Tossed Taco Salad

1 tablespoon coconut oil or grapeseed oil
1/2 yellow onion, grated1 pound ground organic turkey, bison, grass fed beef, or shredded chicken
2 teaspoons garlic powder
2 teaspoons ground oregano
2 teaspoons chili powder
2 teaspoons ground cumin1/2 teaspoon cayenne pepper (more if you'd like it spicy)
1 teaspoon sea salt
1 teaspoon onion powder
1 Avocado2 Heads Romaine Lettuce
1 Cup organic sour cream (raw if possible)
1.5 Cups of salsa (no sugar added)
1 Can sliced black olives
1-1.5 Cups Shredded Raw Cheddar
1/2 Red onion, chopped

Heat coconut oil in a stainless steel or thermolon frying pan. Grate 1/2 a yellow onion into frying pan with 1lb of your choice of meat. Mix all spices together in a bowl and add to meat. In a food processor pulse 1 avocado and 1 cup of sour cream until smooth. Once blended, add 1.5 cups of salsa. Shred 2 heads of romaine lettuce, or chop finely. Drain 1 can of olives, slice if necessary. Grate about 1-1.5 cups of raw cheese. Chop 1/2 red onion finely. Fold all ingredients together in a large bowl and enjoy :) Approx 6 servings. If you want to save for the next day, squeeze some lime or lemon juice and mix in to stop the the avocado from enzymatic browning.