Walking Tacos

4 Servings


  • 2 Bags Inka plantain chips
  • 2 Tomatoes, diced
  • Shredded lettuce
  • Sliced scallions (white part only)
  • 2 Small avocados, diced
  • 10 Ounces black olives, drained
  • Salsa of choice
  • Fresh cilantro to garnish


  • 1 Batch of avocado oil mayo
  • 2 Tablespoons lemon juice
  • 2 Teaspoons dried dill
  • ¼ Teaspoon garlic powder

For the Meat:

  • 1 Pounds ground beef
  • 2 Tablespoons Mexican seasoning or taco spice blend*
  • Salt (if your spice blend is salt free)
  • ¼ Cup water


  1. Prep all of the topping and place them in separate bowls.
  2. Make the ranch by combining the mayo, lemon juice, dill and garlic in a jar. Stir until well combined.
  3. In a medium-sized pan, heat the ground beef over medium-low heat. Season liberally with salt if your salt blend is salt-free. Brown the beef until almost cooked through, then stir in the seasoning and water. Finish cooking until browned, about 2 more minutes. Remove from the heat.
  4. Take the bags of plantain chips and smash the bags on the counter to break the chips slightly.
  5. Cut each bag in half with a pair of scissors and remove a small amount of the chips (place them in a separate bowl.
  6. Divide the remaining chips evenly between the half baggies.
  7. Let everyone top their chips with ground beef and toppings.
  8. Eat a walking taco straight from the bag with a spoon!
  9. You can use the reserved chips to make another taco inside a bowl, or for a second helping in the bag.