Whole30 Taco Salad

1 Heat 1 tablespoon avocado oil in a large stock pot or dutch oven over high heat. Add the ground beef and brown in batches. If required, add more avocado oil to brown the second batch of beef. Transfer browned meat to a bowl. Drop the heat to medium-low, add the diced onion and serrano peppers. Sauté until onions are soft and translucent - approximately 8 minutes.
2 Add the garlic and cook an additional 60 seconds. Add the paprika, onion powder, coriander, ancho chili powder, oregano,  cumin, and cayenne. Stir and cook 45-60 seconds. Return browned beef to pot and stir everything to coat.
3 Add chicken stock, bring everything to a boil, lower the heat to low, cover with a lid and cook 30 min, stirring occasionally to avoid burning. Note: the longer you cook this, the better it will taste! An hour is ideal.
4 Serve taco meat over a bed of shredded romaine. Top with pico de gallo, sliced avocado, thinly-sliced radish and lime wedges.