Brown the ground beef in a skillet over medium-high heat for 7-10 minutes until cooked through. Drain excess fat and add taco seasoning, simmering for 5 minutes.

Remove skillet from heat and let the beef cool slightly for about 5 minutes.

Lay chopped romaine lettuce on a platter or bowl as your salad base.

Spread the cooled seasoned beef over the romaine lettuce. Add cherry tomatoes and diced red bell pepper.

Top the salad generously with shredded cheddar cheese.

Dollop sour cream on top, along with pickled onions and jalapeños if desired.

In a blender, combine avocado, cilantro, garlic, lime juice, and coconut milk until smooth. Add salt and pepper to taste.

Drizzle the creamy dressing over the salad, then toss gently to coat.