Easy Taco Salad
User Reviews
5
Easy Taco Salad
Description
This salad combines crisp iceberg and romaine lettuces with a mix of crunchy tortilla strips and corn to provide varied textures. Ripe tomatoes, shredded queso fresco, and freshly chopped cilantro enhance freshness. The spicy ground beef is seasoned with chipotle in adobo, ancho spices, garlic, and Mexican oregano, providing smoky and slightly spicy notes.
The avocado dressing blends fresh avocado, cilantro, garlic, Greek yogurt, olive oil, lime juice, and water for a creamy, tangy finish that ties the ingredients together. Preparing the dressing in advance helps flavors meld while keeping it cool.
Keeping salad components separate until serving preserves textural contrasts, while baked or fried corn tortillas can be used for the tortilla strips. This salad is versatile and fills the role of a flavorful, textured entrée or side dish that highlights Mexican-inspired flavors.
When working with chipotles in adobo, removing seeds moderates heat. Adjust seasoning to personal taste, and the dressing may be thinned with additional water if necessary.
Ingredients
- 1 large head iceberg lettuce or 2 smaller heads
- 1 head romaine lettuce
- 2-3 cups tortilla strips crispy
- 1 can corn drained and rinsed
- 2 plum tomatoes
- 1-2 cups queso fresco shredded
- cilantro freshly chopped
For the Avocado Dressing:
- 2 avocado
- 10-12 prigs cilantro approx. 1/2 cup chopped
- 1/2 garlic clove
- 1/2 teaspoon salt
- 1/4 cup yogurt plain, Greek
- 1/4 cup olive oil
- juice of lime 2 limes
- 1/2 cup water plus more if necessary
For the Spicy Ground Beef:
- 1 lb. ground beef
- 1/2 onion
- 2 garlic cloves
- 3 chipotles in adobo
- 1 tablespoon adobo sauce
- 1 teaspoon chile powder optional
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon cumin
- 1 teaspoon Mexican oregano
- black pepper freshly cracked
- water splash
Instructions
- For the Avocado Dressing, add the following ingredients to a blender or food processor: the flesh of 2 avocados, 10-12 rinsed cilantro sprigs, 1/2 peeled garlic clove, 1/2 teaspoon salt, 1/4 cup plain Greek yogurt, 1/4 cup olive oil, 1/2 cup water, juice of 2 limes. Combine well and take a taste, adding more lime and cilantro if you want. If it won't combine readily simply add another splash of water. Cover and keep cool until you need it.
- I baked corn tortillas for this batch, but feel free to use tortilla chips, fried corn tortillas, or crumbled taco shells. To bake corn tortillas, spread a thin layer of oil on each side of the tortillas and bake for 8-9 minutes in a 350F oven. I usually flip them after the first 4 minutes and then take a peek after another 4 minutes. Keep in mind that you'll have the best success with thin tortillas as thicker tortillas won't crisp up as readily. More on baking corn tortillas.
- I used Iceberg and Romaine for this batch, but there is leeway on the lettuce type. Be sure to give the lettuce a good rinse and drain it well, then chopping it up into smaller, bite-sized pieces. Keep cool until you need it.
- For the Spicy Ground Beef, start by cooking 1/2 finely chopped onion in some oil over medium heat. Once softened, add the ground beef and cook until browned. Once browned you can drain off some fat if you want, then adding 2 minced garlic cloves. Give the garlic a quick saute for 30 seconds or so and then add the remaining ingredients: 3 minced chipotles in adobo, 1 tablespoon adobo sauce from the can, 1 teaspoon chile powder (optional), 1 teaspoon salt, 1/4 teaspoon cumin, 1 teaspoon Mexican oregano, freshly cracked black pepper, and a splash of water. Combine well and once heated through take a final taste for seasoning. I added another pinch of salt and Mexican oregano to this batch. Set aside and cover.
- Finish prepping any other fixings you'd like to serve up in your salad. I crumbled up some Queso Fresco, drained and rinsed a can of corn, and diced up some plum tomatoes.
- To serve, I prefer adding the fixings on top of a bed of lettuce in a smaller bowl so that you don't have to intermix everything before chowing down. For bigger groups I would consider lining up an impromptu salad bar so people can build their own masterpieces. This helps keep distinct temperatures and textures in the salad and I think it tastes best that way.
- As written this recipe is enough for 4 people. Feel free to double or triple for larger groups.
Notes
- Keep salad components separate until serving to preserve textures and distinct temperatures.
- Remove seeds from chipotle peppers to reduce heat if desired.
- Use the upper cilantro stems along with leaves for more flavor; discard the thicker bottom stems.
- Bake or fry corn tortillas to make crispy tortilla strips.
- Taste and adjust the avocado dressing seasoning, adding extra lime juice or cilantro to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 846 kcal
% Daily Value*
| Calories | 846kcal | 42% |
| Carbohydrates | 48g | 16% |
| Protein | 37g | 74% |
| Fat | 61g | 94% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 103mg | 34% |
| Sodium | 2085mg | 87% |
| Potassium | 1802mg | 38% |
| Fiber | 17g | 68% |
| Sugar | 14g | 28% |
| Vitamin A | 16005IU | 320% |
| Vitamin C | 33mg | 37% |
| Calcium | 299mg | 30% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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