Surprisingly Superb Weeknight Taco Salad Recipes

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TACO SALAD



Taco Salad image

All the flavors of a taco in a healthy salad with a refreshing, tangy lime vinaigrette!

Provided by Chungah @ Damn Delicious

Time 15m

Number Of Ingredients 15

1 tablespoon olive oil
4 ounces Mexican chorizo (casing removed)
5 cups chopped romaine lettuce
1/2 cup Del Monte® Whole Kernel Sweet Gold and White Corn (drained)
1/2 cup canned black beans (drained and rinsed)
1 roma tomato (diced)
2 tablespoons chopped fresh cilantro leaves
1 avocado (halved, seeded, peeled and diced)
1/4 cup shredded cheddar cheese (for garnish)
1/4 cup tortilla strips (for garnish)
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar (or more to taste)

Steps:

  • To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let cool.
  • To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans, tomato and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
  • Serve immediately, garnished with cheese and tortilla strips, if desired.

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