Loaded chopped taco salad made with fresh greens piled high with black beans, corn, avocado, radishes, cheddar cheese, and pico de gallo. Topped with crunchy homemade seasoned tortilla chips and finished with a creamy salsa taquera dressing for a touch of heat.
The combination that taste so good in between hard shells, taste just as good as a salad. It makes the perfection adding to mix things in your weekly meal lineup. Let’s face it, who else could eat tacos almost everyday? You just fell a little better making it because well, it’s a salad! HAHA
This salad is a keeper. Not just a plain garden salad with leafy greens, cucumber, and tomatoes. It’s so much more. All the taco taste with a lot less calories, and vegetarian. You could add a grilled chicken breast or some taco seasoned ground beef, but honestly it’s very filling! Of course, there is some cooking involved. These steps are what give the salad all its taco like goodness and taste.
SO WHAT’S THERE TO COOK?
Corn- chop the kernels right off the cob with a knife and toss em all in a pan with seasonings for super tasty grilled corn.
Tortilla crisps– no need for store bought when its very easy to make them yourself.
Dressing– cooking the salsa adds more flavour profiles, for richer and deeper tastes with some sweetness to the tomatoes as well as revives the chilies for that smoky touch. Skipping this step will leave you with much milder tasting dressing.
If you’re looking for more amazing recipes and something similar- give these a try! Baja fish tacos,
A perfect make-ahead salad. We recommend adding the homemade tortillas strip only when consuming and toss everything together except the leafy greens to keep it nice and fresh. Alternatively, you could substitute half and half romaine with green cabbage which would hold better overnight as a meal prep and still give you that crunchy taco salad taste.
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