Are you tired of the same old boring salads? Look no further! Taco salad recipes are a game-changer, offering a flavorful and filling meal that’s perfect for any occasion. From classic beef to shrimp and even vegan options, we’ve got 18 mouth-watering taco salad recipes to spice up your lunch or dinner routine.
Whether you’re in the mood for something spicy or something cool and refreshing, these taco salads have got you covered. With a variety of dressings, toppings, and ingredients to choose from, you’ll never get bored with the same old salad again. So go ahead, get creative, and make one (or two, or three…) of our delicious taco salads today!
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Classic Beef Taco Salad with Creamy Avocado Dressing
A flavorful and refreshing twist on traditional tacos, this salad combines tender beef, crisp greens, and creamy avocado dressing for a delicious meal.
Ingredients:
– 1 pound ground beef
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8 cups mixed greens
– 1 can black beans, drained and rinsed
– 1/2 cup diced tomatoes
– 1/4 cup crumbled queso fresco (or Monterey Jack)
– Creamy Avocado Dressing:
+ 3 ripe avocados, peeled and pitted
+ 1/2 cup plain Greek yogurt
+ 1 tablespoon lime juice
+ Salt and pepper to taste
Instructions:
1. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add chopped onion, bell pepper, and garlic; cook until vegetables are tender.
3. Stir in taco seasoning and cook for 1 minute.
4. In a large bowl, combine mixed greens, cooked beef mixture, black beans, diced tomatoes, and crumbled queso fresco.
5. For the dressing, blend avocados, Greek yogurt, lime juice, salt, and pepper until smooth.
6. Serve salad with creamy avocado dressing on top.
Cooking Time: 30-40 minutes
Spicy Chicken Taco Salad with Chipotle Lime Dressing
This bold and flavorful salad combines the spices of chipotle peppers with the tanginess of lime, all wrapped up in a deliciously spicy chicken taco salad.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 chipotle peppers in adobo sauce, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 1 cup mixed greens (arugula, spinach, etc.)
– Diced tomatoes, avocado, and shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together lime juice, olive oil, chipotle peppers, cumin, smoked paprika, salt, and pepper.
3. Add the chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Grill or bake the chicken until cooked through.
5. Meanwhile, cook tortillas according to package instructions.
6. Assemble salad by placing mixed greens on a plate, then topping with black beans, diced tomatoes, avocado, and shredded cheese (if using).
7. Slice cooked chicken into strips and add on top of the salad.
8. Drizzle Chipotle Lime Dressing over the salad and serve immediately.
Cooking Time: 30-45 minutes
Vegetarian Black Bean Taco Salad with Cilantro Lime Vinaigrette
A flavorful and nutritious salad that combines the richness of black beans, the crunch of taco shells, and the brightness of cilantro lime vinaigrette.
Ingredients:
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas (taco shells)
– 1 red bell pepper, diced
– 1 small red onion, thinly sliced
– 1 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Arrange taco shells on a baking sheet and toast for 5-7 minutes, or until crispy.
3. In a large bowl, combine black beans, red bell pepper, and red onion.
4. In a small bowl, whisk together cilantro lime vinaigrette ingredients (lime juice and olive oil).
5. Pour the vinaigrette over the salad mixture and toss to coat.
6. Add toasted taco shells on top of the salad and serve.
Cooking Time: 15-20 minutes
Shrimp Taco Salad with Mango Salsa
A flavorful fusion of Mexican-inspired flavors and tropical sweetness, this recipe combines succulent shrimp with crunchy taco salad, tangy mango salsa, and a hint of lime. Perfect for a quick weeknight dinner or a summer gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup cooked black beans
– 1 cup mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped cilantro
– 1 lime, juiced
– Mango Salsa (recipe below)
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season shrimp with lime juice and cook for 2-3 minutes per side, until pink and cooked through.
3. In a large bowl, combine mixed greens, black beans, cherry tomatoes, queso fresco, and cilantro.
4. Top with grilled shrimp and drizzle with Mango Salsa.
5. Serve immediately.
Cooking Time: 15-20 minutes
Ground Turkey Taco Salad with Greek Yogurt Ranch
Ground Turkey Taco Salad with Greek Yogurt Ranch: A Twist on a Classic!
Ingredients:
– 1 lb ground turkey
– 1/2 cup finely chopped onion
– 1/2 cup diced bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 packet of taco seasoning
– 8 oz Greek yogurt
– 1 tablespoon ranch seasoning
– Salt and pepper to taste
– Mixed greens for serving (lettuce, spinach, arugula)
– Optional toppings: diced tomatoes, shredded cheese, sour cream, avocado
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion, bell pepper, and jalapeño; cook until tender, about 5 minutes.
3. Add ground turkey to the skillet, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes.
4. Add taco seasoning to the turkey mixture and stir to combine. Cook for an additional minute.
5. In a separate bowl, mix together Greek yogurt and ranch seasoning.
6. Assemble salads by placing cooked ground turkey on top of mixed greens, then drizzling with Greek Yogurt Ranch. Add desired toppings.
Cooking Time: 20-25 minutes
Loaded Nacho Taco Salad with Cheese Sauce
Get ready to elevate your taco salad game with this loaded and cheesy twist! This recipe combines the best of both worlds, featuring crispy tortilla chips, savory ground beef, creamy cheese sauce, and all the fixin’s.
Ingredients:
– 1 lb ground beef
– 1 packet of taco seasoning
– 8-10 corn tortillas, broken into pieces
– 1 cup shredded cheddar cheese
– 1/2 cup cream cheese, softened
– 1/4 cup chopped green onions
– 1 jalapeño pepper, diced
– 1 can black beans, drained and rinsed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef according to package instructions; season with taco seasoning.
3. In a separate bowl, combine cream cheese, shredded cheddar cheese, green onions, and diced jalapeño.
4. Arrange tortilla chips in a single layer on a baking sheet.
5. Spoon cooked ground beef over the chips.
6. Top with cheese sauce (microwave for 30 seconds to melt).
7. Add black beans and serve immediately.
Cooking Time: 20-25 minutes
Asian-Inspired Taco Salad with Sesame Ginger Dressing
Discover a fusion of Asian flavors and Mexican inspiration in this unique taco salad recipe, featuring crunchy vegetables, savory beef, and a tangy sesame ginger dressing.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped scallions
– 1/4 cup diced bell peppers
– 1/4 cup diced carrots
– 2 cups mixed greens
– 1/2 cup cooked rice noodles
– 1/4 cup toasted sesame seeds
– 1/4 cup chopped cilantro
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook rice noodles according to package instructions.
3. In a large skillet, cook ground beef until browned, breaking into small pieces as it cooks.
4. Combine cooked beef, chopped scallions, bell peppers, and carrots in a bowl.
5. In a separate bowl, whisk together sesame ginger dressing ingredients (soy sauce, honey, grated ginger).
6. Assemble salad by combining mixed greens, cooked rice noodles, beef mixture, toasted sesame seeds, and chopped cilantro.
7. Drizzle with sesame ginger dressing and serve immediately.
Cooking Time: 20-25 minutes
BBQ Pulled Pork Taco Salad with Coleslaw
Transform your taco salad game with this mouth-watering recipe that combines the tender flavor of slow-cooked BBQ pulled pork, crunchy taco shells, and a refreshing coleslaw.
Ingredients:
– 1 lb boneless pork shoulder
– 1/4 cup BBQ sauce
– 8-10 taco shells
– 2 cups mixed greens
– 1 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 1 cup shredded cheddar cheese (optional)
– 1 cup coleslaw mix (cabbage, carrots, and bell peppers)
Instructions:
1. Preheat slow cooker to low. Season pork with salt and pepper.
2. Add BBQ sauce and cook for 8-10 hours or until tender.
3. Shred the pork with two forks.
4. In a large bowl, combine mixed greens, red bell pepper, yellow onion, and shredded cheese (if using).
5. Warm taco shells according to package instructions.
6. Assemble salads by placing pulled pork on top of the salad mixture, followed by a spoonful of coleslaw.
7. Serve immediately.
Cooking Time: 8-10 hours for slow cooker pork + 15 minutes for assembling salads
Buffalo Chicken Taco Salad with Blue Cheese Crumbles
This recipe combines the bold flavors of buffalo chicken, crunchy taco shells, and creamy blue cheese crumbles for a unique and delicious salad. Perfect for a quick lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast
– 1/2 cup buffalo wing sauce
– 8-10 taco shells
– 1 head of romaine lettuce, chopped
– 1 red bell pepper, diced
– 1/4 cup crumbled blue cheese
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. In a large bowl, toss together cooked chicken breast and buffalo wing sauce until coated.
2. Fill taco shells with the buffalo chicken mixture.
3. Top with chopped romaine lettuce, diced red bell pepper, crumbled blue cheese, and chopped cilantro.
4. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Mediterranean Taco Salad with Feta and Olives
This salad brings together the bold flavors of the Mediterranean, featuring crispy taco shells filled with a colorful mix of greens, feta cheese, olives, and juicy tomatoes.
Ingredients:
– 1 bag of taco shells
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled feta cheese
– 1/2 cup pitted Kalamata olives, sliced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Bake taco shells according to package instructions for 5-7 minutes or until crispy.
3. In a large bowl, combine mixed greens, feta cheese, olives, black beans, and diced tomatoes.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve salad in the baked taco shells.
Cooking Time: 10-12 minutes
Vegan Lentil Taco Salad with Cashew Sour Cream
This hearty salad combines the flavors of Mexico with the comfort of a warm bowl, all while being plant-based and delicious. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 1 cup mixed greens
– 1/2 cup diced bell peppers
– 1/2 cup diced tomatoes
– 1/4 cup chopped cilantro
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/2 cup cashews
– 2 tablespoons apple cider vinegar
– 1/4 cup water
Instructions:
1. In a blender, combine cashews, apple cider vinegar, and water. Blend until smooth and creamy.
2. In a large bowl, combine cooked lentils, mixed greens, bell peppers, tomatoes, and cilantro.
3. In a small bowl, whisk together lime juice and cumin. Pour over the salad and toss to combine.
4. Drizzle cashew sour cream over the top and serve.
Cooking Time: 10-15 minutes
Baja Fish Taco Salad with Cabbage Slaw
Experience the bold flavors of Baja California with this refreshing fish taco salad, topped with a tangy cabbage slaw and crunchy tortilla strips.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 head of cabbage, shredded
– 1/2 cup chopped cilantro
– 2 tablespoons lime juice
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. Preheat oven to 400°F (200°C). Season fish with lime juice, olive oil, garlic, oregano, cumin, salt, and pepper. Bake for 8-10 minutes or until cooked through.
2. Meanwhile, toast tortillas by wrapping them in foil and baking for 5-7 minutes.
3. In a bowl, combine shredded cabbage, chopped cilantro, lime juice, and jalapeño. Mix well to combine.
4. Assemble the salad by placing fish on top of toasted tortilla strips, then topping with cabbage slaw and serving immediately.
Cooking Time: 20-25 minutes
Breakfast Taco Salad with Scrambled Eggs and Salsa
Start your day off right with this colorful breakfast salad, packed with the flavors of scrambled eggs, salsa, and taco-inspired ingredients.
Ingredients:
– 4 large eggs
– 1 cup mixed greens (lettuce, spinach, arugula)
– 1/2 cup cooked sausage (such as chorizo or breakfast links), diced
– 1/2 cup diced bell peppers
– 1/2 cup diced onions
– 1/4 cup crumbled queso fresco or feta cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1/4 cup store-bought or homemade salsa
– Optional toppings: diced avocado, sour cream, cilantro, shredded cheese
Instructions:
1. Scramble the eggs in a bowl and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook until browned, breaking up with a spoon as it cooks.
3. Add the bell peppers and onions to the skillet and cook until tender.
4. In a large bowl, combine the mixed greens, cooked sausage mixture, scrambled eggs, and crumbled cheese.
5. Drizzle with salsa and top with desired optional toppings. Serve immediately.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Taco Salad
Sweet Potato and Black Bean Taco Salad Recipe
This vibrant salad combines the natural sweetness of roasted sweet potatoes with the earthy flavor of black beans, all wrapped up in a crunchy taco shell. Perfect for a quick and easy lunch or dinner!
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 6-8 taco shells (corn or flour)
– Optional toppings: diced avocado, shredded cheese, sour cream
Instructions:
1. Preheat oven to 400°F.
2. Roast sweet potatoes for 45 minutes, or until tender when pierced with a fork.
3. In a large bowl, combine black beans, red bell pepper, and cilantro.
4. Add lime juice, olive oil, salt, and pepper; toss to combine.
5. Warm taco shells according to package instructions.
6. Slice roasted sweet potatoes into thin strips.
7. Assemble salad by placing sweet potato strips in a taco shell, then topping with black bean mixture.
8. Add optional toppings as desired.
Cooking Time: 1 hour 15 minutes
Taco Salad Stuffed Peppers
Add a flavorful twist to traditional stuffed peppers with this Taco Salad Stuffed Peppers recipe. This colorful dish is perfect for a quick weeknight dinner or a fun weekend meal.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 packet of taco seasoning
– 1 can black beans, drained and rinsed
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1/2 cup chopped cilantro
– 1 medium onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. Cook the ground beef in a skillet with taco seasoning until browned, breaking it up into small pieces as it cooks.
4. Add black beans, onion, garlic, salt, and pepper to the skillet and stir to combine.
5. Stuff each bell pepper with the taco mixture, followed by shredded cheese.
6. Cover baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Keto Taco Salad with Cauliflower Rice
Get ready for a flavorful and healthy twist on traditional taco salad! This recipe combines the classic flavors of tacos with the creamy texture of cauliflower rice.
Ingredients:
– 1 head of cauliflower
– 1 lb ground beef (90% lean)
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 1/4 cup chopped fresh cilantro
– 1 avocado, diced
– Salt and pepper to taste
– 6 oz cheddar cheese, shredded (optional)
Instructions:
1. Preheat oven to 400°F.
2. Pulse cauliflower in a food processor until it resembles rice.
3. Cook ground beef in a skillet over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion, bell pepper, and garlic to the skillet and cook until tender.
5. Stir in taco seasoning and cook for 1 minute.
6. In a large bowl, combine cooked cauliflower “rice”, ground beef mixture, and diced avocado.
7. Sprinkle with cilantro and cheddar cheese (if using).
8. Season with salt and pepper to taste.
9. Serve immediately.
Cooking Time: 30-40 minutes
Taco Salad Soup with Tortilla Strips
A twist on traditional taco soup, this recipe adds crispy tortilla strips and a flavorful blend of spices to create a delicious and satisfying meal. Perfect for a quick weeknight dinner or a crowd-pleasing gathering.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can diced tomatoes with green chilies
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 packet taco seasoning
– 4 cups chicken broth
– 1 tsp cumin
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, lettuce, and any other desired toppings
Instructions:
1. Brown ground beef in a large pot over medium-high heat. Drain excess fat.
2. Add onion and garlic; cook until softened.
3. Stir in diced tomatoes with green chilies, black beans, kidney beans, taco seasoning, cumin, salt, and pepper.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until flavors have melded together.
6. Meanwhile, fry tortilla strips in hot oil until crispy. Drain on paper towels.
7. Ladle soup into bowls and top with tortilla strips, shredded cheese, lettuce, and any other desired toppings.
Cooking Time: 30-35 minutes
Grilled Steak Taco Salad with Chimichurri Dressing
Grilled Steak Taco Salad with Chimichurri Dressing Recipe
Discover the flavors of Argentina and Mexico in this mouth-watering salad, featuring grilled steak, crispy tortilla chips, and a tangy chimichurri dressing.
Ingredients:
– 1 pound flank steak
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup mixed greens
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled queso fresco (or feta)
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortilla chips
– Chimichurri dressing (recipe below)
Chimichurri Dressing:
– 1 cup parsley leaves and stems, chopped
– 1 cup oregano leaves, chopped
– 2 cloves garlic, minced
– 1/4 cup red pepper flakes
– 1/2 cup red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill for 5-7 minutes per side, or until desired level of doneness.
2. In a separate pan, warm tortilla chips over low heat.
3. Assemble salad by placing mixed greens on a plate, topping with grilled steak, cherry tomatoes, queso fresco, and cilantro.
4. Drizzle chimichurri dressing over the top and serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your mealtime routine with these 18 flavorful taco salad recipes! From classic beef to vegetarian black bean, and even breakfast-inspired options, there’s something for every taste and occasion. Enjoy creamy avocado dressing or chipotle lime dressing on your taco salad, or try a unique twist like sesame ginger or cashew sour cream. Whether you’re in the mood for something hearty and loaded with nachos or light and refreshing with Greek yogurt ranch, these recipes are sure to satisfy your cravings.
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