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Restaurants›Amaya Modern Mexican›Taco Salad Recipe

Taco Salad Recipe

Name: Amaya Modern Mexicans Taco Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups Romaine lettuce; 1 cup Cooked corn kernels (fresh or thawed frozen); 1 cup Black beans (canned, drained and rinsed); 1 cup Cherry tomatoes, halved; 3 tbs Shredded cheddar cheese; 3 tbs Shredded Monterey Jack cheese; 1 whole Avocado, diced; 1 tbs Fresh cilantro leaves, chopped; 1 cup Tortilla chips, lightly crushed (optional); 1 cup Tomato, finely diced; 1 tbs White or red onion, finely diced; 0.5 tsp Jalapeño, seeded and minced; 2 tbs Fresh cilantro, chopped; 2 tbs Lime juice; 0.5 tsp Salt; 0.75 cup Sour cream or Greek yogurt; 2 tbs Mayonnaise; 0.5 cup Fresh cilantro, packed; 2 tbs Lime juice; 1 clove Garlic clove, minced; 0.5 tsp Ground cumin; 0.5 tsp Honey or agave (optional, to balance acidity); 0.5 tsp Salt; 1 tbs Water (to thin, if needed)

Inspired by Amaya Modern Mexican

Time25m

Serves4

Lettuce, black beans, pico de gallo, cheddar & Monterey cheese, corn, avocado, cilantro cream dressing

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Ingredients

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Salad Base

6 cups Romaine lettuce

1 cup Cooked corn kernels (fresh or thawed frozen)

1 cup Black beans (canned, drained and rinsed)

1 cup Cherry tomatoes, halved

3 tbs Shredded cheddar cheese

3 tbs Shredded Monterey Jack cheese

1 whole Avocado, diced

1 tbs Fresh cilantro leaves, chopped

1 cup Tortilla chips, lightly crushed (optional)

Pico de Gallo

1 cup Tomato, finely diced

1 tbs White or red onion, finely diced

1/2 tsp Jalapeño, seeded and minced

2 tbs Fresh cilantro, chopped

2 tbs ReaLime juice

1/2 tsp Celtic sea salt

Cilantro Cream Dressing

3/4 cup Sour cream or Greek yogurt

2 tbs Mayonnaise

1/2 cup Fresh cilantro, packed

2 tbs ReaLime juice

1 clove Garlic clove, minced

1/2 tsp Ground cumin

1/2 tsp Honey or agave (optional, to balance acidity)

1/2 tsp Celtic sea salt

1 tbs Water (to thin, if needed)

Method

Pico de Gallo

Make pico

Combine the diced tomato, finely diced onion, minced jalapeño, chopped cilantro and lime juice in a medium bowl. Season with 1/2 tsp salt, stir gently, and let sit at room temperature for 10–15 minutes to allow flavors to meld.

Cilantro Cream Dressing

Blend dressing

In a blender or food processor, add 3/4 cup sour cream (or Greek yogurt), 2 tbsp mayonnaise, 1/2 cup packed fresh cilantro, 2 tbsp lime juice, 1 minced garlic clove, 1/2 tsp ground cumin, 1/2 tsp salt and 1/2 tsp honey/agave. Blend until smooth. If the dressing is too thick, add up to 1 tbsp water and pulse until you reach a pourable consistency. Taste and adjust lime or salt as needed.

Salad Assembly

Prepare lettuce and base

Wash and dry the romaine lettuce, then chop or tear into bite-sized pieces to yield about 6 cups. Place the lettuce in a large salad bowl.

Add vegetables and beans

Scatter 1 cup cooked corn, 1 cup drained/rinsed black beans, and 1 cup halved cherry tomatoes over the lettuce.

Add cheeses and avocado

Sprinkle 3 tbsp shredded cheddar and 3 tbsp shredded Monterey Jack evenly across the salad. Dice the avocado and add it on top, gently tossing if desired to avoid mashing.

Add pico and chips

Spoon the prepared pico de gallo over the salad. If using, sprinkle 1 cup lightly crushed tortilla chips for crunch.

Dress and finish

Drizzle the cilantro cream dressing over the salad (start with about 4 tbsp, add more to taste) and toss gently to coat everything evenly. Garnish with 1 tbsp chopped fresh cilantro. Serve immediately so chips remain crisp.