Lunch Taco Salad Recipe
Our house fried crispy tortilla bowl filled with beans | Your choice of chicken or beef topped with lettuce, tomatoes, shredded cheese, sour cream, and guacamole.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortilla Bowls
Beans
Protein (choose chicken or beef)
Salad Toppings
Optional Garnishes / Seasoning
Method
Tortilla Bowls
Shape and Fry Tortillas
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). While oil heats, lightly salt both sides of each flour tortilla. Drape a tortilla over an inverted metal mixing bowl or use a wire bowl-shaped fry form to create a bowl shape, or place the tortilla in an oven-safe metal bowl and press gently. Carefully lower the tortilla into the hot oil using tongs, holding the shape with the bowl or using tongs to maintain the bowl form. Fry 45–60 seconds per side until golden and crisp. Remove and drain on a wire rack or paper towels. Repeat with remaining tortillas. Allow to cool and crisp fully before filling.
Beans
In a small saucepan over medium heat combine the drained black beans, cumin, chili powder, and 1/4 tsp salt. Warm, stirring occasionally, about 4–5 minutes until heated through. Remove from heat and stir in 1 tablespoon fresh lime juice. Keep warm.
Protein (choose chicken or beef)
Pat the chicken breast or steak dry. If using chicken, slice into two thinner cutlets or pound to even thickness so it cooks quickly and evenly. Rub with olive oil, then season with taco seasoning, garlic powder, and 1/4 tsp salt, massaging the spices into the meat.
Heat a large skillet over medium-high heat. When hot, add the seasoned chicken or beef. For chicken cook 4–6 minutes per side (internal temperature 165°F / 74°C). For thin-cut beef cook 2–3 minutes per side for medium-rare to medium, adjusting time to desired doneness. Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain.
Salad Assembly
Place one cooled tortilla bowl on each serving plate.
Spoon about 1/4 cup of the warmed black beans into the bottom of each bowl (divide beans evenly if making 4 bowls).
Arrange 1/4 of the shredded lettuce into each bowl on top of the beans.
Top the lettuce with sliced chicken or beef (divide evenly).
Scatter diced tomato and about 3 tablespoons shredded cheddar over each salad.
Add a generous dollop (about 2 tablespoons) of sour cream and 2 tablespoons guacamole to each bowl. Garnish with chopped cilantro, a sprinkle of crushed tortilla chips if using, and a dash of hot sauce if desired.
Serve immediately with a lime wedge alongside to squeeze over the salad.