Southern Taco Salad Recipe

Make marinade & marinate proteins

In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Divide the marinade: toss the chicken and steak separately with about two-thirds of the marinade (reserve the rest). Place proteins in the refrigerator to marinate for 20–30 minutes (up to 2 hours). Toss shrimp with remaining marinade and set aside for 10–15 minutes.

Grill or pan-sear chicken and steak

Preheat a grill or a heavy skillet to medium-high heat (about 400°F / 200°C). Remove excess marinade and pat proteins dry lightly. Grill or sear the chicken breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Cook the steak 3–5 minutes per side for medium-rare to medium (adjust time to preferred doneness). Transfer to a cutting board and let rest for 5–7 minutes, then slice thinly against the grain.

Cook the shrimp

In a hot skillet with 1 tsp oil, cook marinated shrimp 1–2 minutes per side until opaque and pink, about 3–4 minutes total depending on size. Remove from heat to avoid overcooking.

While proteins rest, heat 1 tbs olive oil in a skillet over medium-high heat. Add sliced onion and peppers, season with 1/4 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until softened and lightly charred at the edges, about 6–8 minutes. Remove from heat and keep warm.

Make crispy shells: Preheat oven to 375°F (190°C) if baking, or heat oil for frying to 350°F (175°C). For oven method, lightly brush both sides of each tortilla with vegetable oil, fold into a U-shape over two oven-safe bars (or drape over the rails of an overturned baking sheet) and bake 8–12 minutes until crisp and golden. For skillet/fryer method, fry each tortilla for 45–60 seconds per side or until golden and crisp, then drain on paper towels and sprinkle lightly with coarse salt. Allow shells to cool briefly so they hold shape.

Place 2 crisp tortilla shells on serving plates or bowls. Divide shredded romaine lettuce evenly between the shells (about 2 cups per shell).

Top lettuce with sliced chicken, sliced steak, and shrimp, dividing proteins evenly among salads.

Scatter sautéed onions and peppers over the proteins, then add black beans (about 3/8 cup per salad), pico de gallo (about 1/4 cup), and shredded cheese.

Add a generous scoop (about 2 tbs) of guacamole and a dollop (about 2 tbs) of sour cream to each salad. Drizzle 2–3 tbs of chipotle ranch or cilantro-lime dressing over each salad to taste.

Garnish with chopped cilantro and a lime wedge. Serve immediately so tortilla shells stay crisp.