Taco Salad Recipe

Preheat oven to 375°F (190°C). Lightly brush both sides of each large flour tortilla with 1/2 tablespoon oil or spray with cooking spray and sprinkle lightly with coarse salt if using.

Drape each tortilla loosely over an upside-down oven-safe bowl or inside an oven-safe mixing bowl to form a shell shape, or place in an inverted muffin tin to make individual bowls. Bake for 10–12 minutes until golden and crisp. Let cool completely on a rack to firm up.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to desired texture (smooth or slightly chunky).

Stir in lime juice, minced red onion, cilantro, jalapeño (if using), salt and pepper. Taste and adjust seasoning. Cover with plastic wrap pressed to the surface to prevent browning until ready to serve.

In a small bowl combine sour cream, lime zest, hot sauce or chipotle powder (if using) and 1/4 tsp salt. Whisk until smooth. Refrigerate until plating.

Ground Beef

Heat a large skillet over medium-high heat and add 1/2 tablespoon olive oil. Crumble in 1 lb ground beef and cook, stirring, until no longer pink, about 6–8 minutes. Drain excess fat if necessary. Add 2 tablespoons taco seasoning and 2–3 tablespoons water, stir and simmer 2–3 minutes until fragrant and saucy. Keep warm.

Chicken

Slice chicken breasts into thin strips or bite-sized pieces. Toss with 1/2 tablespoon olive oil, 2 tablespoons taco seasoning and a pinch of salt and pepper. Heat skillet over medium-high heat and cook chicken pieces 5–7 minutes until cooked through (internal temp 165°F/74°C). Remove from heat and let rest 3 minutes, then slice more thinly if desired.

Steak

Pat steak dry and season with salt, pepper and 2 tablespoons taco seasoning. Heat skillet or grill to high with 1/2 tablespoon olive oil. Sear steak 3–5 minutes per side for medium-rare to medium depending on thickness. Rest 5 minutes, then slice thinly against the grain.

Shrimp

Toss shrimp with 2 tablespoons taco seasoning and 1/2 tablespoon olive oil. Heat skillet over medium-high heat and cook shrimp 2–3 minutes per side until pink and opaque. Remove from heat.

In a large bowl toss romaine and iceberg lettuces together. Add cherry tomatoes (halved if desired), diced tomato, pico de gallo, and sliced green onions. Toss gently to combine.

Place one baked tortilla shell bowl on each plate. Spoon a generous bed of the mixed lettuce into each shell (about 2 cups per serving).

Top the lettuce with chosen protein (about 4 oz per serving), a dollop (about 2 tablespoons) of guacamole, and a dollop (about 2 tablespoons) of sour cream dressing.

Sprinkle each salad with shredded cheddar (about 3/4 oz per serving) and additional pico or cilantro if desired. Serve immediately so shell remains crisp.