Taco Salad Recipe
black beans, black olives, roasted corn, shredded taco chicken, tomato, spicy pepitas, crispy jalapeños, cotija cheese, guac, lime crema, spicy lime agave dressing in a taco shell
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Ingredients
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Salad Base
Toppings
Method
Preparation
- 1
Prepare Taco Shells
Preheat the oven to 350°F (175°C). Place the taco shells on a baking sheet and bake for 5-7 minutes until they are crispy.
- 2
Cook Taco Chicken
In a skillet over medium heat, cook your shredded taco chicken until warmed through, about 5 minutes.
- 3
Prepare Ingredients
While the taco shells are baking, rinse and drain the black beans and black olives. Chop the tomatoes and prepare the guacamole, lime crema, and spicy lime agave dressing.
Assembly
- 4
Build the Salad
Once the taco shells are ready, start building your salad. Begin with a layer of black beans at the bottom of each taco shell.
- 5
Add Chicken and Veggies
Top the black beans with the warmed shredded taco chicken, followed by roasted corn, diced tomatoes, black olives, crispy jalapeños, and spicy pepitas.
- 6
Finish with Toppings
Sprinkle cotija cheese on top, then add a generous dollop of guacamole and lime crema. Drizzle with the spicy lime agave dressing before serving.