Taco Salad Recipe

Cook chicken

If using chicken breasts: pat dry and season both sides with 1 tsp taco seasoning, 0.25 tsp salt and 0.125 tsp pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Add chicken and cook 6–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove, let rest 5 minutes, then slice or dice into bite-sized pieces. Toss with remaining 1 tsp taco seasoning.

Prepare shredded beef

If using prepared shredded beef: warm in a saucepan over medium heat with 1 tbs water and 2 tsp taco seasoning until heated through, 4–6 minutes, stirring to coat. If starting from raw beef, braise or pressure-cook 1 lb beef with aromatics until fork-tender, shred, and season with taco seasoning.

Drain and rinse canned beans. Warm them gently in a small saucepan over low heat for 3–4 minutes with a pinch (about 1/8 tsp) of salt and 1/8 tsp pepper, then set aside.

Rinse and chop romaine into bite-sized pieces. Dice tomato and set both aside chilled.

Heat oil in a deep skillet or pot to 350°F (175°C) for frying. If you prefer to bake, preheat oven to 375°F (190°C) and brush tortillas with oil and bake on an inverted oven-safe bowl covered with foil for 8–10 minutes until crisp and shaped.

Frying method: Using tongs, carefully drape each flour tortilla over the handle of a wooden spoon or a metal slotted spoon and lower it into hot oil so it takes a bowl shape. Fry 30–60 seconds per side until golden and crisp. Remove to a paper towel-lined rack to drain and cool. Repeat with second tortilla. (Be cautious of hot oil.)

Shred the cheddar cheese if not pre-shredded. Prepare guacamole (store-bought or mash 1 small ripe avocado with a pinch of salt and a squeeze of lime). Set sour cream and lime wedges aside.

Chop cilantro if using and have all toppings ready to assemble.

Whisk together 1/4 cup sour cream or Greek yogurt, 1 tsp lime juice, 1/2 tsp hot sauce or chopped chipotle, and 1/8 tsp salt until smooth. Taste and adjust seasoning. This can be drizzled over the salad or served on the side.

Place one crispy tortilla bowl on each plate. Fill the bottom with about 3 cups chopped romaine.

Divide warmed beans (about 1/2 cup per bowl) and the cooked protein (about 1/2 lb per bowl if serving 2) among the bowls, placing on top of the lettuce.

Scatter diced tomato (about 1/2 cup per bowl) and sprinkle shredded cheddar (about 1/2 cup per bowl) over the salad.

Add a dollop (about 1 tbs) of sour cream and about 2 tbs guacamole to each salad. Drizzle optional dressing if using and squeeze a lime wedge over the top. Garnish with chopped cilantro.

Serve immediately so the tortilla bowl remains crisp. Provide extra lime wedges and hot sauce on the side.