Restaurants›The Tap House›The Tap House Taco Salad Recipe

The Tap House Taco Salad Recipe

Inspired by The Tap House
Time45m
Serves4

Choice of Steak, Chicken, or Pork. Rice. Lettuce. Tomato. Cheese. Onions. Cilantro. Salsa. Cream. Served in a Crispy Flour Tortilla Bowl.

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Ingredients

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Main Ingredients

Method

Preparation Instructions

1

Prepare the Tortilla Bowls

Preheat the oven to 375°F (190°C). Lightly grease the outside of a bowl and press a flour tortilla against it. Bake for about 10-12 minutes or until golden and crispy. Let cool before removing.

2

Cook the Protein

Season the choice of steak, chicken, or pork with salt and pepper. Grill or pan-fry until cooked through, then let rest for 5 minutes before slicing or shredding.

3

Cook the Rice

In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, cover, and reduce to a simmer for about 18-20 minutes or until the water is absorbed. Fluff with a fork.

4

Assemble the Salad

In each crispy tortilla bowl, layer the rice, lettuce, tomato, cheese, onion, cilantro, and the cooked protein. Top with salsa and a dollop of sour cream.

5

Serve

Serve immediately while the tortilla bowls are crispy.

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