A tasty mainstay of Tex-Mex cuisine, the taco salad is not usually as health-conscious as the second part of its name might imply. Fortunately, with the right ingredients, you can put a guilt-free spin on this popular dish. Here’s how to make a more healthful taco salad.
- 1 tablespoon olive oil
- 4 ounces Mexican chorizo, casing removed
- 5 cups chopped romaine lettuce
- 1/2 cup whole-kernel corn, cooked
- 1/2 cup canned black beans, drained and rinsed
- 1 Roma tomato, diced
- 2 tablespoons chopped fresh cilantro leaves
- 1 avocado, halved, seeded, peeled and diced
- 1/4 cup shredded cheddar cheese, for garnish
- 1/4 cup tortilla strips, for garnish
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Zest of 1 lime
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons sugar, or more to taste
Step 1: Make the vinaigrette by whisking together the olive oil, apple cider vinegar, lime zest, juice and sugar in a small bowl; set aside.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let cool.
Step 3: To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans, tomato and cilantro. Pour the vinaigrette from Step 1 over the salad, and gently toss to combine. Stir in the avocado.
Step 4: Garnish with cheese and tortilla strips, if desired. Serve immediately.
This dish is best served with the lime vinaigrette, but you can substitute that for your favorite dressing, if preferred. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.