Taco Salad
Thu, Jan 28, 2010
Around the World, Disguising Healthy Foods, Mexico, North America, Salads, Search by Course
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Turn your leftover taco meat or fajita chicken into a brand new meal by making a light and refreshing salad with cilantro-lime vinaigrette. You can mix and match the salad ingredients of your choice, adding chopped veggies, beans and meat.
| Taco Salad |
Recipe Type: Salad
Author:
Prep time: 30 mins
Total time: 30 mins
Serves: 4
Turn your leftover taco meat or fajita chicken into a brand new meal by making a light and refreshing salad with cilantro-lime vinaigrette.
Ingredients
- Cilantro-Lime Vinaigrette
- 1/4 cup chopped, seeded tomatoes
- 1/4 cup chopped cilantro
- 1 Tbsp olive oil (Next time I am going to try reducing the oil content even further.)
- 1 Tbsp cider vinegar
- 1 tsp grated lime rind
- 1 Tbsp lime juice
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp black pepper
- 1/8 tsp-1/4 tsp garlic powder, to taste
- Taco Salad
- Taco meat or chicken
- Lettuce or chopped spinach
- Chopped tomatoes
- Chopped bell peppers
- Shredded cheese
- Corn
- Beans (I like to use a mix of black, pinto and garbanzo beans), drained and rinsed
- Avocado, sliced
- Light sour cream
Instructions
Cilantro-Lime Vinaigrette
- Combine all of the ingredients in a blender and process until smooth.
- Adjust the seasoning to taste if desired.
Taco Salad
- Toss the cilantro-lime vinaigrette with the rest of the ingredients.
- Top the salad with avocado slices or guacamole and sour cream.
- Serve with tortilla chips, or steamed or grilled tortillas.
Adapted from a Cooking Light recipe.
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Tags: avocado, cilantro, cilantro-lime vinaigrette, fajita chicken, garlic, lettuce, lime, taco meat, taco salad, tomatoes
This recipe has ingredients we love and I’m planning on making it for dinner tomorrow!