Get ready to level up your salad game with these 18 spicy taco salad recipes that will tantalize your taste buds and satisfy your cravings! Whether you’re in the mood for classic beef, spicy chicken, or vegetarian black beans, we’ve got a recipe to suit every occasion. From loaded salads with ground turkey and queso fresco to crunchy ones with Doritos and jalapeños, our collection of taco salad recipes is sure to please even the most discerning palate.
In this article, we’ll be sharing 18 mouth-watering recipes that combine the bold flavors of Mexico with the freshness of a garden-fresh salad. From breakfast salads with scrambled eggs and chorizo to vegan lentil salads with cashew sour cream, there’s something for everyone on this list.
So what are you waiting for? Let’s dive in and explore these incredible taco salad recipes together!
Classic Beef Taco Salad with Creamy Avocado Dressing
Savor the flavors of a classic taco salad, elevated by the creamiest avocado dressing and tender beef.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 packet of taco seasoning
– 8-10 corn tortillas, torn into pieces
– 2 cups mixed greens
– 1 can black beans, drained and rinsed
– 1 avocado, diced
– Creamy Avocado Dressing (recipe below)
– Shredded cheese, for serving
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, cilantro
Instructions:
1. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add chopped onion and bell pepper to the skillet; cook until vegetables are softened.
3. Stir in taco seasoning and cook for 1-2 minutes.
4. In a separate bowl, combine torn tortillas, mixed greens, black beans, and cooked beef mixture.
5. Top with Creamy Avocado Dressing (recipe below) and desired toppings.
Cooking Time: 20-25 minutes
Creamy Avocado Dressing:
– 2 ripe avocados, mashed
– 1/2 cup plain Greek yogurt
– 1 tablespoon lime juice
– Salt and pepper to taste
– Combine all ingredients in a bowl until smooth; refrigerate for at least 30 minutes before serving.
Spicy Chicken Taco Salad with Chipotle Lime Dressing
This recipe combines the bold flavors of chipotle peppers and lime juice with juicy chicken, crunchy taco shells, and a medley of colorful vegetables. A perfect blend of spicy and tangy, this salad is sure to become a new favorite!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup lime juice
– 2 chipotle peppers in adobo sauce, minced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– 6 taco shells
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled queso fresco (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together lime juice, chipotle peppers, olive oil, garlic, cumin, salt, and pepper.
3. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Grill or bake the chicken until cooked through, about 20-25 minutes.
5. Assemble salad by filling taco shells with mixed greens, cherry tomatoes, red bell pepper, and shredded chicken.
6. Drizzle Chipotle Lime Dressing (recipe below) over the top.
Chipotle Lime Dressing:
– Whisk together lime juice, chipotle peppers, olive oil, garlic, cumin, salt, and pepper to taste.
– Refrigerate for at least 30 minutes before serving.
Cooking Time: 40-50 minutes
Vegetarian Black Bean Taco Salad with Cilantro Lime Vinaigrette
This refreshing salad combines the flavors of Mexico with a zesty twist, perfect for a quick and easy lunch or dinner. With black beans, crunchy veggies, and a tangy dressing, this recipe is a delicious way to get your daily dose of fiber and protein.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup mixed greens (arugula, spinach, lettuce)
– 1 cup diced bell peppers
– 1/2 cup diced red onion
– 1/4 cup chopped cilantro
– 1 lime, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional toppings: avocado, shredded cheese, sour cream
Instructions:
1. In a large bowl, combine mixed greens, black beans, bell peppers, and red onion.
2. In a small bowl, whisk together cilantro lime vinaigrette (see below).
3. Pour dressing over salad and toss to coat.
4. Top with desired toppings, if using.
Cilantro Lime Vinaigrette:
1. Whisk together 2 tbsp olive oil, 1 tbsp freshly squeezed lime juice, and 1 tsp chopped cilantro.
2. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in just a few minutes.
Loaded Taco Salad with Ground Turkey and Queso Fresco
Transform your taco Tuesday into a fiesta with this mouthwatering salad! Fresh greens, crispy tortilla strips, and savory ground turkey come together in perfect harmony.
Ingredients:
– 1 lb ground turkey
– 1/2 cup queso fresco, crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1/2 cup black beans, cooked
– 1/2 cup diced bell peppers
– 6-8 corn tortilla strips, fried until crispy
– Optional toppings: diced avocado, sour cream, shredded cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground turkey over medium-high heat, breaking apart with a spoon, until browned and cooked through.
3. Add olive oil, onion, garlic, and cumin; cook until the mixture is lightly browned.
4. Season with salt and pepper to taste.
5. Assemble salad by placing mixed greens in a large bowl, followed by turkey mixture, cherry tomatoes, black beans, bell peppers, and crispy tortilla strips.
6. Top with queso fresco and your choice of optional toppings.
Cooking Time: 25-30 minutes
Crunchy Taco Salad with Doritos and Jalapeños
This addictive salad combines the perfect blend of crunchy, spicy, and savory flavors to satisfy your cravings. With a simple recipe and minimal prep time, you can enjoy this delicious treat any day!
Ingredients:
– 1 head of lettuce, chopped
– 1 cup cooked ground beef (or beans for a vegetarian option)
– 1 cup crushed Doritos chips
– 1/2 cup diced tomatoes
– 1/4 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon taco seasoning
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. In a large bowl, combine the chopped lettuce, cooked ground beef (or beans), crushed Doritos chips, diced tomatoes, red onion, and jalapeño pepper.
2. Drizzle the olive oil over the salad and sprinkle with taco seasoning. Toss to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, top with shredded cheese (if using).
6. Serve chilled or at room temperature.
Cooking Time: None! This salad is ready in under 10 minutes.
Southwest Taco Salad with Corn and Black Beans
This flavorful salad combines the bold flavors of the Southwest with the freshness of corn and black beans, making it a perfect meal for any time of day. With its crunchy texture and vibrant colors, this dish is sure to please even the pickiest eaters.
Ingredients:
– 1 head of lettuce, chopped
– 1 cup cooked black beans, warmed
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled queso fresco (or feta cheese)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped lettuce, warmed black beans, corn kernels, and red bell pepper.
2. Sprinkle the queso fresco and cilantro over the top of the salad.
3. Drizzle with olive oil and lime juice.
4. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Grilled Shrimp Taco Salad with Mango Salsa
Elevate your taco game with this refreshing and flavorful recipe that combines succulent grilled shrimp, crunchy greens, and a sweet and spicy mango salsa.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– 4 tacos shells
– 4 cups mixed greens
– 1 cup diced mango
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons cilantro, chopped
– Queso fresco or feta cheese, crumbled (optional)
Instructions:
1. Preheat grill to medium-high heat. Thread shrimp onto skewers, if using. Grill for 2-3 minutes per side, or until pink and cooked through.
2. In a large bowl, combine mixed greens, mango, red onion, jalapeño, and cilantro.
3. In a small bowl, whisk together lime juice, garlic, and olive oil to make dressing. Pour over salad and toss to combine.
4. Slice grilled shrimp into strips and add to salad. Top with queso fresco or feta cheese, if desired.
Cooking Time: 15-20 minutes
BBQ Pulled Pork Taco Salad with Tangy Coleslaw
Get ready to level up your taco game with this mouthwatering BBQ pulled pork taco salad, topped with a tangy coleslaw that will leave you craving for more!
Ingredients:
– 1 lb boneless pork shoulder
– 1/4 cup BBQ sauce
– 8-10 corn tortillas
– 1 cup mixed greens
– 1 can black beans, drained and rinsed
– 1 cup diced tomatoes
– 1/2 cup crumbled queso fresco (or feta)
– 1/4 cup chopped cilantro
– 1/2 cup Tangy Coleslaw (see below for recipe)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. In a small bowl, whisk together BBQ sauce and 2 tbsp water. Place pork shoulder in a baking dish and pour BBQ mixture over it. Cover with foil and bake for 2 hours or until tender.
3. Shred pork with two forks and season with salt and pepper.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble salad by placing shredded pork, mixed greens, black beans, diced tomatoes, queso fresco, and cilantro on a plate.
6. Top with Tangy Coleslaw (see below).
Tangy Coleslaw:
– 1 cup shredded cabbage
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Cooking Time: 2 hours (pork) + 10-15 minutes (assembling salad)
Buffalo Chicken Taco Salad with Blue Cheese Dressing
A spicy twist on traditional taco salad, this recipe combines the bold flavors of buffalo chicken, crunchy taco toppings, and a tangy blue cheese dressing for a mouthwatering meal.
Ingredients:
– 1 pound cooked chicken breast
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon butter
– 8-10 corn tortillas
– 1 cup shredded lettuce
– 1 cup diced tomatoes
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together chicken breast, Frank’s RedHot sauce, and butter.
3. Warm tortillas in the oven for 5 minutes.
4. Assemble salad by placing a warm tortilla on a plate, topping with chicken mixture, lettuce, tomatoes, blue cheese, and cilantro.
5. Serve immediately.
Cooking Time: 15-20 minutes
Asian-Inspired Taco Salad with Sesame Ginger Dressing
Elevate your taco salad game with this unique fusion of Asian and Mexican flavors. This refreshing salad combines crispy taco shells, crunchy veggies, and savory sesame ginger dressing for a flavorful twist.
Ingredients:
– 8-10 taco shells
– 1 cup mixed greens (arugula, spinach, etc.)
– 1 cup cooked chicken breast, diced
– 1/2 cup sliced red bell pepper
– 1/4 cup sliced green onions
– 1/4 cup toasted sesame seeds
– 1/4 cup pickled ginger, thinly sliced
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1/4 cup plain Greek yogurt
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C). Warm taco shells according to package instructions.
2. In a large bowl, combine mixed greens, chicken breast, red bell pepper, green onions, and toasted sesame seeds.
3. Whisk together soy sauce, rice vinegar, grated ginger, and Greek yogurt for the dressing.
4. Pour the dressing over the salad and toss to coat.
5. Top with pickled ginger slices.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Greek-Style Taco Salad with Feta and Tzatziki
Greek-Style Taco Salad with Feta and Tzatziki
Experience the bold flavors of Greece in this unique taco salad, combining crumbled feta cheese with creamy tzatziki sauce and crunchy vegetables.
Ingredients:
– 1 head of lettuce, chopped
– 1 cup cooked ground beef or lamb, seasoned with oregano and cumin
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped red onion
– 1/4 cup chopped cucumber
– 1/4 cup Kalamata olives, pitted
– 2 tablespoons tzatziki sauce (see below for recipe)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped lettuce, cooked ground beef or lamb, crumbled feta cheese, red onion, cucumber, and olives.
2. Drizzle the tzatziki sauce over the salad and toss to combine.
3. Season with salt and pepper to taste.
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Cooking Time: None needed! This recipe is ready in just a few minutes.
Breakfast Taco Salad with Scrambled Eggs and Chorizo
Start your day off right with this flavorful breakfast twist on the classic taco salad. Crunchy tortilla chips, savory chorizo, and creamy scrambled eggs come together in a delightful mix.
Ingredients:
– 1 cup cooked chorizo, crumbled
– 4 large eggs
– 1/2 cup diced bell pepper
– 1/2 cup diced onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6 cups mixed greens (arugula, spinach, lettuce)
– 1 cup crushed tortilla chips
– Shredded cheese (optional)
Instructions:
1. Scramble eggs in a bowl and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add chorizo and cook until browned, about 3-4 minutes. Drain excess fat.
3. In the same skillet, add bell pepper, onion, and jalapeño. Cook until tender, about 5 minutes.
4. Combine cooked eggs, chorizo mixture, and mixed greens in a large bowl.
5. Top with crushed tortilla chips and shredded cheese (if using).
6. Serve immediately.
Cooking Time: 15-20 minutes
Vegan Lentil Taco Salad with Cashew Sour Cream
This hearty salad combines the flavors of Mexico with a nutritious twist, featuring tender lentils and creamy cashew sour cream. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8 ounces mixed greens (such as arugula, spinach, and lettuce)
– Cashew Sour Cream (recipe below)
Cashew Sour Cream:
– 1 cup soaked cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. Cook lentils according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add onion and bell pepper; cook until tender, about 5 minutes.
3. Add cooked lentils, black beans, cumin, and chili powder to the skillet. Season with salt and pepper.
4. Combine mixed greens in a large bowl.
5. Top with the lentil mixture, then dollop with Cashew Sour Cream.
Cooking Time: 20-25 minutes
Baja Fish Taco Salad with Creamy Lime Dressing
This vibrant salad combines the bold flavors of Baja California with the freshness of a lime-drenched dressing, all on top of crispy fish tacos. Get ready to transport your taste buds to the Mexican coast!
Ingredients:
– 1 pound beer-battered cod or mahi-mahi
– 12 corn tortillas
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced cucumber
– 1 cup diced red bell pepper
– 1/2 cup chopped cilantro
– 1/4 cup crumbled queso fresco or feta cheese
– Creamy Lime Dressing (recipe below)
Creamy Lime Dressing:
– 1/2 cup plain Greek yogurt
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon honey
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Prepare fish according to package instructions (about 5-7 minutes per side).
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos with fish, mixed greens, cucumber, bell pepper, cilantro, and queso fresco.
4. Drizzle Creamy Lime Dressing over the salad and toss to combine.
Cook Time: 15-20 minutes
Loaded Sweet Potato Taco Salad with Chipotle Mayo
This twist on traditional taco salad adds roasted sweet potatoes and a spicy chipotle mayo to give you a flavorful and filling meal. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– Chipotle Mayo (see below)
Chipotle Mayo:
– 1/2 cup mayonnaise
– 2 chipotle peppers in adobo sauce, minced
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, lime juice, cumin, chili powder, salt, and pepper. Roast for 20-25 minutes or until tender.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble the salad by placing roasted sweet potatoes on a plate, topping with black beans, cheese, and tortilla strips. Drizzle with Chipotle Mayo.
Cooking Time: 25-30 minutes
Spicy Sriracha Taco Salad with Crispy Wontons
Spicy Sriracha Taco Salad with Crispy Wontons Recipe
Get ready for a flavorful fiesta in your mouth! This Spicy Sriracha Taco Salad is packed with spicy kick, crunchy texture, and vibrant colors.
Ingredients:
– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 packet taco seasoning
– 8-10 crispy wontons (store-bought or homemade)
– 1 head romaine lettuce, chopped
– 1 can black beans, drained and rinsed
– 1 cup diced tomatoes
– 1/4 cup crumbled queso fresco (or shredded cheddar)
– 2 tablespoons Sriracha sauce
– Salt and pepper to taste
– Optional toppings: diced avocado, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook ground beef in a skillet over medium-high heat until browned, breaking into small pieces.
3. Add onion, garlic, olive oil, and taco seasoning; cook until combined.
4. Arrange crispy wontons on a baking sheet and bake for 5-7 minutes or until crunchy.
5. In a large bowl, combine cooked beef mixture, chopped lettuce, black beans, diced tomatoes, and crumbled queso fresco.
6. Drizzle with Sriracha sauce; season with salt and pepper to taste.
7. Top with optional toppings of your choice.
Cooking Time: 20-25 minutes
Mediterranean Taco Salad with Hummus and Olives
A flavorful twist on traditional taco salad, this Mediterranean-inspired dish combines the creamy richness of hummus with the savory goodness of olives, all wrapped up in a crunchy bed of greens.
Ingredients:
– 4 cups mixed greens
– 1 cup cooked chicken, diced
– 1/2 cup black beans, drained and rinsed
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped Kalamata olives
– 1/4 cup hummus
– 1 tablespoon olive oil
– Salt and pepper to taste
– Tortilla chips or pita bread, for serving (optional)
Instructions:
1. In a large bowl, combine the mixed greens, chicken, black beans, feta cheese, parsley, and olives.
2. In a small bowl, whisk together the hummus and olive oil until smooth.
3. Pour the hummus mixture over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10-15 minutes
Low-Carb Taco Salad with Cauliflower Rice and Guacamole
Elevate your taco game with this innovative salad that combines the flavors of a classic Mexican dish with the nutritional benefits of cauliflower rice and creamy guacamole.
Ingredients:
– 1 head of cauliflower
– 1/2 cup of chopped cooked chicken breast
– 1/2 cup of diced tomatoes
– 1/4 cup of chopped red onion
– 1/4 cup of crumbled queso fresco (or feta cheese)
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1 teaspoon of cumin
– Salt and pepper to taste
– 2 ripe avocados
– Lime wedges for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower head and remove leaves and stem. Pulse in a food processor until it resembles rice.
3. Heat olive oil in a pan over medium heat, add garlic and cook for 1 minute. Add chicken, cumin, salt, and pepper; cook until heated through.
4. In a large bowl, combine cauliflower “rice,” cooked chicken mixture, diced tomatoes, red onion, and crumbled queso fresco.
5. Cut avocados in half, remove pit, and scoop out flesh. Mix with lime juice (optional).
6. Serve the salad topped with guacamole and a squeeze of lime juice.
Cooking Time: 30 minutes
Summary
Get ready to spice up your meal routine with these 18 mouth-watering taco salad recipes! From classic beef and chicken dishes to vegetarian and vegan options, there’s something for every occasion. Try the loaded sweet potato taco salad with chipotle mayo or the grilled shrimp taco salad with mango salsa. For a twist, try the Asian-inspired taco salad with sesame ginger dressing or the Mediterranean taco salad with hummus and olives. Whatever your taste buds desire, these recipes will have you saying “olé!” to flavor.
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