Taco salad
Better than a deep-fried tortilla bowl filled with cheese, beef, and sour cream and a few sad greens.
For me, a restaurant taco salad served in a fried tortilla bowl was never as good as it sounds on a menu. But I do like to make taco salad at home—my way. Charred corn adds sweetness, the beans are hearty, and the baked crispy tortilla strips are way better than a soggy fried tortilla bowl.
Serves 2 (doubles easily)
For the crispy tortillas:
3 corn tortillas (6 inches)
1 teaspoon olive oil
For the dressing:
2 tablespoons vegan mayonnaise
2 tablespoons minced cilantro
1 tablespoon white balsamic vinegar
1 teaspoon lime juice
¼ teaspoon salt, plus more to taste
For the salad:
⅓ cup sweet corn kernels (frozen is fine)
4 cups chopped crunchy salad greens (romaine, little gem, red leaf), chopped
¼ cup thinly sliced red onion
¼ cup quartered cherry tomatoes
¼ cup diced radish
2 tablespoons pumpkin seeds
1 teaspoon olive oil
¾ cup cooked or canned black beans
Preheat the oven to 400 degrees.
Brush the tortillas on both sides with the olive oil, season with salt, then stack them up. Cut them in half, and then cut them into thin strips about as wide as your pinkie. Arrange on a baking sheet and bake until brown and crisp, about 10 minutes.
In the bottom of a large salad mixing bowl, make the dressing by combining all ingredients and whisking until smooth.
In a dry skillet set over medium-high heat, char the corn kernels for about 2 to 3 minutes, until brown in spots and starting to pop. Remove from the skillet. Add the salad greens, red onion, cherry tomatoes, radish, and pumpkin seeds to the salad bowl and toss to coat everything evenly with the dressing. Add additional salt to taste.
Return the skillet to medium heat, add the olive oil and black beans and cook until the beans are warmed through. Season to taste with salt.
Divide the salad between two serving bowls and top with the black beans and crispy tortilla strips. Serve immediately.
Taco salad
I'm a little late, but your post inspired me this week. Taco salad is the best! Such a good way to use up a lot of that lettuce I've been harboring lately.
You did it! I'm excited you're here. :)