SOUTHWESTERN TACO SALAD RECIPE BY TASTY
Here's what you need: avocado, cilantro, lime juice, low-fat greek yogurt, water, salt, garlic, cumin, olive oil, chicken breast, taco seasoning, romaine lettuce, cheddar jack, black beans, avocado, corn, cherry tomatoes, tortilla strips
Provided by Tasty
Categories Lunch
Yield 1 serving
Number Of Ingredients 18
Steps:
- To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
- Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
- Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
- Top off with the avocado salad dressing and cilantro then serve immediately.
- Enjoy!
FISH TACO SALAD
We love fish tacos, but have to cut back on carbs, so this salad completely satisfies fish taco craving. If you're not cutting down on carbs, you could tuck some tortilla chips around the edge of the salad, or warm some corn tortillas and serve alongside.
Provided by Carol West Kennedy
Categories Salad Taco Salad Recipes
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
- Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
- Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
- Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.
Nutrition Facts : Calories 813.1 calories, Carbohydrate 49.3 g, Cholesterol 79.6 mg, Fat 57 g, Fiber 11.1 g, Protein 32.8 g, SaturatedFat 12 g, Sodium 1246.5 mg, Sugar 6.6 g
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