Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 lb shrimp or 1 lb fish; 2 tablespoons southwest seasoning; 1/2 cup olive oil; 1/2 cup salsa; 1/4 cup cider vinegar or 1/4 cup balsamic vinegar; 1 tablespoon steak seasoning; 1 teaspoon ground cumin; 1 cup tortilla chips, slightly crushed; 8 ounces spring mixed salad greens; 3 tomatoes, diced; 1 (15 ounce) can black beans, rinsed; 1 cup Mexican blend cheese; 1 cup mixed vegetables (combined chopped celery, onion, peppers, cabbage, etc)

Servings: persons

1 1 lb shrimp or 1 lb fish
2 tablespoons southwest seasoning
1/2 cup olive oil
1/2 cup salsa
1/4 cup cider vinegar or 1/4 cup balsamic vinegar
1 tablespoon steak seasoning
1 teaspoon ground cumin
1 cup tortilla chips, slightly crushed
8 ounces spring mixed salad greens
3 tomatoes, diced
1 (15 ounce) can black beans, rinsed
1 cup Mexican blend cheese
1 cup mixed vegetables (combined chopped celery, onion, peppers, cabbage, etc)

1
Put the meat, 1 tablespoon of the seasoning, and 1 tablespoon of the olive oil in a plastic bag and refrigerate for at least 20 minute.
2
The dressing: In a jar, combine the oil, southwest seasoning, salsa, steak seasoning, vinegar, cumin. Shake well.
3
In a bowl, combine diced tomatoes, salad veggies and beans. Dress with 1 - 2 tablespoons dressing.
4
Brown the meat then turn off heat.
5
To assemble: Put lettuce in a large bowl. Add veggies, cheese and meat. Pour dressing over and toss.
6
Add the chips when you serve.
7
Please note the times do not include 20 minutes for marinading the meat.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1 lb shrimp or 1 lb fish, 2 tablespoons southwest seasoning, 1/2 cup olive oil, 1/2 cup salsa, and more.

Yes, Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Taco Salad

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