Tortilla Salad Recipe

Name: Tortilla Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lime juice; 1/2 small fresh red chile pepper, seeded and minced; 1/4 teaspoon salt; 2 tablespoons vegetable oil, plus more for frying; Six 8-inch corn or flour tortillas, quartered; 6 cups baby salad greens; 1 ripe mango, peeled and cut into 1-inch chunks; 1 cup cooked black beans, rinsed; 1/2 small red onion, thinly sliced; 1 pound cooked shrimp or smoked chicken breasts, cut into thin strips; 1/4 cup mild goat cheese, such as Montrachet

Servings: persons

3 tablespoons fresh lime juice
1/2 small fresh red chile pepper, seeded and minced
1/4 teaspoon salt
2 tablespoons vegetable oil, plus more for frying
Six 8-inch corn or flour tortillas, quartered
6 cups baby salad greens
1 ripe mango, peeled and cut into 1-inch chunks
1 cup cooked black beans, rinsed
1/2 small red onion, thinly sliced
1 pound cooked shrimp or smoked chicken breasts, cut into thin strips
1/4 cup mild goat cheese, such as Montrachet

1
In a small bowl, combine the lime juice, chile, salt and the 2 tablespoons of vegetable oil.
2
In a large skillet, heat 1/8 inch of vegetable oil over moderately high heat, until almost smoking.
3
Add as many tortilla quarters as will fit without overlapping and fry until crisp and golden, about 2 minutes per side.
4
Transfer the chips to paper towels to drain and repeat with the remaining tortillas.
5
In a large bowl, toss the greens with 1 1/2 tablespoons of dressing.
6
Mound the greens on a large platter.
7
Add the mango, black beans, onion and 3 tablespoons of dressing to the bowl and toss, then arrange over the greens.
8
Distribute the shrimp on top, then crumble the cheese over the salad.
9
Arrange the tortilla chips around the platter to use as scoops and serve.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 tablespoons fresh lime juice, 1/2 small fresh red chile pepper, seeded and minced, 1/4 teaspoon salt, 2 tablespoons vegetable oil, plus more for frying, and more.

Yes, Tortilla 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.

That's it — enjoy your meal!

Tortilla Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions