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Prep time
15 minutes
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Cook time
45 minutes
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Serves
1
Author Notes
Get ready to have a fiesta in your mouth with my delicious Taco Salad! Packed with spicy seasoned beef, crisp lettuce, juicy tomatoes, creamy avocado, and crunchy plantain chips, this salad is a party on your plate. It's like a taco, but without the mess and with extra veggies. —Luana Paiva
Ingredients
- For the Salad
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1 cup
Cooked Ground Chorizo
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1
Head of Romaine Lettuce
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1 cup
Cherry Tomatoes - Halved
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1 cup
Queso Fresco
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2 tablespoons
Fresh Guacamole
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1/2 cup
Red Onion Finely Chopped
- For the dressing
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1/4 cup
Feta Cheese
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1 tablespoon
Honey
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2 tablespoons
Brown Mustard
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1/4 cup
Parsley / Cilantro
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1
Squeezed Lemon
Directions
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In a skillet, heat olive oil over medium heat. Add chorizo, breaking it apart with a spoon, and cook until browned and cooked through. Remove excess grease if necessary. Set aside.
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Combine chopped romaine lettuce, cherry tomatoes, shredded cheese, guacamole, and red onion in a large salad bowl.
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Whisk together the feta, honey, lime juice, brown mustard, parsley/cilantro, salt, and black pepper in a small bowl until well combined. Adjust the seasoning to taste.
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Add the cooked chorizo to the salad ingredients. Toss everything together.
Drizzle the dressing over the salad and toss again to coat everything evenly.
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Arrange the taco salad on serving plates or a large platter.
Top the salad with crispy plantain chips.
Garnish with fresh cilantro.
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