Taco Salad with Creamy Chili-Lime Vinaigrette Recipe

Spice Up Your Salad Game: Taco Salad with Creamy Chili-Lime Vinaigrette Recipe

Are you tired of the same old salad routine? Ready to tantalize your taste buds with something bold and flavorful? Look no further than this delicious Taco Salad with Creamy Chili-Lime Vinaigrette recipe! Packed with vibrant colors, textures, and zesty flavors, this dish will elevate your salad game to a whole new level. Plus, it’s quick, easy to make, and perfect for any occasion – whether you’re hosting a summer barbecue or simply craving a fresh and satisfying meal.

Why Taco Salad?

Taco salad is a beloved dish that combines the best of both worlds – the fresh crunch of salad greens with the bold flavors of a classic taco. It’s versatile, customizable, and perfect for any occasion, whether you’re whipping up a quick weeknight dinner or hosting a festive gathering with friends and family. I love making taco salad with leftover ground beef. The beef I used for the salad was used the night before for tacos and made for a great ingredient in this salad!

The Star of the Show: Creamy Chili-Lime Vinaigrette

What sets this Taco Salad apart from the rest is its irresistible Creamy Chili-Lime Vinaigrette. This tangy and zesty dressing adds a burst of flavor that takes the salad to new heights. Made with sour cream, olive oil, lime juice, honey, and a blend of chili powder and cumin, this vinaigrette strikes the perfect balance between creamy, spicy, and refreshing. Not digging sour cream? No problem! Swap the sour cream for Greek yogurt or omit the dairy entirely.

Ingredients You’ll Need:

• Fresh romaine lettuce, chopped
• Fresh jalapenos, thinly sliced
• Black beans, drained and rinsed
• Ground beef
• Shredded cheddar cheese
• Fresh cilantro, chopped
• Taco shells

Why You’ll Love It:

• Flavor Explosion: The combination of fresh veggies, seasoned meat, and creamy vinaigrette creates a symphony of flavors that will leave your taste buds dancing.
• Customizable: Feel free to customize your Taco Salad with your favorite toppings, such as diced onions, sliced jalapeños, or crunchy bell peppers.
• Healthy and Filling: Packed with protein, fiber, and essential nutrients, this salad is both nutritious and satisfying, making it a guilt-free indulgence.

Tips for Success:

• Customize your taco salad with your favorite toppings such as diced red onions, sliced jalapeños, or chopped bell peppers.
• For a vegetarian version, swap the ground beef for grilled tofu or your favorite meat alternative.
• Make a big batch of the creamy chili-lime vinaigrette and store it in an airtight container in the refrigerator for up to a week. It’s also great as a dip for veggies or a dressing for other salads.

Equipment Needed:

Preparing a delicious taco salad doesn’t require much in terms of specialized equipment. Here’s a list of basic kitchen tools and equipment you’ll need:

1. Skillet or Pan: You’ll need a skillet or frying pan to cook the ground meat (beef, turkey, or chicken) with taco seasoning until it’s browned and cooked through.
2. Mixing Bowl: A large mixing bowl is essential for combining all the salad ingredients. Opt for a bowl that’s big enough to toss everything comfortably.
3. Cutting Board and Knife: Use a cutting board and a sharp knife to chop the lettuce, tomatoes, avocado, and cilantro. A sturdy cutting board provides a stable surface for chopping and slicing.
4. Whisk or Fork: You’ll need a whisk or fork to mix the ingredients for the creamy chili-lime vinaigrette. Make sure it’s well-mixed and smooth for optimal flavor.
5. Measuring Cups and Spoons: Use measuring cups and spoons to accurately measure ingredients for the salad and the dressing. This ensures the right balance of flavors and consistency.
6. Serving Plate or Bowl: Once your taco salad is assembled and dressed, serve it on a large plate or in a bowl. Choose a vessel that’s visually appealing and spacious enough to showcase the vibrant colors of the salad.

Optional Equipment:

1. Salad Spinner: If you’re using fresh lettuce or greens, a salad spinner can be handy for washing and drying them thoroughly before chopping. Dry greens help prevent the dressing from becoming watery.
2. Citrus Juicer: While not essential, a citrus juicer can make it easier to extract juice from limes for the vinaigrette. Alternatively, you can simply squeeze the lime by hand.
3. Tongs or Salad Servers: Tongs or salad servers are useful for tossing the salad ingredients together and serving individual portions.
4. Food Processor or Blender: If you prefer a smoother vinaigrette, you can use a food processor or blender to emulsify the ingredients into a creamy dressing.
5. Storage Containers: If you have leftovers, store them in airtight containers in the refrigerator for future meals. Glass or plastic containers with lids work well for storing salad components separately.

Ready to take your salad game to the next level? Whip up a batch of this irresistible Taco Salad with Creamy Chili-Lime Vinaigrette and prepare to be amazed. With its bold flavors, fresh ingredients, and easy preparation, this dish is sure to become a new favorite in your recipe repertoire. So grab a fork and dig in – you won’t be disappointed!

Recipe Video

Taco Salad with Chili-Lime Vinaigrette

Indulge in a flavorful twist on a classic favorite with our Taco Salad featuring zesty Chili-Lime Vinaigrette. Quick to prepare and bursting with bold flavors, this recipe is sure to become a go-to favorite for busy weeknights or casual gatherings. Experience the perfect balance of textures and tastes with every bite of this irresistible Taco Salad with Chili-Lime Vinaigrette!

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Cook Time:30 minutes mins

Yields: 4

Ingredients

Ground Beef

• 1 lb lean ground beef
• 1 tbsp avocado oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp chili flakes
• 2 medium jalapenos diced
• 1 red onion diced
• 1 red pepper diced
• 1 yellow pepper diced
• 2 cloves garlic chopped

Taco Salad

• 2 large heads romaine lettuce chopped
• 1 jalapeno thinly sliced
• 1 cup shredded cheddar cheese
• 1 can kidney or black beans drained and rinsed
• 2 limes quartered
• 3-4 taco shells crumbled (I used siete)
• 1/2 small red onion diced
• 1 handful cilantro chopped

Chili-Lime Vinaigrette

• 1/4 cup olive oil
• 2 limes juiced
• 1 1/2 tbsp honey
• 1/2 tsp salt
• few cracks of black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 cup lite sour cream or plain greek yogurt

Instructions

Ground Beef

• In a large skillet or saucepan, heat oil over medium heat and add in garlic and onions. Once soft, add in peppers and jalapenos. Add 1/2 tsp salt and a few cracks of black pepper. Cook until soft, about 6-7 minutes.
• Add in ground beef, and break it into pieces with the back of a wooden spoon. Cook for 3-4 minutes and add in seasonings. including remaining salt and black pepper. Mix until combined. Cook ground beef for another 6-7 minutes, until there is no pink and the beef is fully cooked. Remove from saucepan and add to a bowl. Cover and set aside.

Chili-Lime Vinaigrette

• Add all ingredients to a small mixing bowl. Mix until combined. Taste and season as necessary,

Taco Salad

• In a large salad bowl, combine all of the ingredients. Add in ground beef. Mix until combined. Squeeze lime juice over top and drizzle salad dressing all over. Toss until combined. Serve and enjoy!