Taco Salad with Cilantro Lime & Avocado Dressing
This vibrant and flavorful taco salad is the perfect way to enjoy all the delicious elements of a taco in a fresh, crisp salad form. Featuring seasoned ground beef, toasted corn, creamy avocado, and a zesty cilantro lime dressing, this dish is both hearty and refreshing. It's perfect for a quick weeknight meal or a crowd-pleasing gathering where everyone can customize their toppings to their liking!
Ingredients
Cilantro Lime & Avocado Dressing:
- 1 ripe avocado peeled and pitted
- 1/4 cup fresh cilantro leaves
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 tablespoon water or more for desired consistency
- Salt and pepper to taste
Taco Meat:
- 1 lb ground beef
- ½ onion finely chopped
- 1 tablespoon garlic minced
- 1 tablespoon fresh lime juice
- 2 tablespoons taco seasoning store-bought or homemade
Toasted Corn:
- 1 ½ cups corn fresh or frozen, cut off the cob
- 1 tablespoon butter
- ¼ teaspoon sea salt
Salad Ingredients:
- Romaine lettuce or iceberg lettuce, chopped
- 1 pint baby tomatoes halved (or 2 roma tomatoes, diced)
- ½ cup red onion finely chopped
- ½ cup fresh cilantro chopped
- 1 ripe avocado diced
- 1 cup shredded cheddar cheese or a Mexican cheese blend
Toppings:
- Fresh cilantro leaves
- Sour cream
- Crushed tortilla chips
- Homemade salsa link
- Guacamole link
Instructions
Make the Cilantro Lime Dressing:
- In a blender or food processor, combine the avocado, cilantro, lime juice, olive oil, and water.
- Blend until smooth and creamy, adding more water as needed to reach a pourable consistency.
- Season with salt and pepper to taste. Set aside.
Cook the Taco Meat:
- Heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook, stirring often, until the beef is browned and cooked through (about 6-8 minutes).
- Stir in the taco seasoning, ensuring the meat is evenly coated.
- Pour in the lime juice and stir to combine. Let the mixture simmer for a few more minutes until the flavors meld together. Set aside.
Toast the Corn:
- In a separate skillet, melt the butter over medium-high heat.
- Add the corn and cook, stirring occasionally, until the kernels are lightly browned (about 5 minutes).
- Sprinkle with sea salt and set aside.
Assemble the Salad:
- In a large bowl, combine the chopped lettuce, halved tomatoes, red onion, cilantro, and half of the cilantro lime dressing. Toss to coat evenly.
- Top with shredded cheese, diced avocado, and toasted corn.
- If desired, add the taco meat on top of the salad.
- Drizzle the remaining dressing over the salad, or serve on the side.
Optional Serving Suggestion (Individual Portions):
- For individual servings, place the salad mix (lettuce, tomatoes, onion, cilantro, cheese) in separate bowls.
- Offer guests a variety of toppings (sour cream, tortilla chips, salsa, guacamole, extra cilantro) so they can customize their salads.
- Add taco meat and toasted corn on top and drizzle with cilantro lime dressing.
Nutrition
Calories: 287kcalCarbohydrates: 12gProtein: 15gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 59mgSodium: 233mgPotassium: 363mgFiber: 2gSugar: 3gVitamin A: 381IUVitamin C: 6mgCalcium: 25mgIron: 2mg
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