Taco Salad

Every adult party needs a good salad. As much as I love tacos, I love taco salads even more. For quick assembly you can prep the components ahead of time and store them separately.

Yield 8 servings

Tortilla Strips

4 tortilla wraps, cut in
half and then in strips

Olive oil, to drizzle

Salt, to taste


1 cup salsa (mild or medium)

¾ cup mayonnaise

1 teaspoon hot sauce, optional

Salt, to taste


2 tablespoons olive oil

1 lb. ground beef

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

¼ teaspoon ground black pepper

1–2 teaspoons Sriracha


2 (8-oz.) bags romaine lettuce

2 cups shredded red cabbage

½ (15-oz.) can or 1 cup cooked black beans,
drained and rinsed (optional)

4 red radishes, thinly sliced

1 cup cherry tomatoes, sliced

2 avocados, sliced

1 small jalapeño, sliced (optional)

Olive oil, to drizzle

Salt, to taste

1 small lime, cut into wedges (optional)

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

Prepare the tortilla strips: Toss tortillas with a tiny drizzle of olive oil and salt to taste. Spread on the prepared baking sheet and bake 10–14 minutes or until crispy.

Prepare the dressing: In a bowl, mix together salsa, mayonnaise, hot sauce, and salt. Taste and adjust seasoning as needed. Refrigerate until ready to use.

Prepare the meat: In a medium skillet, heat olive oil over medium heat. Add ground beef, paprika, garlic powder, oregano, salt, and pepper. Break apart the meat and cook 8–10 minutes, until cooked through. Add Sriracha, according to taste preference, and mix. 

Assemble: In a large bowl, toss lettuce with cabbage, beans (if using), radishes, cherry tomatoes, avocados, jalapeños (if using), cooked beef, and generous dollops of the prepared dressing. Drizzle with olive oil and sprinkle with salt to taste. Serve with lime wedges (if using) and extra dressing on the side

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