You know what we need right now... a perfectly crafted taco salad topped with fried tortilla strips on top!
Ingredients
For the Cilantro Vinaigrette
- 1 shallot roughly chopped
- 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the meat:
- ½ pound ground turkey or chicken
- 2 teaspoons olive oil
- 1 small onion diced
- 2 cloves garlic chopped
- 1 tablespoon Dalkin&Co Taco Seasoning
- ¼ cup water
For the Salad:
- 2 heads Romaine Lettuce thinly shredded
- 1 cup Cherry Tomatoes halved or quartered
- ½ cup grated cheddar cheese
- 2 ears of corn shucked and corn sliced off the cob
- 2 avocados diced
- 3 green onions sliced
- cilantro leaves
- A few tablespoons red onion chopped or sliced
- 1 cup Black Beans rinsed and drained
Instructions
For the Cilantro Vinaigrette
- Combine all the ingredients in a blender and blend for 2 minutes until smooth. Taste and adjust salt and pepper as needed and set aside.
For the meat:
- Place a medium skillet over medium high heat and add the olive oil. Add the onions and sauté for 5 minutes until soft. Add the garlic and sauté for 30 seconds more. Add the ground chicken or ground turkey and Dalkin&Co Taco Seasoning and continue to cook for 6-7 minutes until fully cooked. Add the the water and reduce heat to low. Simmer the mixture for 5 minutes while you assemble the salad.
For the Salad
- If you’re layering this in one large serving bowl, layer half of the lettuce on the bottom followed by half of all the other toppings. Add the next layer of lettuce on top and finish with the remaining toppings. Top with the meat and toss together with a few tablespoons of the vinaigrette. Add more as needed and serve immediately.