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Taco Salad Recipe

We've spent years perfecting this Taco Salad recipe - it was on our menu at our vegetarian restaurant, and our customers loved it. It's easy, hearty, and packed with flavor! Vegan-adaptable!

4.8 from 150 votes
25 mins
Total Time
4
servings
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Taco Salad

How to Make the Best Taco Salad

This taco salad is the perfect way to enjoy all the bold, zesty flavors of Mexican cuisine in a fresh, healthy format. With crisp romaine lettuce as the base and a colorful array of toppings like black beans, sweet corn, creamy avocado, and tangy pickled onions, every bite delivers a satisfying combination of textures and tastes.

What makes this taco salad truly special is its versatility. Whether you’re following a vegetarian, vegan, or omnivore diet, this recipe adapts beautifully to your preferences. Swap out the cotija cheese for a vegan alternative, add grilled protein if you like, or keep it simple with just the vibrant vegetables and a drizzle of creamy cilantro lime dressing.

Best of all, this salad comes together in just 25 minutes, making it an ideal weeknight dinner or a crowd-pleasing dish for your next gathering. Don’t forget the crunchy tortilla chips on top—they add the perfect finishing touch that transforms this from a simple salad into a truly memorable meal.

Taco Salad

Taco Salad

We've spent years perfecting this Taco Salad recipe - it was on our menu at our vegetarian restaurant, and our customers loved it. It's easy, hearty, and packed with flavor! Vegan-adaptable!

4.8 from 150 votes
CourseSalad
CuisineMexican
Keywordtaco salad, healthy taco salad, vegetarian taco salad, vegan taco salad, taco salad with beans
Prep Time25 mins
Cook Time0 mins
Total Time25 mins
Servings4 servings
Calories278kcal
AuthorAlex Raeburn
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Ingredients

Salad

Toppings

Instructions

Prepare

  1. Make the dressing and tortilla strips (if going for homemade).

Assemble

  1. Put lettuce into a large bowl (or make individual taco salad bowls) and top with beans, corn, tomatoes, radishes, pickled onions, and cheese.
  2. Drizzle with dressing.

Serve

  1. Serve with lime wedges, fresh cilantro, extra dressing on the side, and tortilla strips or chips (crushed or let people crush their own).

Notes

  • For homemade tortilla strips, cut corn tortillas into thin strips and bake at 375°F until crispy, about 8-10 minutes.
  • This salad is easily made vegan by using vegan cheese and a creamy avocado dressing instead of dairy-based options.
  • For extra protein, add grilled chicken, shrimp, or seasoned ground beef.
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