Today’s recipe is the last in our four-day taco series, and we’re ending with one of my all-time favorites – Taco Salad! This taco salad is really a variation on a classic taco recipe – with all of the same delicious flavors – just combined together in the form of a salad!
The inspiration behind this taco salad came from a small restaurant I used to go to for lunch near a former job of mine. As a new employee – I still remember everyone in the office raving about the ‘taco salads from Claudia’s’ that everyone would have for lunch – and after one taste, I was hooked! (Sadly – Claudia’s has since closed – but her taco salad inspiration lives on!)
Just start off by frying a large tortilla in a wok (or a dutch oven if you don’t have a wok), to create a delicious crispy shell for the salad! (See our tutorial here: How to Make a Taco Shell Bowl.) Load it up with fresh chopped lettuce and your choice of toppings. Our taco salad here is topped with the same ground beef mixture from our ground beef taco recipe from earlier this week – but you can also make this salad with pulled chicken or shredded beef or even carnitas, if you prefer).
But the thing that makes this taco salad so delicious is our homemade Catalina dressing – it’s the absolute perfect sweet and zesty complement to the spiciness in the beef and the other salad ingredients. We also topped our salad with homemade corn chips (just cut some corn tortillas into strips and fry them up after you’ve made your shell) – or you can top with store-bought chips if you prefer.
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