This taco salad recipe is my go-to for a quick, satisfying, and flavorful meal. It’s incredibly versatile – you can easily customize it to your liking by adding your favorite veggies, proteins, or toppings. And the creamy avocado crema? It takes this salad to a whole new level of yumminess! Trust me, you won't regret making this. One of my friends, Sarah, told me this recipe is even better than the taco salad they had at a fancy Mexican restaurant downtown! I was super skeptical at first, because Sarah's pretty picky. But OMG! She was totally right. So so good.
I love sharing this recipe because it's more than just a meal; it's an experience. The vibrant colors, the fresh flavors, and the satisfying crunch combine to create a sensory delight. It's perfect for a weeknight dinner, a casual get-together with friends, or even a fun picnic in the park. Plus, it’s a great way to use up leftover ingredients you might have in your fridge. And honestly, what's not to love about a salad that's packed with protein and healthy veggies? Let me know how your taco salad adventure goes!
Required Equipments
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Large skillet
- Small bowl
- Fork
- Sharp knife
- Cutting board
- Taco shells or bowls
Taco-Salad-with-Avocado-Crema
This recipe for Taco Salad with Avocado Crema is a vibrant and flavorful explosion in your mouth! It's quick, easy, and completely customizable, making it perfect for a weeknight dinner or a fun get-together.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's make the avocado crema. In that small bowl, mash one ripe avocado with a fork. Add a squeeze of lime juice (about 2 tablespoons) a pinch of salt, and a couple of tablespoons of water to thin it out to your desired consistency. Stir well until smooth and creamy. Set aside. (Tip: If your avocados aren't quite ripe, microwave them for 30 seconds to soften them up!)
- Next, brown the ground beef. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess grease. (Pro-tip: for extra flavor, add a finely chopped onion and bell pepper to the skillet while browning the meat!)
- Now, let's get those veggies prepped. Chop your favorite salad toppings: I like to use a mix of romaine lettuce, tomatoes, corn, and black beans. Don't be afraid to get creative and use what you have on hand! (Side note: Sometimes I add some shredded cheese and maybe some jalapeno for a little kick!).
- Time to assemble the taco salad! Grab your taco shells or bowls (I love using crispy taco shells for extra crunch). Layer the lettuce, then add the cooked ground beef, and then your choice of chopped veggies. Drizzle generously with the avocado crema.
- Finally, garnish and enjoy! Top with some fresh cilantro, a sprinkle of your favorite cheese (cheddar or Monterey Jack are great choices!), and a squeeze of lime. Serve immediately and savor every delicious bite! (Don't forget the extra lime wedges! It's a game-changer!)
📝 Notes
- Adjust the amount of water in the avocado crema to achieve your desired consistency.
- Feel free to add other vegetables, such as onions, bell peppers, or jalapenos.
- For a spicier kick, add a pinch of chili powder or cayenne pepper to the ground beef.
- For a vegetarian option, substitute the ground beef with black beans or lentils. Add some extra corn or veggies for extra heartiness!
🍎 Nutrition
Calories: 500
Protein: 35g
Fat: 25g
Carbohydrates: 50g
Fiber: 10g
Calcium: 100mg
