Pay Homage to the Tostada with a Mexican Taco Salad

If you’re trying to eat more greens, this colorful, flavor-rich Mexican Taco Salad is a pretty delicious way to do so. (And even if you’re not, we’re pretty sure this tostada-inspired dish will hit the spot.) A nod to Mexican cuisine, this dish starts with crisp, baked tortillas and piles them high with romaine, spicy corn, tomatoes, and black beans. Dressed with a creamy mix of avocado, lime, and Greek yogurt, then topped with queso fresco and even more avocado, this hearty dish is essentially a taco that can’t be contained (nor should it be).

When slicing the jalapeño, avoid touching the inside, and immediately wash your knife, cutting board, and hands afterward. Feel free to add less or omit it if you don’t love heat.

No food processor or blender? No worries! Add half of avocado to a large bowl and mash until smooth, then whisk in remaining dressing ingredients.

2 ears corn
1 shallot
2 limes
6 ounces cherry tomatoes
1 heart romaine
¾ cup black beans
1 jalapeño
2 flour tortillas
1 avocado, divided
2 tablespoons Chobani nonfat Greek yogurt
2 teaspoons sherry vinegar
2 ounces crumbled queso fresco

1½ tablespoons canola oil
1 tablespoon water
kosher salt
black pepper
baking sheet
12″ large pan food processor or blender (optional)


Prepare Ingredients:

Preheat oven to 450°F. Shuck corn, discarding husks and silk, and slice kernels off cobs into a medium bowl. Peel shallot and mince. Halve limes. Rinse remaining produce. Halve tomatoes. Cut lettuce crosswise into 1- inch slices. Drain beans and rinse. Halve jalapeño lengthwise and using a knife tip, discard seeds and mince as much as desired (see Recipe Tip).

Crisp Tortillas:

Place tortillas on baking sheet and drizzle over 1 tablespoon canola oil. Season with ¼ teaspoon salt and bake, flipping halfway through, until crisp and golden brown, 5-6 minutes total. Set aside.

Make Corn Salsa:

While tortillas bake, heat ½ tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add corn, shallot, and jalapeño. Season with ¼ teaspoon salt and pepper as desired and cook until vegetables are softening, about 4 minutes. Add beans to pan and cook until warmed through, 1 minute more. Remove from heat, stir in tomatoes, and set aside.

Make Salad Dressing:

While corn cooks, halve avocado and discard pit and skin. Add half of avocado to a food processor or blender (see Recipe Tip). Add juice of 2 limes, Chobani yogurt, 1 tablespoon water, and sherry vinegar and blend until smooth. Transfer dressing to a large bowl and season with ¼ teaspoon salt and pepper as desired. Set aside.

Season Salad:

Add lettuce to bowl with dressing and toss to coat. Stir in corn salsa to combine.

Plate Salad:

Plate crispy tortillas and top with salad, dividing evenly. Slice remaining avocado. Garnish salads with queso fresco and sliced avocado. Dig in!

in Refuel


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