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Mexican Taco Salad

Mexican Taco Salad with Roasted Corn and Jalapeño

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While we absolutely love taco salads, we don’t love that weighed-down feeling afterwards. This lightened-up version retains all the deliciousness: crunchy tortilla, crisp lettuce, and creamy, cheesy toppings, without the deep-fried malaise. Flour tortillas are baked to prime crispiness, then topped with romaine lettuce, corn and black bean salsa, and crumbly queso fresco. A luscious avocado dressing rounds out this fabulous Mexican-inspired dish.
  • Vegetarian
  • Spicy
  • Test Kitchen Pick
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Andrea

By Chef Andrea

Ingredients & Equipment

What we send

  • ears corns
    • 2
    • ears corns
  • shallot
    • 1
    • shallot
  • limes
    • 2
    • limes
  • cherry tomatoes
    • 6 ounces
    • cherry tomatoes
  • heart romaine
    • 1
    • heart romaine
  • black beans
    • 3/4 cup
    • black beans
  • jalapeño
    • 1
    • jalapeño
  • flour tortillas
    • 2
    • flour tortillas
  • avocado
    • 1
    • avocado
  • Chobani nonfat Greek yogurt
    • 2 tablespoons
    • Chobani nonfat Greek yogurt
  • sherry vinegar
    • 2 teaspoons
    • sherry vinegar
  • queso fresco
    • 2 ounces
    • queso fresco

What You’ll Need

  • canola oil
  • water
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan
  • food processor or blender (optional)

Cooking Steps

  1. Prepare ingredients

    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.

  2. Crisp Tortillas

    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.

  3. Make Corn Salsa

    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.
  4. Make Salad Dressing

    Make Salad Dressing

    While corn cooks, halve avocado and discard pit and skin. Add half of avocado to a food processor or blender. 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.

  5. Season Salad

    Season Salad

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

  6. Plate Salad

    Plate Salad

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