Taco Salad with Avocado, Queso Fresco, and Homemade Tortilla Chips
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 1 cupblack beans
- 2ears corns
- 1/2 pintcherry tomatoes
- 1romaine heart
- 6 ouncesdinosaur kale
- 1red onion
- 3corn tortillas
- 2 packetsmayonnaise
- 2 tablespoonsbuttermilk [deactivated]
- 2 tablespoonsnonfat Greek yogurt
- 1/4 cupqueso fresco
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 10" medium pan
- baking sheet
Preheat oven to 400ºF. Rinse beans. Shuck corn, discarding husks and silk. Slice kernels off cobs. Rinse remaining produce. Halve tomatoes. Thinly slice romaine heart, discarding stem. Stack kale leaves, trim and discard stems, and thinly slice crosswise. Sprinkle ¼ teaspoon salt over leaves and, using your hands, massage kale until it begins to soften and darken, 1-2 minutes. Peel onion, halve, and thinly slice.
Cook Corn Salsa
Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until beginning to soften, about 3 minutes. Add corn. Season with ¼ teaspoon salt and pepper as desired and sauté, stirring, until corn begins to soften, about 4 minutes. Stir in beans to warm through, 1 minute more. Remove pan from heat. Stir in tomatoes to combine, then set aside until Step 5.
Bake Tortilla Chips
While salsa cooks, stack tortillas and cut into 8 equal wedges, then place on a baking sheet. Drizzle over 1 tablespoon canola oil, season with ½ teaspoon salt and pepper as desired, and toss to coat. Arrange in a single layer and bake until just crisp, 8-10 minutes. Then, transfer tortilla chips to a plate and set aside until ready to serve.
While tortilla chips bake, in a large bowl (big enough for the salad), whisk together mayonnaise, buttermilk, Chobani yogurt, ¼ teaspoon salt, and pepper as desired to combine.
Add romaine and kale to bowl with dressing and toss to coat. Once cooled, stir in corn salsa to combine.
Plate Taco Salad
Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice. Divide salad between serving plates, and top with sliced avocado and tortilla chips. Sprinkle over queso fresco, and dig in!