Past Recipes
Taco Salad

Taco Salad with Avocado, Queso Fresco, and Homemade Tortilla Chips

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Recipe Details


While we always love the idea of taco salad, the reality is often less fresh and zesty than we’d like. So, we reimagined this classic, lightening it up with romaine and kale, sautéed black beans and corn, and crunchy homemade tortilla chips on top. Queso fresco and buttermilk–Greek yogurt dressing add creaminess to this super-summery dinner, which packs a one-two punch of bright flavors and bold textures.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 600
  • Protein 22g
  • Total Carb 76g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • avocado
  • black beans
    1 cup
    black beans
  • ears corns
    ears corns
  • cherry tomatoes
    1/2 pint
    cherry tomatoes
  • romaine heart
    romaine heart
  • dinosaur kale
    6 ounces
    dinosaur kale
  • red onion
    red onion
  • corn tortillas
    corn tortillas
  • mayonnaise
    2 packets
  • buttermilk [deactivated]
    2 tablespoons
    buttermilk [deactivated]
  • nonfat Greek yogurt
    2 tablespoons
    nonfat Greek yogurt
  • queso fresco
    1/4 cup
    queso fresco

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    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.

  2. Cook Corn Salsa

    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.

  3. Bake Tortilla Chips

    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.

  4. Make Dressing

    Make Dressing

    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.

  5. Toss Salad

    Toss Salad

    Add romaine and kale to bowl with dressing and toss to coat. Once cooled, stir in corn salsa to combine.

  6. Plate Taco Salad

    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!

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