Taco Salad

Taco Saladwith Avocado, Queso Fresco, and Homemade Tortilla Chips

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
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Calories600
Protein22g
Total Carb76g
Total Fat30g
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
    avocado
  • black beans
    black beans
  • ears corn
    ears corn
  • cherry tomatoes
    cherry tomatoes
  • romaine heart
    romaine heart
  • dinosaur kale
    dinosaur kale
  • red onion
    red onion
  • corn tortillas
    corn tortillas
  • mayonnaise
    mayonnaise
  • buttermilk
    buttermilk
  • Chobani nonfat Greek yogurt
    Chobani nonfat Greek yogurt
  • queso fresco
    queso fresco

What You'll Need

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