Mexican Taco Salad | Plated

Ah… Mexican Taco Salad. We were very excited about this dish, but before we started, we already knew which items we’d leave off and what we’d add as substitutions. It’s good to have a few things on hand in your pantry when you want to switch things up a bit. For this recipe we left off the corn and jalapeño b/c no one in our house likes things on the especially spicy side.

Our ingredients...
Our ingredients…

Items in the box:

  • 2 ears corn
  • 1 shallot
  • 2 limes
  • 6 oz cherry tomatoes
  • 1 heart romaine
  • 3/4 cup black beans
  • 1 jalapeño
  • 2 flour tortillas
  • 1 avocado
  • 2 tbsp Chobani nonfat Greek yogurt
  • 2 tsp sherry vinegar
  • 2 oz crumbled queso fresco
Our 2 limes all halved.
Our 2 limes all halved.
Tomatoes halved.
Tomatoes halved.
Our salad dressing: half a avocado, juice of 2 limes, Chobani yogurt, 1 tbsp water and sherry vinegar...
Our salad dressing: half a avocado, juice of 2 limes, Chobani yogurt, 1 tbsp water and sherry vinegar…
Don't our veggies look oh, so delicious?
Don’t our veggies look oh, so delicious?
We crisped up our tortillas in the oven for 5-6 minutes and then added our first layer of black beans, and our personal addition of chickpeas.
We crisped up our tortillas in the oven for 5-6 minutes and then added our first layer of black beans, and our personal addition of chickpeas.
Romaine, Cherry Tomatoes and Avocado added.
Romaine, Cherry Tomatoes and Avocado added.
Mum added some of the dressing at crumbled queso fresco to hers. I went with the lemon garlic aioli we'd made the other day.
Mum added some of the dressing at crumbled queso fresco to hers. I went with the lemon garlic aioli we’d made the other day.

Stay tuned for Zucchini Heirloom-Tomato Pizzas coming tomorrow.

~thefoodie

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