A taco salad is a classic dish that has been popular since the 1970s.
Its made with shredded Mexican-style taco shells, which are seasoned with cumin, onion, garlic, salt, pepper and lime juice.
The recipe is usually served on a bed of lettuce and tomato, but it can also be served with spinach or corn tortillas.
The best way to prepare this salad is with a combination of fresh cilantro, lime, avocado, red onion, cilantro lime juice, lime zest and olive oil.
It’s also ideal for a quick dinner on the go.
Here’s our recipe for the ultimate taco salad, featuring 3 secret ingredient.
1 cup shredded Mexican taco shells 2 cups cilantro and lime zests 1 tbsp olive oil 2 tbsp fresh cumin 1 tsp onion, diced 1 tsp garlic, diced 3 cloves garlic, minced 1/2 tsp cumin powder 1/4 tsp onion powder 1 tsp salt 1/3 tsp cayenne pepper 1/8 tsp black pepper 2 tbsp chopped cilantro 1/5 cup shredded cilantro (for garnish) To make the taco shells: Mix together shredded Mexican tacos with cilantro zest, lime juice and oil.
If you’re using corn tortilla shells, combine taco shells and taco shells with corn tortillas, or combine taco and corn tortileas.
If using regular corn tortilleras, combine corn tortollas and corn shells.
Heat olive oil in a large skillet over medium heat.
Add diced onion and saute for 3 to 5 minutes, or until onions start to soften.
Add garlic and sauté for 5 minutes.
Add cumin and cook for 2 to 3 minutes.
Then add onion, lime and garlic and cook until onions are translucent.
Add avocado and cilantro.
Cook for 1 minute, or for about 5 minutes until avocado is tender.
Add zest from 1 lime.
Add lime juice to olive oil and cook over medium-low heat until avocado and lime mixture is thickened.
Season with salt and pepper.
Add tomatoes and avocado.
Cook over medium low heat for about 10 minutes, until tomatoes are soft and the avocado is lightly toasted.
Add salt and spices to taste. Serve hot.