Recipe – Taco Salad with Avocado Cilantro Lime Salad Dressing

Here is my recipe for taco salad. I do not recall it ever being served by my abuelitas, my mother, aunts or any restaurant in Mexico until the 1980s. It’s an American-Mexican creation, and a delicious one at that.


Get all your ingredients prepared ahead of time before assembling the salad. This includes chopping vegetables, browning the taco meat and making the dressing.

For each individual salad, layer the following on a dinner plate, in this order:

1 c shredded iceberg lettuce

1/3 c diced tomatoes

1/8 c finely diced green onions (optional)

small handful diced black olives (optional)

small handful chopped pickled banana peppers/pepperoncini peppers (optional)

1/3 c hot, cooked taco meat – extra lean ground beef browned in a skillet with spices to taste: salt, pepper, ground cumin, chili powder, onion powder, crushed garlic

1/3 c shredded sharp cheddar or Monterey Jack cheese (add to top of hot taco meat so it melts a little)

3/4 c chili-cheese Fritos scattered around the outside edges of the salad

Creamy avocado cilantro lime dressing drizzled to taste (the more the better in my house)

Top with one final spoonful of sour cream

Dressing Recipe – put all ingredients in a blender and blend until creamy:

1 peeled, pitted, ripe avocado

1 c thoroughly cleaned, chopped fresh cilantro (be careful no dirt is hiding in the cilantro – rinse it multiple times)

1 T Louisiana hot sauce (I use Frank’s Red Hot)

juice of 3 limes or combination of limes/lemons

1 c sour cream

1/4 c mayonnaise

1 T ground cumin

1 T crushed fresh garlic (or 1/2 t powdered garlic)

salt and pepper to taste

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