Taco Salad Bowls With Creamy Cilantro Lime Dressing

Taco Salad Bowls with Creamy Cilantro-Lime Dressing

This recipe is a delicious and customizable take on the classic taco salad. Fresh, flavorful ingredients are layered on a bed of romaine lettuce and topped with a creamy cilantro-lime dressing.

Ingredients:

• For the Creamy Cilantro-Lime Dressing:

  • 1 cup loosely packed cilantro leaves, washed and roughly chopped
  • ½ cup sour cream or plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 clove garlic
  • ¼ cup olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste

• For the Taco Salad Bowls:

  • 1 pound ground beef, chicken, turkey, or crumbled tofu (optional)
  • Taco seasoning (homemade or store-bought)
  • 8 cups chopped romaine lettuce
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, rinsed and drained
  • ½ cup corn, fresh or frozen
  • ½ cup shredded cheese (cheddar, Monterey Jack, or Cotija)
  • ¼ cup chopped red onion (optional)
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for garnish
  • Tortilla chips, for scooping (optional)

Cooking Guide:

1. Make the Dressing: Combine all dressing ingredients in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste. Set aside.

2. Cook the Protein (Optional): If using ground meat, heat a large skillet over medium heat. Add the meat and cook, breaking it up with a spoon, until browned. Drain any excess grease. Season with taco seasoning according to package instructions.

3. Assemble the Bowls: Divide the chopped romaine lettuce evenly among bowls. Layer with cooked protein (if using), black beans, corn, diced avocado, cherry tomatoes, red onion (if using), and shredded cheese.

4. Serve: Drizzle with desired amount of creamy cilantro-lime dressing. Garnish with fresh cilantro leaves and lime wedges. Serve with tortilla chips for scooping, if desired.

Tips:

• For a vegetarian option, omit the meat and add an extra ½ cup of black beans or lentils.
• Prepare all your ingredients ahead of time for easy assembly.
• The dressing can be made up to 24 hours in advance and stored in the refrigerator.
• Feel free to customize your bowls with your favorite toppings. Some ideas include chopped bell peppers, olives, jalapenos, salsa, or crumbled tortilla strips.
• Leftovers can be stored in the refrigerator for up to 2 days. However, the dressing and tortilla chips may become soggy.