Print

Taco Wedge Salad

Print Recipe

A fresh and flavorful twist on traditional tacos, combining the crunch of salad with the savory elements of a taco in a visually stunning wedge presentation.

Ingredients

Scale
  • ½ cup (115 g) mayonnaise
  • ½ cup (115 g) sour cream
  • 2 tablespoons whole milk
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chipotle powder
  • ¼ teaspoon kosher salt
  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • ¼ cup water
  • 1 large head iceberg lettuce (cored and quartered into 4 wedges)
  • 1 cup (149 g) cherry tomatoes (halved)
  • ½ cup (80 g) red onion (finely diced)
  • 1 cup (113 g) sharp cheddar cheese (finely shredded)
  • 1 large avocado (diced)
  • ½ cup (60 g) sliced black olives (drained)
  • ½ cup tortilla strips (optional)
  • Fresh cilantro (chopped, for garnish, optional)
  • Jalapeños (sliced, for garnish, optional)

Instructions

  1. In a small bowl, combine mayonnaise, sour cream, whole milk, lime juice, garlic powder, onion powder, chipotle powder, and kosher salt. Mix well until smooth, then set aside.
  2. In a skillet over medium heat, cook ground beef until browned. Drain excess fat, then add taco seasoning and water. Stir well and simmer for about 5 minutes.
  3. Prepare the lettuce by quartering the head of iceberg lettuce into wedges.
  4. On a serving platter, arrange lettuce wedges and spoon seasoned ground beef over each wedge.
  5. Top with cherry tomatoes, red onions, sharp cheddar cheese, diced avocado, and black olives.
  6. Add tortilla strips if desired, then drizzle dressing generously over the salad.
  7. Garnish with fresh cilantro and jalapeños if desired.

Notes

For the best taste, serve fresh and encourage guests to mix the salad before eating.

Nutrition

Keywords: taco salad, wedge salad, Mexican salad, summer salad, easy salad

Find it online: https://alexandrarecipes.com/taco-wedge-salad/