Our Recipes

Taco Salad with Jalapeño Dressing

  • Yield: 4 Servings
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes


8 Frescados White Corn Tortillas, cut into 6 wedges each

2 cups vegetable oil

8 cups chopped romaine lettuce

1 1/3 cups shredded cooked chicken

1 cup halved cherry tomatoes

1 cup canned black beans, drained and rinsed

1 ripe avocado, peeled, pitted and sliced

1/2 cup cooked corn kernels


Jalapeño Dressing:

1/4 cup sour cream

1/4 cup mayonnaise

1/2 tsp lime zest

4 tsp lime juice

1 tbsp minced pickled jalapeño pepper

2 green onions, finely chopped

1 clove garlic, minced

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp ground paprika


Heat oil in 8-inch straight-sided skillet set over medium heat until instant-read thermometer reads 350°F. Fry tortilla wedges, in batches, for about 1 minute or until lightly golden and crisp. Transfer to paper towel to drain.

Jalapeño Dressing: Whisk together sour cream, mayonnaise, lime zest, lime juice, jalapeño, green onions, garlic, cumin, salt and paprika; set aside.

Divide lettuce among 4 bowls. Top with chicken, cherry tomatoes, black beans, avocado and corn. Drizzle dressing over top. Serve with tortilla chips.

Tip: Substitute cooked turkey, cooked shrimp, leftover sliced roast pork or beef for chicken if desired.