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Taco Salad with Jalapeño Dressing

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

Ingredients

  • 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

Preperation

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.