We’ve been making this taco salad all summer long. This taco salad is always a big hit at parties. It’s made with cumin-seasoned skirt steak, cheese, Pico de Gallo, crisp lettuce, black beans, and avocados. For fun and crunch, top with Fritos, Doritos or tortilla chips. It’s a fun way to get kids to eat their veggies. The whole family will love it.
Taco salad is one of my easiest favorite meals. I was 18 when I first tried it. The waiter claimed their taco salad was the best so I went ahead and tried it. It was so good. Ever since that day, I’ve been making it. That salad changed my life!
This salad tastes just as good, if not, better than the one I had back in the day. I’ve been making this salad for years. I’ve tweaked it many times. It’s so much flavor. We make it a lot. As a matter of fact, we will be eating it for tomorrows Taco Tuesday. I get hungry just thinking about it.
TACO SALAD RECIPE INGREDIENTS
- salt and pepper
- romaine lettuce
- pico de gallo or salsa
- black beans
- shredded cheese (Monterey Jack and Colby blend)
- radishes (optional)
- Fritos corn chips or Tortilla chips
- lime wedges
How to make a taco salad
Step 1: First thing first. Veggies. This taco salad is easy to customize. Some people like to add salsa others, like to use homemade or storebought pico de gallo. Alternatively, you can add your favorite vegetables. I like to use my fresh homemade pico de gallo. The recipe for pico de gallo will be posted soon. If you don’t have time to make Pico de Gallo or you don’t want to spend too much time prepping, buy the already made pico de gallo from your local grocery store. You can find it near the fresh vegetables.
Step 2: I love to add thin slices of radishes. Radishes are optional but they look gorgeous in salads. Do you see them in the picture? Their bright pink color is everything! I think they taste great in salads too. Whatever you decide to do, prep the veggies first then make the steak.
Step 3: Drain and rinse the black beans, or if you’re like me, you can warm your beans up on the stove or the microwave first.
Step 4: Next, the steak. I love making this taco salad with skirt steak because skirt steak has so much flavor, it’s inexpensive and it cooks fast.
Season both sides of the steak with salt, pepper and cumin.
Step 5: Heat oil in a large skillet over medium-high heat. When the pan is smoking hot, add the steak. Cook the steak for 2 minutes on each side or more depending on your preference. Place the steaks on a plate and let it rest for about 5 minutes. Slice the steak thinly against the grain. It’s okay, go ahead and sneak a piece of steak. I know you want to :).
How to prepare the taco salad
Step 1: Add the romaine lettuce to a large bowl then add in the black beans and shredded cheese.
Step 2: Top with the slices of steak then the Pico de Gallo or feel free to use salsa, the avocado, sliced radishes and garnish with cilantro and lime wedges. For crunch feel free to add tortilla chips or Fritos on top.
Alternatively, you can serve the taco salad in individual bowls then add cilantro lime buttermilk dressing or whatever you prefer.
Step 3: Now let’s make this salad pretty. Top with the slices of steak, the avocados, radishes slices, the rest of the black beans and pico de gallo. Lastly, top with your favorite chips. I love to add Fritos because it reminds me of the days I used to eat walking tacos. If you’re not familiar with walking tacos, it’s basically a taco salad in a Frito bag with the Fritos of course. It’s really good!
Taco salad dressing
I’m still working on bringing you a perfect easy salad dressing recipe but for now, I love to use Cilantro lime buttermilk dressing with this steak salad. You can find it at most groceries stores. I didn’t think I would like it but the dressing is amazing in with this taco salad.
We all know salad can get soggy fast, SO if you are making this steak salad for your family, make it and serve it right away. If you are making it for a family get together, party or potluck, Mix the pico de gallo and beans together and keep it separate from the salad. The avocado should be the last topping on the salad. Everything separate. Remember that. Prepare the salad as soon as you are ready to serve your guests.
Share to save this taco salad recipe to your Facebook wall or save it to your salad board on Pinterest board and let’s be friends I’m always sharing mouth-watering recipes.
If you love this salad, here are some of my other Mexican inspired and chicken/beef meals that you may also like.
- Yasss The Best Meatloaf Recipe
- Pico de Gallo
- Best Chili Recipe
- Quesadillas (Sheet Pan Quesadilla recipe
- Peruvian Fried Rice
- Jamaican Beef Patties With Perfect Flaky Crust
- Cheesy Jalapeño Cheddar Cornbread Tamale Pie
- 1 lb skirt steak
- 1 1/4 tsp cumin
- 1/2 avocado diced into small cubes
- 1 cup Pico de Gallo or salsa can be used
- 15 oz black beans drain and rinsed
- fresh minced cilantro for garnish
- 1 one radish sliced very thin (optional)
- 1 cup shredded cheese preferably Monterrey and Colby blend
- 1 lime for garnish
- 1 tbsp vegetable oil
Season both sides of the skirt steak with cumin, salt, and pepper. In a large skillet over medium-high heat, heat the vegetable oil. Once the skillet is very hot, add the seasoned skirt steak. Cook for two minutes on each side. Remove from the skillet and let it rest for 5 minutes. Slice the steak thinly against the grain.
Add the romaine lettuce to a large bowl then add in the black beans and shredded cheese.
Top with the slices of steak then the Pico de Gallo or feel free to use salsa, the avocado, sliced radishes and garnish with cilantro and lime wedges. For fun and crunch, top with tortilla chips, Fritos, Doritos or Sun Chips.
Alternatively, you can serve the salad in individual bowls then add cilantro lime buttermilk dressing or whatever you prefer.
To prevent soggy salad.
If you are making this salad for your family make it and serve it right away per the recipe.
To make this salad for a family get together, party or potluck, Keep the lettuce separate from the other ingredients. Mix the beans or your choice of Pico de Gallo or salsa together. Prepare the salad as soon as you are ready to serve it. Add the diced avocado last.