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Salad plate with Taco Salad surrounded by Fritos and covered with Cilantro Lime Dressing with tomatoes and another salad plate with taco salad in back.

Taco Salad With Cilantro Lime Dressing Recipe

Taco Salad, with bold flavors, fresh vegetables, crispy tortilla bowls, dressed in a creamy Cilantro Lime Dressing, is extremely popular and very versatile. Make your own taco bowls and add your favorite toppings.
Course Main Dishes, Salad
Cuisine Mexican, Tex-Mex
Keyword Cilantro Lime Dressing, Taco Salad, Taco Salad Bowl
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 564kcal


Tortilla Bowls

Creamy Cilantro Lime Dressing

Taco Salad Ingredients

  • 1 pound ground beef
  • 1 (1-ounce package) taco seasoning
  • 1 cup corn (canned, frozen or fresh)
  • 6 cups shredded lettuce 2-3 Romaine heads
  • 1 cup diced tomatoes
  • ½ cup sliced black olives optional
  • 1 cup canned black beans rinsed
  • ½ cup sour cream
  • 1 avocado sliced or 1 cup guacamole
  • 1 cup shredded Mexican blend cheese
  • 1 cup salsa
  • ¼ cup white or red onion diced
  • 1 lime sliced, optional
  • 1 cup Corn Chips doritos, corn chips, tortilla chips
  • 6 Taco Bowls


Taco Bowls

  • Preheat the oven to 350°.
  • Preheat a large skillet and add a tablespoon of oil. Heat a tortilla till it starts to bubble, flip it over and let it get a couple of bubbles.
  • Remove and place in a bowl, pressing down gently (make sure not to rip the tortilla), but keeping the sides up, or flip the bowl over and lay it over the bowl, making sure the sides are pressed down over the bowl.
  • Place the bowls on a cookie sheet and place in the oven for 15 minutes.
  • Tap the tortillas to make sure they are nice and crisp before removing. If the bottoms are not crisp enough, bake an additional minute or two, checking for doneness.

Creamy Cilantro Lime Dressing

  • Place the cilantro, sour cream, olive oil, garlic, and coriander in a food processor and process until smooth.
  • Add the lime juice and minced jalapeno and stir to combine.

Taco Salad

  • In a skillet, add the meat and taco seasoning. Cook till the meat is done, then add the corn and brown slightly.
  • If using the taco bowls, add the lettuce, then layer tomatoes.
  • Add the meat, olive, beans, cheese, avocado, onion, salsa, and sour cream. You can add a squeeze of fresh lime juice if you like.
  • Top with dressing and serve.
  • If using chips instead of taco bowls, layer the salad in a bowl, then serve each bowl with chips and dressing.



  • For taco salad, the sky is the limit as far as customizations. You can add shredded carrots, celery, jicama, any other vegetables you want.
  • While I like to use the Cilantro Lime Dressing, you can also use any dressing you prefer. Good options - ranch, vinaigrette, or just mix your favorite salsa with some sour cream or Greek yogurt.
  • You can make this meatless, beans are a great source of protein.  You can use black, pinto, pork and beans.
  • When making the taco bowl, you can either use a bowl and carefully press in the tortilla after you heat it in the oil, or you can lay it over the back of the bowl, making sure it is down over the bowl good so it will make a bowl.


Calories: 564kcal | Carbohydrates: 38g | Protein: 22g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 995mg | Potassium: 802mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1148IU | Vitamin C: 19mg | Calcium: 299mg | Iron: 4mg