Category
Main
Servings
4
Try this easy recipe for crunchy taco salad bowls that are both delicious and healthy. The adobo dressing and homemade tortilla strips give these a great punch of flavor.
Rumi Spice
Ingredients
4 corn tortillas
1 Tbsp olive oil
½ Tbsp Rumi Mexican Adobo Blend
½ tsp salt
⅓ cup plain greek yogurt
1 Tbsp Rumi Mexican Adobo Blend
2 limes, juiced
½ tsp Rumi Black Cumin
Pinch salt & pepper
1 head romaine lettuce, chopped
1 Tbsp olive oil
½ cup grape tomatoes, halved
½ cup black beans
½ small red onion, diced
½ cup white cheddar cheese, grated
1 avocado, sliced
1 Tbsp fresh cilantro, chopped
Crunchy Tortilla Strips:
Dressing:
Salad:
Directions
Preheat oven to 400 degrees. Slice tortillas into ¼ inch thick strips. In a small bowl, mix together olive oil, adobo blend, and salt. Place tortilla strips on baking sheet and toss with olive oil blend. Bake for 15 to 20 minutes, or until crispy and golden brown.
Blend all dressing ingredients in a food processor or blender until smooth and creamy. Taste and adjust seasoning if needed.
Add chopped lettuce into a large bowl and drizzle it with olive oil. Lightly toss to distribute oil. Add dressing a little bit at a time and toss until your leaves are dressed to your desired amount.
Add the rest of your salad ingredients on top. Toss until ingredients are mixed well.
