October 24, 2012

Taco Salad Recipe

As you all probably know, Jerome and I are still following our "Mexican Monday" tradition but the dressing up has stopped now. I was thinking about also doing "Thai Tuesdays", "French Fridays" or "Spicy Saturdays" haha. There are so many ways to liven up your dinner nights and make them more exciting! I can't wait until I have kids and we can put our childish natures to good use. Anywho, this deconstructed taco salad is great twist on a normal taco as you just add everything to a bowl and eat it like a salad. I quite like it like this as you can can use the lettuce leaves and the broken-up taco shells as chips and eat all of the goodness. Check out all of the tips and suggestions at the bottom of the page. If you need an easy and delicious recipe for a week night why not try this? Have a lovely day ^-^

 makes 2 large dishes

  1/2 baby cos lettuce (about 8 big leaves)
   4 taco shells*

   1 medium avocados, pitted and mashed
   2 tablespoons fresh lemon juice
   2 tablespoons finely sliced red onion

   2 tablespoons diced tomato, deseeded
   sea salt and freshly cracked black pepper, to taste

Refried Beans
   1 tablespoon olive oil
   1 yellow onion, diced
   1 garlic clove
   400g can of mixed beans, drained
   1 teaspoon cumin
   sea salt and freshly cracked black pepper
   ¼ teaspoon chilli powder

   1 cup diced tomato, (approx. 1 large tomato)
   1 tablespoon lemon juice
   ¼ cup thinly sliced red onion
¼ cup roughly chopped red capsicum or shallots
   sea salt and freshly cracked black pepper
   2 tablespoons finely sliced coriander
   ¼ to 
½ cup jarred taco salsa to taste
   ½ jalapeno, deseeded and minced (optional)

  1. Bake taco shells according to packet instructions. Once heated through, set aside.
  2. Make the refried beans РOn medium-high heat, Add the oil and onion to a fry pan and saut̩ for a couple of until onion is transparent. Add the garlic and saut̩ for another minute until fragrant. Add the beans, salt, pepper, cumin and chilli powder and stir until heated through. Turn the heat to low and continue to heat through for another couple of minutes until the beans have slightly broken down. Taste and season with more salt if needed. (I think that these taste better with a good pinch of salt). Set aside.
  3. Make the salsa – Add all of the salsa ingredients to another bowl and stir to combine. Set aside.
  4. Make the guacamole – Add all guacamole ingredients to a bowl and stir to combine. Set aside.
  5. Break up the taco shells as desired and distribute between two serving bowls. Top with the lettuce leaves, refried beans, salsa and top with the guacamole. Serve immediately!
  6. Serve with more salt and pepper if needed.

  • *Instead of taco shells you can use corn chips, toasted tortillas or any kind of crunchy side you desire.
  • You can substitute lemon juice for lime juice if you desire.
  • Use shallots instead of the purple onion.


  1. Def need a Mexican Monday in my house! This looks yum.

    1. Hello! It is a nice way to spice up the week... a bit embarrassing too when Jerome comes home from work and I am overly dressed in Mexican gear hehe!

  2. I love everything Mexican. It's very healthy cuisine. I still remember going to a Mexican restaurant with my girlfriend - I was surprised how good the food was. It was my first time I tried this. Now I'm a fan of Mexican food.

    1. Hi Venera! Yes I agree... Mexican cuisine is both healthy and delicious :) Thanks for your comment!

  3. I love your blog so much, I've nominated you for the Sunshine Award! :-)

    1. Hello! I will go and have a look now. Thank you so much :)