Best 5 Acapulco Salad Recipes

Acapulco Salad, a vibrant and refreshing dish, is a harmonious blend of sweet pineapple, juicy mango chunks, crisp cucumber, and red onion, all tossed in a zesty lime-cilantro dressing. This delightful salad bursts with tropical flavors and textures, making it a perfect side dish for grilled meats, seafood, or as a standalone lunch option. Its vibrant colors and tangy dressing make it a delightful addition to any summer gathering, potluck, or picnic. This recipe also includes variations for a creamy avocado dressing and a spicy chipotle dressing, allowing you to customize the salad to your taste preferences. Get ready to tantalize your taste buds with this irresistible Acapulco Salad, a symphony of flavors and textures that will transport you to a tropical paradise.

Here are our top 5 tried and tested recipes!

MASTERS ACAPULCO SALAD DRESSING

Masters Acapulco Salad Dressing image

Housekeeper at Las Brisas in Acapulco created this and we changed the ingredients so it can be done in the United States. You're guests will come back for more and ask for the recipe.

Provided by Sue Masters

Categories Salad Dressings

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons white onions or 2 tablespoons yellow onions, minced very fine (do not use dried minced onion)
2 teaspoons fresh lime juice
1 teaspoon Worcestershire sauce
1/2 teaspoon light soy sauce
2 dashes Tabasco sauce
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
1/2 cup mayonnaise
5 tablespoons olive oil
3 packets Equal sugar substitute or 3 packets Splenda sugar substitute

Steps:

Mince the onion and place in a non-reactive bowl (glass or plastic).
Add lime juice, Worcestershire, soy sauce, Tabasco, mustard and sugar.
Add mayonnaise and olive oil and wisk to combine.
Cover and let sit in refrigerator for at least 30 minutes.
Note: I put everything in the Vita-Mix and blend- I don't know if a regular blender will work, but perhaps.

Nutrition Facts : Calories 60.9, Fat 5.7, SaturatedFat 0.8, Sodium 47.6, Carbohydrate 2.6, Fiber 0.1, Sugar 2.2, Protein 0.2

ACAPULCO DELIGHT

Acapulco Delight image

This dish always delights my family and friends at potlucks and gatherings.-Margene Skaggs, Guinda, California

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 envelope (1-1/4 ounces) taco seasoning
3/4 cup water
1 bottle (15 ounces) mild green taco sauce
9 flour tortillas (6 inches)
2 cups shredded cheddar cheese
1 can (16 ounces) refried beans
2 cups sour cream
4 green onions, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
Optional: Chopped tomatoes and chopped avocados

Steps:

Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Add taco sauce; simmer until slightly thickened, 5-10 minutes., Cover the bottom of a 13x9-in. baking dish with 3 tortillas, tearing them into pieces as necessary. Layer half the meat mixture over tortillas; sprinkle with half the cheese. Layer with 3 more tortillas; spread with refried beans. Cover with sour cream; sprinkle with green onions and olives. Layer remaining tortillas over top; cover with remaining meat mixture and cheese. Bake until heated through, 25-30 minutes. Let stand a few minutes before serving. If desired, serve with chopped tomatoes and avocados.

Nutrition Facts : Calories 468 calories, Fat 27g fat (14g saturated fat), Cholesterol 104mg cholesterol, Sodium 1064mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.

ACAPULCO SALAD

Acapulco Salad image

Found recipe...Sassy Salads & Sides

Provided by Jason Koch @jstone13007

Categories Other Salads

Number Of Ingredients 12

Ingredients

2 medium navel oranges, peeled, sectioned and chopped
2 cup(s) jicama, peeled and diced
1 - red bell pepper, diced
1 medium cucumber, diced
1/2 cup(s) radishes, thinly sliced
1 large tomato, diced
1/3 cup(s) olive oil or vegetable oil
3 tablespoon(s) red wine vinegar
2 tablespoon(s) lime juice
1 tablespoon(s) fresh cilantro, chopped
3/4 teaspoon(s) lawry's lemon pepper seasoning
1/2 teaspoon(s) lawry's seasoned salt

Steps:

In a large bowl, combine oranges and vegetables. In container with stopper or lid, combine remaining ingredients; blend well. Pour over vegetable mixture and toss to coat. Marinate in refrigerator 1 hour before serving.

ACAPULCO CHICKEN

Acapulco Chicken image

Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chili powder and hot peppers you use. Serve over hot cooked rice, if desired.

Provided by CapeCodLorrie

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
½ cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce

Steps:

Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 23.8 g, Cholesterol 71.9 mg, Fat 13.9 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 2.6 g, Sodium 635.5 mg, Sugar 5.7 g

ACAPULCO AVOCADO SALAD

Acapulco Avocado Salad image

This is a great summertime salad for you out there that are always trying to keep your weight down and this is a little fatting due to the avocado.I hope that you enjoy this salad.

Provided by Gloria Gasperson'Giddings @MsGlo

Categories Lettuce Salads

Number Of Ingredients 8

Ingredients

- butter lettuce leaves
2 tablespoon(s) White wine vinegar
2 tablespoon(s) Olive oil
1 - Fresh mango, diced
1/2 pound(s) Medium shrimp (26-30 count),cooked, peeled, deveined, cut in half
1 can(s) (4 oz ) diced green chiles, drained
1/2 cup(s) Any variety, salsa
2 - Ripe avocados

Steps:

Arrange lettuce on four plates. Set aside.
Combine vinegar and oil in a medium bowl, mix well. Stir in mango, shrimp, chiles and salsa.
Cut Avocados in half and remove pits. Using spoon, scoop some avocado flesh from pit area of each half.
Chop and gently stir into shrimp mixture.
Remove remainder of avocado from skin, run spoon between flesh and skin, and carefully scoop out avocado halves in one piece.
Place each half on lettuce bed.
Spoon shrimp mixture evenly into avocado halves.

Tips:

Use fresh, ripe ingredients. This will ensure that your salad is packed with flavor.
Don't be afraid to experiment. There are many different variations of Acapulco salad, so feel free to add or remove ingredients to suit your taste.
Make ahead of time. Acapulco salad can be made up to 24 hours in advance, making it a great option for busy weeknights.
Serve chilled. Acapulco salad is best served cold, so make sure to chill it for at least 30 minutes before serving.
Garnish with fresh herbs. A sprinkling of fresh cilantro or parsley adds a nice finishing touch to Acapulco salad.

Conclusion:

Acapulco salad is a delicious and refreshing dish that is perfect for any occasion. With its combination of sweet, sour, and salty flavors, this salad is sure to please everyone at your table. Whether you're looking for a light lunch or a hearty dinner, Acapulco salad is a great choice. So next time you're looking for a new recipe to try, give Acapulco salad a try. You won't be disappointed.