Best 12 Taco Salad Dressing Recipes

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Indulge in a fiesta of flavors with our tantalizing taco salad dressing recipes! Get ready to elevate your salads, tacos, and more with a burst of zesty, tangy goodness. These dressings, crafted with an array of fresh ingredients and bold seasonings, promise to transform your meals into culinary masterpieces. From the classic creamy taco dressing to the spicy chipotle ranch dressing and the refreshing cilantro lime dressing, we offer a delightful variety to suit every palate. So, grab your aprons and let's embark on a flavorful journey, exploring each recipe in detail to find your perfect match!

Here are our top 12 tried and tested recipes!

EMILY'S DRESSING FOR TACO SALAD



Emily's Dressing for Taco Salad image

I'm not a fan of dry taco salad but couldn't ever find a dressing I was a fan of. So I threw together a few things, and voila! A delicious dressing that is worthy of taco salad.

Provided by Emily Johnson

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 4

½ cup sour cream
¼ cup ranch-style salad dressing
½ cup picante sauce, or to taste
¼ teaspoon chili powder

Steps:

  • Mix sour cream, ranch dressing, picante sauce, and chili powder in a bowl until thoroughly combined.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 3.5 g, Cholesterol 16.7 mg, Fat 13.9 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 342 mg, Sugar 1.5 g

TACO SALAD WITH DORITOS & FRENCH DRESSING



Taco Salad With Doritos & French Dressing image

Make and share this Taco Salad With Doritos & French Dressing recipe from Food.com.

Provided by ErinsInspirations

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 (1 1/2 ounce) package taco seasoning mix
5 ounces lettuce
1 onion
8 ounces cheddar cheese
1 (16 ounce) bottle French dressing
4 -6 tablespoons sour cream
1 (14 1/2 ounce) bag Doritos, crushed

Steps:

  • Brown meat with taco seasoning mix, drain greese. While meat is browning, chop onion and mix onion, lettuce and shredded cheese. Let meat cool a little and then add sour cream and french dressing. At meat mixture and crushed doritos to lettuce, when ready to serve.

Nutrition Facts : Calories 1039.8, Fat 77.3, SaturatedFat 20.3, Cholesterol 95.3, Sodium 1353, Carbohydrate 57.3, Fiber 3.8, Sugar 16.1, Protein 30.4

FRESH TACO SALAD WITH CREAMY AVOCADO-LIME DRESSING



Fresh Taco Salad with Creamy Avocado-Lime Dressing image

This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy tortilla strips round things out.

Provided by Kathryne Taylor

Categories     Salad     Taco     Vegetarian     Feta     Tomato     Quinoa     Bean     Tortillas     Cilantro     Summer     Wheat/Gluten-Free

Yield Makes 4 large salads

Number Of Ingredients 31

Taco filling:
1 tablespoon extra-virgin olive oil
4 cloves garlic, pressed or minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup quinoa, rinsed
1 cup water
1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
1/4 teaspoon fine sea salt
Freshly ground black pepper
Crispy tortilla strips:
1 1/2 teaspoons extra-virgin olive oil
3 corn tortillas, cut into 2-inch-long, 1/4-inch-wide strips
Fine sea salt
Creamy Avocado-Lime Dressing:
1/4 cup lime juice (from about 2 limes)
1 tablespoon extra-virgin olive oil
1 tablespoon water
1/2 medium-large avocado, pitted
1/4 cup lightly packed fresh cilantro (some stems are okay)
1 small-medium jalapeño, seeded, deribbed, and roughly chopped
1 clove garlic, roughly chopped
1/4 teaspoon fine sea salt
Salad:
1 small head romaine lettuce, chopped (or 5 ounces chopped romaine)
3 cups packed baby arugula (about 3 ounces)
1 cup thinly sliced grape or cherry tomatoes
1/3 cup thinly sliced and roughly chopped radishes (3 to 4), or chopped red onion
1/3 cup crumbled feta cheese (about 2 ounces)
1/2 medium-large avocado

Steps:

  • To make the taco filling:
  • In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the garlic, chili powder, and cumin. Cook until fragrant, stirring constantly, about 30 seconds. Add the tomato paste and sauté for another minute, stirring constantly. Add the rinsed quinoa and water, and stir to combine. Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don't worry).
  • Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans and salt. Season to taste with pepper and additional salt, if necessary. Cover and set aside for a couple of minutes to warm up the beans.
  • To make the tortilla strips:
  • In a large skillet, warm the olive oil over medium heat until shimmering. Toss in the tortilla strips, sprinkle them with salt, and stir. Cook until the strips are crispy and turning golden, stirring occasionally, 5 to 10 minutes. Drain the tortilla strips on a plate covered with a piece of paper towel.
  • To make the dressing:
  • In a small food processor or blender, combine the lime juice, olive oil, and water. Using a spoon, scoop in the half avocado and add the cilantro, jalapeño, garlic, and salt. Process until the dressing is nice and smooth. The dressing should be zippy, but if it's unpleasantly tart or difficult to blend, dilute it with 1 to 2 tablespoons of water and blend again.
  • To assemble the salads:
  • Combine the romaine and arugula in a large bowl. Wait to dress the salad until you are ready to serve, as the greens wilt fairly quickly once dressed. (If you won't be consuming all 4 servings of this salad right away, portion off the greens you'd like to save for later, and dress only the greens you intend to eat now.)
  • When you're ready, drizzle the mixture with just enough dressing to lightly coat the greens (you might have extra). Toss until the dressing is evenly distributed.
  • Arrange the dressed greens in 4 individual salad bowls (or dinner plates, if your bowls are on the small side). Top each salad with taco filling, tomatoes, radishes, crispy tortilla strips, and feta. Slice the remaining avocado half into long strips and place a couple of strips on each salad. Serve immediately.
  • If you have leftover dressing, press plastic wrap against the surface to prevent browning and store it in the refrigerator for later. Leftover tortilla strips tend to become unpalatably tough within a couple of hours, so you might want to skip those and add a few crushed tortilla chips to leftovers.

CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING RECIPE



Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing Recipe image

Provided by á-5080

Number Of Ingredients 15

1 Recipe Cilantro Lime Chicken
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
1 cup black beans drained and rinsed
corn from 2 ears sweet corn (raw)
1/2 cup finely grated sharp cheddar cheese or more to taste
2 avocados, chopped
Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)
Creamy Baja Catalina Dressing
1/4 cup ketchup
1/4 cup red wine vinegar
3 tablespoons sugar more or less to taste (start with less)
1/4 cup mayonnaise
1/4 cup sour cream (may sub yogurt)
1 tablespoons reserved Cilantro Lime Marinade (in directions)

Steps:

  • Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken. Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days. To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste. Recipe Notes *For more of a vinaigrette, you may sub the mayo and sour cream for canola oil

TACO SALAD WITH RANCH DRESSING



Taco Salad with Ranch Dressing image

Juicy chicken breast strips are tossed with lettuce, two cheeses, olives and crushed chips and tossed with a Tex-Mex styled ranch dressing.

Provided by sal

Categories     Salad     Taco Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 pound skinless, boneless chicken breast meat
1 teaspoon chili powder
1 pound lettuce, chopped
¾ (8 ounce) jar medium salsa
1 (8 ounce) bottle Ranch-style salad dressing
1 cup shredded Cheddar cheese
¼ cup shredded Monterey Jack cheese
¼ cup chopped black olives
1 cup crushed tortilla chips

Steps:

  • Cook the chicken breasts in a medium skillet over medium high heat for 12 to 16 minutes, or until chicken is cooked though and juices run clear. Let cool slightly then slice into strips.
  • In a large bowl, toss together the chicken, chili powder, lettuce, salsa, dressing, Cheddar, Monterey Jack, olives and tortilla chips until evenly coated. Chill until ready to serve.

Nutrition Facts : Calories 421.5 calories, Carbohydrate 9.5 g, Cholesterol 78.7 mg, Fat 31.2 g, Fiber 2 g, Protein 25.4 g, SaturatedFat 8.5 g, Sodium 824.2 mg, Sugar 4 g

EASY TACO SALAD DRESSING



Easy Taco Salad Dressing image

I can't believe this recipe hasn't been posted here yet ! This is great on taco salads and as a spread for quesadillas.

Provided by PrimQuilter

Categories     Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 2

1 (16 ounce) bottle ranch salad dressing
1 (1 1/4 ounce) pkt. taco seasoning

Steps:

  • Remove the lid and plastic portion contol top of your dressing bottle.
  • Pour 1/2-3/4 cup of dressing into a pyrex bowl with spout and set aside.
  • Using a funnel, add the entire seasoning pkt. to your ranch bottle.
  • Put the lid on and shake to completely mix together.
  • Tap bottom of bottle on counter to free up extra space at the top.
  • Add what you can of the remaining dressing to the bottle. (it won't all fit).
  • Chill.

GRILLED FISH TACO SALAD WITH AVOCADO DRESSING



Grilled Fish Taco Salad with Avocado Dressing image

Tackle California coastal cuisine on the grill with this Grilled Fish Taco Salad from Kelly Senyei of Just a Taste. Tender halibut marinated in fresh citrus and spices is cooked atop the flames inside a foil packet and served on a bed of greens layered with all of the classic taco fillings and a creamy avocado dressing.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 28m

Yield 4

Number Of Ingredients 17

1 large avocado, peeled and pitted
1 cup plain yogurt
2 medium cloves garlic, chopped
2 tablespoons lime juice
1 tablespoon honey
½ teaspoon salt
¼ teaspoon pepper
4 (6 ounce) halibut fillets
1 medium lime
1 teaspoon ground cumin
salt and pepper to taste
8 cups romaine lettuce
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded Colby-Jack cheese
1 cup diced tomatoes
1 ½ cups tortilla strips
Reynolds Wrap® Aluminum Foil

Steps:

  • Make the dressing by combining the avocado, yogurt, garlic, lime juice, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Blend until creamy (the dressing will be thick), then cover and refrigerate the dressing while you make the salad.
  • Preheat the grill for 10 minutes on medium heat. Prepare the foil packets by placing two halibut fillets on each sheet of Reynolds Wrap® Aluminum Foil. Squeeze the lime juice atop the fillets, then sprinkle them with the cumin and a pinch of salt and pepper. Fold and crimp the edges together to form sealed foil packets.
  • Place the foil packets on the grill, close the lid and grill the fish for 8 to 10 minutes or just until the fish flakes easily and is opaque throughout. Remove the foil packets from the grill and unwrap them.
  • Prepare the taco salad by layering the lettuce, beans, cheese, tomatoes and tortilla strips on serving plates. Arrange the grilled fish on top of the salads, drizzle with the avocado dressing and serve.

Nutrition Facts : Calories 665.2 calories, Carbohydrate 48.4 g, Cholesterol 90 mg, Fat 29.3 g, Fiber 16.1 g, Protein 56.5 g, SaturatedFat 10.7 g, Sodium 1191.1 mg, Sugar 12.1 g

CREAMY SALSA DIP AND/OR TACO SALAD DRESSING



Creamy Salsa Dip And/Or Taco Salad Dressing image

I'm posting this for everyone who has asked me for this recipe. Everytime I make taco salad I also make this dressing. And this is our favorite dip for tortilla chips. If you use hot jarred or homemade salsa add more sour cream to taste. This dip is also a great base for other Tex-Mex flavors...add shredded cheddar, sliced olives, sliced jalapenos, chopped cilantro and a squeeze of lime. Ole!

Provided by Penny Stettinius

Categories     Salad Dressings

Time 3m

Yield 1 1/2 cups, 2 serving(s)

Number Of Ingredients 2

1 cup salsa
1/2 cup sour cream

Steps:

  • Mix well in a serving bowl.
  • Refrigerate or serve right away.

SUPER EASY TACO SALAD DRESSING



Super Easy Taco Salad Dressing image

Make and share this Super Easy Taco Salad Dressing recipe from Food.com.

Provided by Andtototoo

Categories     Salad Dressings

Time 4m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup ranch dressing
1/2 cup salsa
1 tablespoon fresh minced cilantro (optional)
salt, if needed
ground black pepper, if needed

Steps:

  • In a mixing bowl put the ranch dressing.
  • Add 1/4 cup salsa and stir. Add 1 Tble. of salsa at a time until you have the desired kick to your dressing. Add as much or as little as you wish.
  • Stir in the minced cilantro. This is optional but I love it myself.
  • Check for salt and pepper.
  • Serve with taco salad. I especially like this dressing on a chicken taco salad.

Nutrition Facts : Calories 299.1, Fat 30.9, SaturatedFat 4.8, Cholesterol 19.8, Sodium 850.6, Carbohydrate 6, Fiber 0.9, Sugar 2.5, Protein 1.1

BEEF TACO SALAD WITH CHUNKY TOMATO DRESSING



Beef Taco Salad with Chunky Tomato Dressing image

There's nothing dainty about this salad. With mounds of chili-spiced beef and sharp cheddar cheese over a bed of crisp greens, all doused with a chunky tomato lime dressing and topped with a shards of corn chips, it has high-impact flavor and heartiness to satisfy even the biggest appetites.

Provided by Ellie Krieger

Categories     main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 14

3/4 pound lean ground beef (90 percent lean or higher)
2 cloves garlic, minced
1 (15.5-ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1/4 teaspoon cayenne pepper, plus more to taste
1/3 cup water
4 medium tomatoes, diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 hearts romaine lettuce, chopped
1/2 cup grated Cheddar
2 ounces baked corn tortilla chips (about 32 chips)

Steps:

  • To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
  • To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
  • Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.
  • Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)
  • Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg
  • Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
  • Good source of: Riboflavin, Vitamin K, Manganese

TACO SALAD WITH TOMATILLO SALSA DRESSING



Taco Salad with Tomatillo Salsa Dressing image

A taco salad with tons of vegetables for flavor and crunch, and lean ground beef for delicious flavor and protein. My daughter normally doesn't care for any type of salsa, but the tomatillo dressing appealed to her. Top with sour cream and chiles, if desired.

Provided by Bellwether Nesingwary

Categories     Salad     Taco Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 15

1 pound lean ground beef
salt and ground black pepper to taste
½ head iceberg lettuce, shredded
6 leaves green leaf lettuce, chopped
12 small cherry tomatoes, halved
1 (6 ounce) can medium olives, drained and halved
¼ large cucumber, cubed
3 radishes, thinly sliced
2 scallions, thinly sliced
½ cup tomatillo salsa
2 tablespoons fresh lime juice
2 tablespoons olive oil
salt and ground black pepper to taste
½ (10 ounce) bag tortilla chips, warmed
1 cup shredded Cheddar cheese

Steps:

  • Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Drain and discard grease.
  • Meanwhile, combine iceberg and green leaf lettuces in a large bowl. Toss in cherry tomatoes, olives, cucumber, radishes, and scallions.
  • Combine tomatillo salsa, lime juice, olive oil, salt, and pepper in a small bowl; whisk until blended. Pour dressing over salad, and toss to combine. Serve salad over warm chips with Cheddar cheese and ground beef.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 17.8 g, Cholesterol 50.3 mg, Fat 21.5 g, Fiber 3 g, Protein 15.7 g, SaturatedFat 7 g, Sodium 529.6 mg, Sugar 1.9 g

TACO SALAD DRESSING



Taco Salad Dressing image

Number Of Ingredients 5

1/2 cup ketchup
1 cup oil
3/4 cup sugar
1/4 cup vinegar
1 tablespoon hot pepper sauce

Steps:

  • Whisk ingredients together cover and refrigerate until serving. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use fresh ingredients: Fresh lime juice, cilantro, and tomatoes will give your dressing the best flavor.
  • Taste as you go: Adjust the seasonings to your liking. Add more lime juice or chili powder if you want it more tangy or spicy.
  • Make it ahead: The dressing can be made up to 2 days in advance. Just store it in the refrigerator in an airtight container.
  • Use it as a marinade: The dressing can also be used to marinate chicken or steak before grilling or roasting.
  • Get creative: Try adding other ingredients to the dressing, such as chopped avocado, corn, or black beans.

Conclusion:

This taco salad dressing is easy to make and packed with flavor. It's the perfect way to add a zesty touch to your favorite Mexican dishes. Whether you're using it as a dressing for a taco salad, a marinade for grilled chicken, or a dipping sauce for chips, this dressing is sure to be a hit. So next time you're looking for a flavorful and versatile dressing, give this taco salad dressing a try. You won't be disappointed.

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