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
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
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
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
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
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
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
Provided by á-5080
Number Of Ingredients 15
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
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
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
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
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
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
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
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
Steps:
- Mix well in a serving bowl.
- Refrigerate or serve right away.
SUPER EASY TACO SALAD DRESSING
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
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
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
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
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
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
Number Of Ingredients 5
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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