Thursday, September 22, 2011

Taco Salad with Honey, Chipotle Vinaigrette

Taco Salad

Now I'm now the type of guy who orders a salad when I go out to eat at a restaurant but every now and again it's nice to kind of mix it up. This is kind of the best of both words. You get the spicy taco meat mixture, the crispy chips and the fresh, cold lettuce. It's simply too good for words. Then you combine it with a honey and chipotle vinaigrette, you are in for one killer salad. I really hope you like it because I know me and the wife certainly do. If you have any questions or suggestions please let me know.

Kitchen Notes
- You can use whatever recipe for taco meat you'd like, my recipe can be found here.
- If you want to use simple tortilla chips instead of my deep fried tortillas, that's fine as well.
- Customize however you wish, cheese and tomatoes would be great on this as well.
- Makes 4 large dinner salads.

- 1/2 cup red wine vinegar
- 1/3 cup honey
- 2 teaspoons dijon mustard
- 1 teaspoon ground chipotle powder
- 1 teaspoon fresh lime juice
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon mexican oregano
- 1/2 cup extra virgin olive oil
- 10 white corn tortillas, chopped into strips
- peanut oil for frying
- 4 heads romaine lettuce, rinsed and chopped
- 1 red onion, sliced thin
- 2 ears of corn, kernels removed
- 1 can black beans, drained and rinsed
- 1 bunch cilantro, washed and roughly chopped
- 1 & 1/3 pound ground taco meat, my recipe can be found here

The Process
1. Combine the vinegar, honey, mustard, chipotle powder, lime juice, pepper, salt, paprika, garlic powder, onion powder and oregano and mix well using a whisk. Then slowly stir in the olive oil using the whisk until it all comes together. Place in the fridge for at least an hour to overnight.
2. In a large pot heat the peanut oil over medium high heat. Fry the tortilla strips in batches until they turn golden brown. Remove from the oil, place in a large bowl then season with salt and green tabasco (optional).
3. While frying the tortillas, cook the taco meat to your preference. Remove from heat and let cool slightly.
4. In 4 large bowls, divide the lettuce, onion, corn, beans, cilantro, taco meat and crispy tortilla strips amongst them. Make sure the vinaigrette is mixed well, then add to each of the salads.
5. Enjoy!


  1. I need to stop reading your blog when I'm hungry. I'm pretty sure my phone warranty doesn't cover drool. I'm going to have to make this.

  2. Do you prefer the chipotle powder to the canned chipotles? I forgot about this blog, so happy you are still doing it!