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Pioneer Woman Salad Tacos

Pioneer Woman Salad Tacos - recipe card
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A vibrant fusion of fresh garden salad and crispy taco shells, featuring seasoned black beans, charred corn, creamy avocado-lime dressing, and a zesty cilantro-lime vinaigrette. Each bite balances crunchy, creamy, and tangy elements for a satisfying meatless meal.

Ingredients

Scale
  • 12 taco shells (hard corn or flour tortillas, baked until crispy)
  • 1 tbsp olive oil
  • 1 cup corn kernels (fresh, frozen, or canned, drained)
  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 2 cups romaine lettuce, thinly sliced or chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup shredded red cabbage
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, pitted and sliced
  • 1/2 cup Queso fresco or Cotija cheese, crumbled (optional)
  • For the avocado-lime dressing:
  • 1/2 ripe avocado
  • 1/4 cup plain Greek yogurt (full-fat)
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1/4 cup water (or more to thin)
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 small garlic clove, minced
  • For the cilantro-lime vinaigrette:
  • 2 tbsp fresh lime juice
  • 1/4 cup olive oil
  • 2 tbsp chopped fresh cilantro
  • 1/2 tsp honey or agave nectar
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Instructions

  1. Preheat oven to 375°F / 190°C. Place 12 taco shells upright on a baking sheet and bake for 5-7 minutes until crisp and warm. Alternatively, warm corn tortillas in a dry skillet over medium heat for 30 seconds per side. Keep warm.
  2. In a medium nonstick skillet, heat 1 tbsp olive oil over medium-high heat until shimmering. Add the corn kernels and cook, stirring occasionally, for 4-6 minutes until charred in spots and tender. Transfer to a bowl.
  3. In the same skillet, reduce heat to medium. Add the drained black beans, ground cumin, chili powder, garlic powder, and 1/4 tsp kosher salt. Cook for 2-3 minutes, stirring frequently, until beans are heated through and well coated with spices. Remove from heat and cover to keep warm.
  4. In a large bowl, combine the sliced romaine, cherry tomatoes, red onion, red cabbage, and cilantro. Toss to mix.
  5. For the avocado-lime dressing, place all dressing ingredients (1/2 avocado, Greek yogurt, lime juice, olive oil, water, salt, pepper, and garlic) in a blender or food processor. Blend on high until smooth and creamy, about 30-60 seconds. Add more water, 1 tbsp at a time, if needed to reach a pourable consistency. Refrigerate until ready to use.
  6. For the cilantro-lime vinaigrette, whisk together lime juice, olive oil, cilantro, honey or agave, salt, and pepper in a small bowl. Set aside.
  7. To assemble each taco, place a heaping 1/3 cup of the lettuce mixture into each warm shell.
  8. Top with 2 tbsp of the seasoned black beans and 1-2 tbsp of the charred corn.
  9. Add 2-3 slices of avocado and a sprinkle of crumbled cheese if using.
  10. Drizzle with 1-2 tbsp of the avocado-lime dressing and a squeeze of the cilantro-lime vinaigrette.
  11. Serve immediately while shells are crisp, with extra dressings on the side. Remind diners that these are best eaten by hand, but a fork and knife also work if the shells crack.
  12. For a neat presentation, arrange the filled tacos on a platter and garnish with extra cilantro leaves and lime wedges.

Notes

Store leftover components separately: refrigerate the dressed salad, seasoned beans, charred corn, and dressings in airtight containers for up to 3 days. Do not refrigerate assembled tacos; the shells will become soggy. To reheat beans and corn, warm in a skillet over medium heat for 2-3 minutes. The dressings can be made up to 3 days ahead—stir well before using. You can also freeze the seasoned bean mixture for up to 3 months in a freezer-safe container; thaw overnight in the fridge and reheat on the stovetop.

Nutrition

Keywords: salad tacos, taco salad, vegetarian tacos, black bean tacos, corn tacos, Tex-Mex recipe, meatless dinner, quick dinner, healthy tacos, avocado dressing, lime vinaigrette, pioneer woman style

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-salad-tacos-recipe/