Taco salad is crazy delicous! Perhaps not so healthy, but definitely delicous. I made this for our 4th of July barbecue. It’s not the kind of salad I would eat everyday lest I become confined to my house, but  it’s certainly nice for a treat. It went down a storm at the BBQ, so I thought I would share the recipe with you. This is the full fat, calorie ridden version, but you could make it much healthier by using less chips and cutting out the cheese and sour cream


2 chicken breasts

5 drops of Tabasco (or as much as you need)

1 tablespoon of Worcestershire sauce

1 tablespoon of Mexican seasoning

1/2 a red pepper

1/2 a yellow pepper

1/2 an onion

1/2 an avocado

1/2 a can of kidney beans(use black beans if you can)

15 cherry tomatoes

100g of grated cheese

1 large handful of leetuce

1/2 a bag of tortilla chips

A bunch of Cilantro (고수)


200ml of sour cream (about 1 cup)

1-2 tablespoons of lazy lime or lemon juice

2 tablespoons of finely chopped cilantro

A pinch of salt

A pinch of pepper

A pinch of cumin


This salad is pretty easy to put together, it’s just about chopping everything. To make the chicken, marinate in the Tabasco, Mexican seasoning and Worcestershire sauce for about 30 minutes. Then cook in the oven or fry in a pan until the chicken is completely cooked then leave to cool, before cutting into slices.

Wash and shred your lettuce. Finely chop the onion and cilantro. Cut the red and yellow peppers into pieces. Slice the avocado. Rinse your beans if using canned, and crush the tortilla chips.

To make the dressing, finely chop the cilantro and combine with the sour cream, lime juice and spices.

Once everything is prepared put all the ingredients in a large bowl, toss together and top with the dressing. If you are anything like me you will end up making a double batch of this, just because it’s so good. In fact I’m having it again for dinner tonight. Feliz Viernes!




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