I can’t even remember how long I’ve been meaning to post a salad like this. YEARS. It’s been years.
My absolute favorite salad EVER is the vegetarian yucatan salad from Dos Coyotes (it’s a small chain here in the Sacramento area.) And I’ve been wanting to make a version at home for SO LONG.
But the problem is that it has SO MANY COMPONENTS. I don’t want to overwhelm you guys! Plus, you know that I like to keep my recipes pretty quick and simple for the most part. If I’m doing some kind of elaborate recipe, it’s a greathomemade breadordessert. It’s not a salad.
So I finally caved and decided to make a version that relies on a lot of store bought components and is really more about quick assembly. My weeknight loaded taco salad!
Although I warn you, I’m going to do a super similar salad pretty soon for two reasons. FIRST, if you do make something a little more time consuming just for a salad recipe, it HAS to be for the sweet salsa verde that goes on the restaurant version of my favorite salad. And after many attempts (and more sugar than salsa should have), I finally think I got the recipe down. SECOND, I BOUGHTTHIS AMAZING CORNFOR THIS RECIPE AND FORGOT TO ACTUALLY USE IT!!!
I seriously almost said forget it, I have to remake this salad and post something else today.
Except this salad is pretty much the maximum amount of effort I’m willing to put into a salad on a weeknight. I’m certain that’s why I forgot the corn. So I guess I’ll call the next one my “weekend” loaded taco salad. Not kidding…
Here’s my weeknight loaded taco salad that is still low maintenance enough you can make it on a weeknight.
- 1 can black beans
- 1 T taco seasoning
- 1/2 white onion
- 1/2 bunch cilantro
- juice of 1 lime
- pinch of salt
- 2 small flour tortillas
- 2 T avocado oil, divided
- 2 pieces fish (we actually did 1 tilapia loin for me and 1 chicken breast for Preston)
- your favorite mixed herb seasoning (taco seasoning would work well again)
- 4 baby bell peppers
- salsas of your choice
- mixed greens of your choice
- Spray a small nonstick skillet with cooking spray. Rinse and drain the beans and add them to the skillet with the taco seasoning. Mash them lightly, heat them up, and set aside.
- Chop the onion and mix with chopped cilantro, the lime juice, and a small pinch of salt.
- Heat a tablespoon of avocado oil (any high-heat vegetable oil works) in a nonstick skillet over medium-low heat. Slice the tortillas into small strips and lightly fry them, just until golden brown. Remove them from the heat and place on a paper towel. Sprinkle with a little bit of salt as soon as you remove them. Set those aside too.
- Slice the baby bell peppers and set those aside.
- In a large nonstick skillet, heat the second tablespoon of avocado oil. Season the fish with whatever herb seasoning you're using. I used Spike seasoning and it was great. Taco seasoning would also work really well. Cook until flaky and break the fish apart.
- Then you just need to assemble your salad. Layer greens, all the toppings, and hefty amounts of salsas as dressing.