Ultimate Taco Salad

Name: Ultimate Taco Salad
Prep time: 25 min
Total time: 9 h 20 min
Yield: 6 servings
Ingredients: 1/4 cup soy sauce or tamari; 1/4 cup fresh orange juice; 2 tablespoons fresh lime juice; 1/4 cup chopped fresh cilantro; 2 cloves garlic, minced; 1 tablespoon brown sugar; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 1/2 pounds skirt steak; 1/3 cup canola oil; 1/4 cup fresh lime juice; 1/4 cup chopped fresh cilantro; 1/4 avocado, pitted, peeled, and chopped; 1 teaspoon chili powder; 1 teaspoon sugar; 1/4 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 (15-ounce) can pinto beans, drained and rinsed; 1/2 bag tortilla chips; 1/2 head iceberg lettuce or 1 romaine heart, shredded; 1 large ripe tomato, diced; 1 ripe avocado, pitted, peeled, and diced; 1 cup grated cheddar or Monterey jack; 1/4 cup sliced pitted black olives, drained; 1/3 cup sour cream

Mexican Avocados Pinto Beans Lettuce Easy

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6 servings Easy

Total: 55 mins, plus at least 8 hrs marinating time Active: 25 mins

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Ingredients (28)

For the steak:

1/4 cup soy sauce or tamari
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 pounds skirt steak

For the dressing:

1/3 cup canola oil
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/4 avocado, pitted, peeled, and chopped
1 teaspoon chili powder
1 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To assemble:

1 (15-ounce) can pinto beans, drained and rinsed
1/2 bag tortilla chips
1/2 head iceberg lettuce or 1 romaine heart, shredded
1 large ripe tomato, diced
1 ripe avocado, pitted, peeled, and diced
1 cup grated cheddar or Monterey jack
1/4 cup sliced pitted black olives, drained
1/3 cup sour cream

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Nutritional Information

Calories730
Fat48.63g
Saturated fat13.55g
Trans fat0.84g
Carbs41.83g
Fiber8.99g
Sugar6.07g
Protein35.41g
Cholesterol97.11mg
Sodium1136.29mg
Nutritional Analysis per serving (6 servings) Powered by

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Skirt steak marinated in soy sauce, orange and lime juices, garlic, cilantro, and spices before grilling is the star of this ultimate taco salad recipe. There’s avocado both in the dressing, and tossed with the salad.

by Kim Laidlaw

Instructions

1To make the marinade, combine all of the ingredients in a bowl and whisk together until combined. Put the skirt steak in a large zipper-lock plastic bag and add the marinade. Seal and shake the bag to make sure the meat is well coated. Place in a baking dish and refrigerate for 8 hours or up to overnight, turning the bag a few times.
2To make the dressing, combine all the ingredients in a blender and blend until smooth and well combined. Add 1 tablespoon water to thin if the mixture is too thick. Refrigerate until ready to use.
3Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. (Alternatively, heat a stovetop cast-iron grill pan and oil the grill.) Place the skirt steak over the heat. Cover the grill and cook, turning the steak occasionally, until nicely seared and cooked to medium-rare (about 115–120°F). Transfer the steak to a cutting board, tent with foil, and let it rest for 10 minutes. Thinly slice the steak against the grain.
4To assemble the salad, toss the steak and beans together in a bowl with 2 tablespoons of the dressing. Arrange a layer of tortilla chips on a serving platter. Top with the meat and beans, then the lettuce, tomatoes, and avocado, in that order. Drizzle with some of the dressing. Sprinkle with the cheese and olives. Dollop the sour cream over the top and garnish with cilantro. Serve with more dressing on the side.