Zesty Taco Salad with Quinoa and Lime Crema
Equipment
- Large skillet For browning and seasoning the ground beef.
- Medium saucepan To cook the quinoa until light and fluffy.
- Mixing bowls One large bowl for tossing the salad, and a small one for whipping up the lime crema.
- Chef’s knife and cutting board For prepping vegetables and toppings.
- Whisk or Fork To blend the crema.
- Measuring cups and spoons For accurate seasoning.
Ingredients
For the Salad
- 1 lb ground beef 85/15 for flavor and balance
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup quinoa rinsed
- 2 cups water or chicken broth for cooking quinoa
- 4 cups chopped romaine lettuce
- 1 cup grape tomatoes halved
- 1 avocado diced
- ½ cup canned black beans rinsed and drained
- ½ cup corn fresh, frozen, or canned
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup finely chopped red onion
- 1 jalapeño sliced (optional)
- Crushed Doritos or tortilla chips use nacho cheese flavored chips if going for a dorito taco salad recipe twist
- Fresh cilantro for garnish
- Lime wedges for serving
For the Lime Crema
- ½ cup sour cream
- Juice and zest of 1 lime
- 1 tablespoon mayonnaise optional for richness
- 1 teaspoon honey or agave
- Pinch of salt
- 1 clove garlic grated or finely minced
Instructions
Cook the Quinoa
- Start by rinsing the quinoa thoroughly under cold water. In a saucepan, bring 2 cups of water or broth to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let it steam for 5 minutes. Fluff with a fork and set aside.
Prepare the Lime Crema
- While the quinoa cooks, combine the sour cream, lime juice and zest, garlic, honey, and salt in a small bowl. Mix until smooth. Adjust to taste—more lime if you like it tangy, more honey for a hint of sweetness.
Cook the Ground Beef
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, about 6–7 minutes. Drain excess fat if needed. Stir in chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Cook for another 2 minutes to bloom the spices.
Assemble the Salad
- In a large salad bowl, combine the romaine lettuce, cooked quinoa, tomatoes, black beans, corn, red onion, and avocado. Add the spiced beef and sprinkle the shredded cheese over the top.
Add Crunch
- Right before serving, toss in a generous handful of crushed Doritos or tortilla chips. This adds a nostalgic and irresistible crunch—especially if you’re craving that classic taco salad doritos experience.
Top and Serve
- Drizzle the lime crema generously over the salad. Garnish with jalapeños, cilantro, and a fresh squeeze of lime juice. Serve in large taco salad bowls for that Instagram-worthy presentation—or portion into meal-prep containers for convenient lunch recipes throughout the week.