There’s something undeniably satisfying about a loaded taco salad—especially when it’s built to hit every craving in one bowl: crisp, creamy, zesty, and hearty. This taco salad with quinoa and lime crema brings a modern, wholesome spin to a nostalgic classic. Think of it as your new go-to when you’re craving mexican food recipes but want something a little lighter, protein-packed, and easy to toss together for a weeknight meal. With fluffy quinoa replacing part of the usual meat base, a bright lime crema that doubles as a taco salad dressing recipe, and all your favorite taco fixings, this might just be your best taco salad recipe yet.
Zesty Taco Salad with Quinoa and Lime Crema
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Tex-Mex
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.
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
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.
Pairings
This taco salad is a whole meal on its own, but if you want to build out your menu, try these pairings:
- Drink: A chilled agua fresca (like watermelon or hibiscus) or a tart margarita complements the zesty lime crema perfectly.
- Side: Pair it with homemade guacamole and a basket of warm tortilla chips, or a side of elote (Mexican street corn).
- Dessert: Finish with something sweet but light, like lime sorbet or cinnamon-dusted churros.
If you're looking for supper ideas that are quick and crowd-pleasing, this dish will hold its own as the main event.
FAQs
1. Can I use chicken instead of ground beef?
Absolutely. Swap in shredded rotisserie chicken or grilled chicken breast for a leaner take. You could also try ground turkey for a lower-fat option.
2. What’s the best cut of beef for taco salad?
Ground beef (85/15) is ideal because it has enough fat for flavor but not so much that it makes the salad greasy. You can also use lean ground beef if you’re watching fat intake.
3. Is this recipe good for meal prep?
Yes! Store the components separately: keep the beef and quinoa in one container, and veggies and chips in another. Add the crema just before serving. This makes for easy, satisfying meal ideas throughout the week.
4. Can I make this for one?
Definitely! Halve the ingredients or assemble just one taco salad for one by setting aside the other components for later in the week. It’s great for solo lunches or dinners.
5. Is this a healthy taco salad?
Compared to classic taco salad recipes, this version is packed with fiber and protein from the quinoa and beans, and it uses a yogurt-based crema instead of heavy dressings. It’s a fresh take on mexican salad recipes that doesn’t feel like a compromise.
