Inspired by videolunchmexican
Taco Salad Bowls with Lime Crema
Taco Salad Bowls with Lime Crema is a Mexican-inspired lunch from Natashas Kitchen. Ready in 30–35 minutes.
May 26, 2023
Taco Salad Bowls with Lime Crema is a Mexican-inspired lunch from Natashas Kitchen. Ready in 30–35 minutes.
10 min
Prep time
25 min
Cook time
35 min
Total time
4 tortilla salad bowls
Yield
Ingredients
10 ingredientsAdjust servings
Ingredients update with servings
- 1 lb lean ground beef (90/10)
- 3 Tbsp Taco Seasoning (or 1 packet*, plus 1/2 cup water)
- 1 iceberg lettuce (medium head, chopped)
- 1 avocado (peeled, pitted and sliced)
- 1 cup diced tomatoes (or Pico de Gallo)
- 1/2 cup Mexican cheese blend (or to taste)
- 1/2 cup tortilla strips or chips
- 1/2 cup sour cream (or Taco Salad Dressing*)
- 1/4 cup cilantro
- toppings, as desired: (lime wedges, jalapenos, guacamole, salsa, olives)
Method
11 steps- Heat a large non-stick skillet over medium heat and add about 2 tablespoons of light olive oil.
- Add tortillas and fry for 30 to 45 seconds per side until golden brown spots appear and they puff up.
- Transfer tortillas immediately over an oven-safe bowl and shape them to fit the bowl size, then place on a baking sheet.
- Add more oil to the skillet and cook remaining tortilla shells the same way.
- Bake the shaped tortilla shells in a preheated oven at 350°F (175°C) for 12 to 14 minutes until crispy and golden brown.
- Remove from oven and transfer to a wire rack to cool.
- In a large skillet, cook ground beef over medium heat until browned and no pink remains.
- Drain excess fat, add taco seasoning and water, and cook for 3-5 minutes until most of the liquid evaporates.
- In a bowl, mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha (if using) to make lime crema. Mix well and set aside.
- Fill the tortilla bowls with chopped lettuce, seasoned ground beef, diced tomatoes, cheese, cilantro, and optional tortilla strips.
- Serve with lime wedges and lime crema on the side.
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