Taco Salad with Cilantro Lime Ranch Recipe – Fresh Tex-Mex Salad with Creamy Homemade Dressing
This Taco Salad with Cilantro Lime Ranch is a bold, refreshing twist on a classic favorite. Crisp romaine lettuce is layered with seasoned ground beef (or black beans), juicy tomatoes, creamy avocado, shredded cheese, and crunchy tortilla strips—all topped with a tangy homemade cilantro lime ranch dressing. It’s quick to assemble, packed with flavor, and perfect for weeknight dinners, meal prep, or potluck gatherings. Naturally gluten-free and easily customizable, this salad brings Tex-Mex flair to your table with every bite.
Equipment
- Skillet
- Mixing bowls
- Blender or food processor
- Cutting board and knife
- Salad tongs or large spoon
Ingredients
For the Salad:
- 1 lb (450g) ground beef, chicken, or turkey
- 1 tbsp taco seasoning
- 6 cups chopped romaine or iceberg lettuce
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or grilled)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup tortilla strips or crushed tortilla chips
For the Cilantro Lime Ranch:
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 garlic clove
- ½ cup fresh cilantro leaves
- Salt and pepper to taste
- Optional: 1–2 tbsp milk to thin
Instructions
- Cook the Protein In a skillet over medium heat, cook ground meat until browned. Drain excess fat. Stir in taco seasoning and a splash of water. Simmer for 2–3 minutes. Set aside to cool slightly.
- Make the Dressing In a blender or food processor, combine mayo, sour cream, lime juice, garlic, cilantro, salt, and pepper. Blend until smooth. Chill for 15 minutes to enhance flavor.
- Assemble the Salad In a large bowl, layer lettuce, beans, corn, tomatoes, avocado, cheese, and tortilla strips. Add the cooled meat.
- Dress and Serve Drizzle with cilantro lime ranch just before serving. Toss gently to combine or serve dressing on the side. Garnish with extra cilantro or lime wedges if desired.
Notes
- For meal prep, store components separately and assemble just before eating
- Add jalapeños or hot sauce for a spicy kick
- Make it vegetarian with black beans, quinoa, or grilled veggies
- Use vegan mayo and yogurt for a dairy-free version
- Dressing keeps in the fridge for up to 5 days in an airtight container
- Great served in taco shells, mason jars, or layered bowls for presentation