Loaded Taco Salad Bowl with Lime Crema

Preparation 00:00 Cook Time 00:00 Serves 2 well size salads     adjust servings


Baked Shells and Quick Roasted Garlic and Tomatoes

  • 1 or 2 small 6 inch taco shell, sliced into 3/4
  • 1 cup halved cherry tomatoes
  • 3 cloves garlic, skins still on
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic powder
  • Pinch sea salt
  • 6 cups mixed greens
  • 1/2 avocado
  • 1/4 cup shredded cheddar cheese (or vegan cheese shreds)
  • 1/2 cup black beans
  • 1/4 cup corn
  • 3 tablespoons diced jalapeños, de-seeded

Lime crema

  • The three garlic cloves (from the first step)
  • 1/4 cup greek yogurt (or vegan yogurt)
  • Sea salt and pepper
  • 1 tablespoon water
  • Juice of half a lime


Preheat oven to 350 F degrees. Line a cookie sheet with parchment paper or a silicone mat. Rub the taco shells and tomatoes with the olive oil and garlic powder (I split it ¼ teaspoon for the strips, ¾ for the tomatoes). Sprinkle the salt over everything.
Bake for 13 minutes (check to ensure they don’t burn). If you'd like, you can leave the tomatoes and garlic in for an extra 10 to 15 minutes (totally optional, adds even more flavour). Remove from oven and remove skins from garlic (you'll need the garlic for the sauce)

Assemble the rest of the salad as you desire, also topping with the tortilla/taco chips and the roasted tomatoes.
For the lime crema, add the garlic to a small bowl and mash with the back of a spoon until essentially pureed. Add in the rest of the ingredients and mixed together throughly until blended. Taste test before pouring it on the salad for your own adjustments of salt and pepper. Pour over salad, mix in and enjoy!


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