Crispy Mexican Taco Salads

A Crispy Fried tortilla bowl filled with shredded lettuce, zesty salsa and char-grilled chicken breast or Award Winning Chili, topped with cheddar cheese, sliced black olives and a dollop of fresh sour cream.
Ingredients:Mexican taco slad bowl fried tortilla salad

  • 1 ea 10 inch Flour Tortilla
  • 3 oz Shredded iceberg lettuce
  • 3 oz Salsa Sauce
  • 6 oz Fresh Chicken Breast
  • 1 oz Shredded Cheddar Cheese
  • 1 oz Sour Cream
  • 1 oz Sliced Black Olives

Preparation:

  • Using a taco bowl basket, deep fry a 10 inch flour tortilla until golden brown.
  • Char grill a fresh boneless chicken breast & julienne slice.
  • Fill crispy taco salad bowl about ¾ with shredded iceberg lettuce.
  • Add salsa and grilled chicken.
  • Top with Shredded Cheddar Cheese, Sour Cream and sliced black olives.

Serving Suggestions:

  • Add a cup of chili for a quick and easy dinner special.
  • Perfect Cinco de Mayo Special.
  • Top with buffalo Chicken tenders, Bleu cheese crumbles and serve with celery sticks.
  • Substitute fried fish for a Friday treat

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