This easy taco salad recipe is loaded with color and flavor. Perfectly cooked and seasoned steak partners with sweet, grilled pineapple, grilled avocados, and veggies for a deluxe taco salad!
I’m proud to have partnered with the Ohio Beef Council to bring you this recipe.
An Easy Taco Salad Recipe
Everyone loves taco night. My kids love it because it feels like fast food but without having to leave the house. I love it because tacos are always delicious and are a great way to get in extra veggies. The kids and I differ on how we eat tacos. They love crunchy hard shells and I love anything but! I do love using lettuce leaves for tacos shells (like in this Blackened Citrus Shrimp Tacos Recipe) and I’m fine with soft tortillas for these Salmon Fish Tacos. But most often, I prefer to have an easy taco salad recipe!
About This Easy Taco Salad Recipe
- This recipe starts with a really good steak. I used flat iron steak for this recipe because it was reasonably priced and it is quite flavorful. It can be tough, so you have to be sure to grill it on a hot grill or pan and to generously coat it in seasoning.
- Adding lean beef to your diet is good for you! Research shows that enjoying lean beef as part of a heart-healthy diet can lower cholesterol and reduce heart disease risk.
- . A 3-oz serving of beef provides 25 grams of protein and 10 essential nutrients, wrapped up in one tasty package.
- Both fruit and vegetables make this salad healthy and vibrant! I counteracted the spice from the beef with grilled pineapple and grilled avocado. A little heat causes pineapple to release the sweetest juices; and it becomes so soft and tender, while the avocado becomes extra soft and creamy.
- This salad is topped with a honey lime vinaigrette. But a ranch dressing will work just fine.
- Feel free to add jalapenos, mini peppers, corn, radishes, cucumbers, pinto beans, onions or any other favorite taco filling.
There are 17,000 beef farming families in Ohio, and 98 percent are family farms. Beef cattle can be found in every Ohio county.
The Ohio beef community includes more than just farmers! Small business owners, community leaders, animal caretakers nutritionists and environmentalists are all dedicated to producing safe, wholesome, nutritious beef.
- 1 ½ lb flat iron steak
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Mixed greens
- 2 avocados, grilled
- 3 pineapple spears, grilled
- 1 cup black beans
- 1 cup halved cherry tomatoes
- 1 cup diced orange pepper
- 2 oz queso fresco
- ¼ cup olive oil
- ⅓ cup lemon juice
- 3 tablespoons honey
- 1 tablespoon cilantro
- 2 cloves minced garlic
- Salt to taste
Spray a grill pan or outdoor grill with non-stick spray and bring it to medium-high heat. Combine cumin, paprika, chili powder, garlic powder, onion powder, and salt in a bowl. Generously rub both sides of steak with seasoning mixture. Place steak onto the grill pan. Grill steak for 4 minutes, rotate clockwise and grill another 2 minutes. Flip the steak and repeat grilling pattern. Cook steak to medium or until desired degree of doneness. Remove steak and allow it to rest for 10 minutes. When steak is ready, cut it into thin slices.
Arrange pineapple spears on the same heat source. Grill pineapple 3-4 minutes or until soft, rotating often. Cut pineapple into chunks.
Place two halved avocados, cut side down onto the hot grill pan. Grill avocados for 3-4 minutes or until grill marks appear and avocado is slightly soft. Cut avocado into chunks.
Whisk together the oil, lime juice, honey, cilantro, and garlic. Season with salt.
Arrange greens in a bowl or over a serving platter. Top greens with cut pineapple, black beans, tomatoes, avocados, bell peppers and crumbled cheese over the greens. Add thinly sliced steak. Drizzle dressing over the salad just before serving.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g