Our favorite taco salad is piled high with the best toppings and finished with one of three delicious dressings—cilantro lime, chili mango, or salsa ranch—to make every bite crunchy, bright, and satisfying.
Getting ready for taco Tuesday over here!
I make a taco salad that I genuinely think is the best: crisp romaine tossed with cilantro, seasoned taco meat (ground turkey, beef, or chicken), juicy tomatoes, corn, scallions, crunchy tortilla strips, pickled onions for tang, and creamy avocado or guacamole. The real star, though, is the dressing—you can pick from three favorites depending on whether you want bright, creamy, or sweet-spicy.
Choose from:
- Cilantro lime — a vibrant, herb-forward vinaigrette that’s bright and refreshing.
- Salsa ranch — a creamy ranch base blended with salsa for that familiar restaurant-style flavor; it also makes an excellent dip for chips and veggies.
- Chili mango — sweet mango with lime and a touch of chili-lime seasoning for sweet, spicy, creamy balance.
Each dressing changes the salad’s personality: cilantro lime feels light and herbal, salsa ranch adds creamy tang and a little zest, and chili mango brings a fruity, slightly spicy note. I often make these dressings in a small blender for a silky, emulsified finish.
This isn’t reinventing the taco salad, but I do think it’s a standout version. I sometimes even prefer the salad to the taco itself because the combination of crisp lettuce, seasoned meat, sweet corn, pickled onions, and creamy avocado is so satisfying.
The point of our favorite taco salad?
It’s super satisfying—crunchy, filling, and packed with the flavors you love from a taco. The dressing you choose is what makes it feel different every time.
My cilantro lime dressing is essentially a vinaigrette: lime juice, a touch of honey, fresh cilantro, garlic, olive oil, and a pinch of red pepper flakes for a little warmth. It’s bright, fresh, and stores well in the fridge for a few days.
The salsa ranch starts with a Greek yogurt or sour cream base plus mayonnaise, milk, fresh herbs (chives, dill, parsley), lemon juice, and seasonings. Blend until smooth, then stir in your favorite salsa. It’s great as a salad dressing and a dip for chips, veggies, and more.
The chili mango dressing combines fresh mango, chili-lime seasoning like Tajín, lime juice, olive oil, and salt and pepper. It’s creamy, tangy, and slightly spicy—delicious on this salad or as a sauce for grilled veggies or chicken.
I use a small blender to puree the dressings so they’re silky and well emulsified. It’s quick, easy to clean, and makes the dressings smooth every time.
And that’s how you make our favorite taco salad!
Our Favorite Taco Salad
Our Favorite Taco Salad with 3 Dressings
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Ingredients
- ground turkey or beef
- chopped romaine lettuce, tossed with cilantro
- chopped cherry tomatoes
- corn
- sliced green onions
- tortilla chips or strips
- pickled onions
- avocado or guacamole
cilantro lime dressing
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons honey
- ¼ cup fresh cilantro
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- pinch crushed red pepper flakes
- ⅓ cup extra virgin olive oil
chili mango dressing
- ½ cup fresh mango chunks
- 1 teaspoon chili lime seasoning like tajin
- 2 limes, juiced
- ⅓ to ½ cup olive oil
- kosher salt and pepper
salsa ranch
- ½ cup plain greek yogurt or sour cream
- ¼ cup mayonnaise
- ¼ cup milk
- 2 tablespoons fresh chives or ½ tablespoon dried chives
- 1 tablespoon fresh dill or 1 teaspoon dried dill weed
- ½ tablespoon fresh parsley or ½ teaspoon dried parsley
- 1 teaspoon fresh lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ cup your favorite salsa
Instructions
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To assemble the salad, toss the chopped romaine with fresh cilantro and a generous pinch of salt and pepper. Top with seasoned taco meat, cherry tomatoes, corn, sliced green onions, pickled onions, tortilla chips or strips, and avocado or guacamole. Drizzle with the dressing of your choice and serve.
cilantro lime dressing
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In a blender or food processor, combine lime juice, honey, minced garlic, fresh cilantro, salt, pepper, crushed red pepper flakes, and extra virgin olive oil. Blend until mostly smooth; a few cilantro bits are fine. Store leftovers in a sealed container in the fridge for several days.
chili mango dressing
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Blend fresh mango chunks, chili-lime seasoning, lime juice, olive oil, and a pinch of salt and pepper until smooth. Adjust oil for desired consistency. Store in a sealed container in the fridge for a few days.
salsa ranch
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Combine Greek yogurt or sour cream, mayonnaise, milk, fresh chives, dill, parsley, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper in a blender or bowl. Puree or whisk until combined, then stir in your favorite salsa. Store in the fridge in a sealed container for up to a week.
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Extra chips please!