Tacos hold a special place in my heart (somewhere wedged between my love for french fries and cheese).
Pork, fish, chicken or steak — pile it in a taco shell with a combo of crisp veggies, rich cheese, buttery guacamole and a dollop of sour cream and watch me swoon!
Now, for as much as I like a traditional taco, I equally enjoy their salad deconstructions — especially when they come in those large, crispy tortilla bowls. I mean, who doesn’t love an edible bowl of fried goodness to deliver their meal?!
With that said, I wasn’t about to venture into making large, fried tortillas bowls (this time around); so instead, I made some tortilla strips, my favorite cilantro vinaigrette and enjoyed a delicious grilled chicken taco salad!
I had some extra tortillas in my fridge back from when I made fish tacos for the July 4th holiday and thought frying up some strips would be a perfect topper for the salad in lieu of a crispy, fried tortilla bowl.
Really easy and tasty when homemade, but feel free to buy some at the store to save some time!
The most “intense” part of this recipe is just marinating the chicken. You could easily just salt, pepper and grill some up, but I really wanted to go after the punch of flavor that I so often enjoy in chicken tacos.
A quick marinade in some olive oil, garlic and lime juice did just the trick!
This is a great salad for the summer season!
Flavor packed grilled chicken, buttery avocado, bright veggies — like the cherry tomatoes that pleasantly pop when you take a bite — crispy, salty tortilla strips with the refreshingly tasty cilantro vinaigrette and an indulgent dollop of sour cream…literally the components of a taco deconstructed into a scrumptious salad.
Grilled chicken taco salad recipe here.
What are your favorite types of tacos, or deconstructed dishes?