Taco Salad with Tortilla Whiskers
Submitted by happyzhangbo
Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minThis is taco salad dressed up and lightened up. Instead of a deep-fried shell, you bake your own tortilla ‘whiskers,' thin strips of corn tortilla tossed with chili powder and crisped in the oven, so you get the crunch without the fryer.
The steak is the part that surprises people. A quick sear over high heat keeps thin strips of tender beef browned outside and pink within, then a splash of vinegar mixed with cumin and a whisper of cinnamon hits the hot pan and glazes the meat in seconds. That cinnamon is the unexpected note that makes the flavor read distinctly Mexican.
From there it’s a composed salad, not a tossed one: shredded romaine mounded in the center, ringed with the crisp tortilla whiskers, then layered with black beans, cheese and steak. Guacamole, sour cream, green onions and salsa finish it.
Building it in layers means every plate gets a bit of everything, and the tortilla strips stay crunchy until the last forkful.
Pro Tips
- Slice the steak across the grain so the strips stay tender, not chewy.
- Sear the beef in a screaming-hot pan and don’t crowd it, or it steams instead of browning.
- Add the vinegar mixture only at the end; it should glaze and evaporate in about a minute.
- Bake the tortilla strips just to crisp; they scorch fast at high heat, so stir and watch.
Variations
- Swap the steak for grilled chicken, ground beef or seasoned shrimp.
- Add diced avocado, cherry tomatoes or corn.
- Use pinto beans or a chipotle salsa for smoky heat.
Ingredients
Directions
Stack tortillas and cut into ⅛- to ¼ inch-wide strips.
In a 12- by 17-inch baking pan, mix strips with 1 tablespoon olive oil, ¾ teaspoon salt, and chili powder.
Bake tortilla strips in a 425° regular or convection oven, stirring occasionally, until crisp, 5 to 8 minutes.
Pour out of pan and let cool.
Meanwhile, cut steak across the grain into ¼ inch-thick slices.
Stack a few slices at a time and cut into strips about ¼ inch wide and 3 to 4 inches long.
In a small bowl, mix vinegar, cumin, and cinnamon.
Place a 10- to 12-inch nonstick frying pan over high heat.
When hot, add remaining ½ tablespoon oil and quickly swirl to coat bottom.
Add beef at once and stir just until browned on the surface and still pink in the center (cut to test), about 1 minute.
Add vinegar mixture and stir just until liquid is evaporated, about 1 minute.
Mound lettuce in the center of a large, shallow bowl.
Surround with tortilla whiskers.
Layer beans, cheese, then steak evenly over lettuce.
Top with guacamole and sour cream and sprinkle with green onions.
Gently spoon salad onto plates; serve with salsa.
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