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Taco Salad with Chipotle Lime Ranch

Alexa Shields

A healthier alternative to a taco, this recipe includes a tangy Chipotle Lime Ranch and our THINcredibles cut and fried into strips. Ground beef, black beans, avocado and olives are just a few of the delicious ingredients atop crisp romaine lettuce and cabbage. Next Tuesday, skip the taco and try making Alexa’s irresistible taco salad that’s full of color and bursting with flavor!




  • ½ cup Fresh Cilantro
  • Juice & Zest of 1 Lime
  • 1 Chipotle Chile in Adobo Sauce
  • 1/3 cup Mayonnaise
  • ½ cup Sour Cream
  • Salt & Pepper to Taste
  • ½ tsp. Paprika
  • ½ tsp. Onion Powder
  • ½ tsp. Garlic Powder
  • ¼ cup Water
  • ¼ cup Olive Oil


  • Organic THINcredibles Corn Tortillas
  • 3 Hearts of Romaine
  • 1 cup Shredded Red Cabbage
  • 1 lb. Ground Beef or Turkey
  • 1 Small White Onion, Diced
  • 4 tbsp. Taco Seasoning
  • 1 cup Water
  • Black Beans, Drained and Rinsed
  • 2 Avocados, Diced
  • 1 cup Grape Tomatoes, Halved
  • 6 oz. Sliced Black Olives
  • 4-6 Red Radishes, Cut into Matchsticks
  • 1 Small Orange or Yellow Bell Pepper Cut into Thin ¼” Strips
  • 1-2 cups Shredded Mexican Blend Cheese
  • Canola Oil
  • Garnish with Sliced Green Onion, Chopped Cilantro and Lime Wedges


Add all ingredients to a blender and blend until all ingredients are well combined and the dressing is a smooth consistency. If necessary, add more water a tablespoon at a time until preferred consistency is reached. Place in refrigerator to keep cold.

Taco Salad:
Cut Romaine Hearts into ½” strips. Combine with red cabbage in salad spinner. Rinse 3 times with water and spin dry. Place in large salad bowl.

Heat 1 tbsp. canola oil in frying pan on medium high heat. Sauté onion for 2-3 minutes until just tender. Add ground beef or turkey and cook until browned. Add taco seasoning and 1 cup water and mix until combined. Drop heat to low and stir occasionally until all of the water is gone, and a thick sauce coats the taco meat. Set aside and allow to cool.

Cut Organic THINcredibles into ½” strips or squares. In a large sauce pan, heat canola oil to 350 F. Drop THINcredibles into the hot oil in small batches, allowing enough room for them to move about the pan. Cook until golden brown and crisp. With a slotted spoon, remove and place on paper towel to drain excess oil. Lightly salt.

To romaine and cabbage, add black beans, avocados, grape tomatoes, black olives, radishes, bell pepper, cheese and half of the THINcredible strips. Lightly dress the salad and toss to combine and coat all ingredients lightly.

Serve Cold. Garnish with additional THINcredible strips, sliced green onion, cilantro and lime wedges. Also, provide extra dressing on the side for people to add more to their liking.

Serving Suggestion: Check out Mama Carol’s Mi Rancho Kitchen to learn how to make a tortilla bowl and serve your guests their salad out of a bowl – snacking on the bowl is encouraged.

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