spring taco salad

it’s got avocado and crunchy tortilla strips … you don’t need me to tell you it’s good
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spring taco salad

see it in action…

spring taco salad



  • 2 limes, divided
  • 1/2 small red onion, thinly sliced
  • kosher salt
  • 1 small clove garlic, minced
  • 1/4 teaspoon ground cumin
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4-6 radishes, trimmed and thinly sliced (about 3/4 cup)
  • 4 ounces sugar snap peas (about 1 cup), trimmed and thinly sliced on the diagonal
  • 1 ripe avocado, diced
  • 1 romaine heart, chopped crosswise into thin strips
  • a few handfuls of tortilla strips (homemade or store-bought)
  • Optional toppings: cotija or feta cheese, toasted pepitas, sliced jalapeños, more cilantro leaves and tender stems


  • Zest 1/2 of 1 lime into a bowl. Juice half the lime into the bowl, add the onion and a pinch of salt, and toss to coat. Set aside to pickle while you prepare the rest of the salad.
  • Juice remaining 1 1/2 limes into a large bowl. Add garlic, cumin, cilantro, olive oil and 1/4 teaspoon salt and whisk to combine. Taste and season with more salt as needed.
  • Add radishes, snap peas, and avocado and toss to combine. Add romaine, tortilla strips, lime-pickled onions, and any additional toppings (I used cotija and toasted pepitas) and toss again. Season with salt to taste and divide into bowls.
  • To make the air-fried tortilla strips: cut two corn tortillas into strips, spritz with oil and sprinkle with salt, then air-fry in a single layer at 325°F, shaking the basket a few times, until browned in spots and mostly crispy, ~8 minutes. Transfer to a wire rack to finish crisping up!
This salad is best eaten right away. You can prep the pickled onions and the dressing in advance (and chop the veggies), then assemble just before serving.



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