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Reimagined Taco Salad

Layered reimagined taco salad with grilled skirt steak, black beans, Mexican rice, avocado, cherry tomatoes, Monterey Jack, queso fresco, roasted jalapeños, lime crema, and crispy tortilla strips.
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This reimagined taco salad layers seasoned black beans, homemade Mexican rice, grilled skirt steak, crisp iceberg lettuce, avocado, roasted jalapeños, queso fresco, Monterey Jack, crispy tortilla strips, and fresh lime crema for a hearty taco salad with crunch in every bite.

Ingredients

Units Scale

For the Grilled Skirt Steak

  • 2 pounds skirt steak
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 4 cloves garlic, finely grated
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

For the Mexican Rice

  • 1 1/2 cups long-grain white rice
  • 1 tablespoon neutral oil (such as Canola Oil)
  • 1/2 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 3/4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin

For the Bean Layer

  • 1 (16-ounce) can black refried beans
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder (or 1 small clove grated)
  • Freshly ground black pepper
  • Kosher salt, to taste
  • 2–4 tablespoons water or chicken stock, if needed

For the Lime Crema

  • 1 cup sour cream
  • Juice of 1/2 lime
  • 1 small garlic clove, grated
  • 1 tablespoon finely minced cilantro
  • 1/2 teaspoon kosher salt

For the Crispy Tortilla Strips

  1. 8 Corn tortillas
  2. Neutral frying oil (Canola Oil or similar)
  3. Kosher salt

For the Salad

  • 1 medium head iceberg lettuce, shredded
  • 1 pint cherry tomatoes, halved
  • 2 ripe avocados, cut into rustic chunks
  • 3–4 medium jalapeños, roasted and sliced into strips
  • 6 ounces Monterey Jack, freshly shredded

Optional for Serving

  • Restaurant-style salsa

Instructions

  1. In a small bowl, whisk together the sour cream, lime juice, garlic, cilantro, and salt until smooth. Cover and refrigerate until ready to use.
  2. Stack two tortillas at a time. Cut into ¼-inch strips, then cut the strips in half. Heat about 1 inch of neutral oil to 350°F in a heavy skillet. Fry the tortilla strips in batches until lightly golden and crisp. Drain on paper towels, season lightly with kosher salt, and set aside to cool.
  3. Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for 1 to 2 minutes until it darkens slightly. Stir in the rice, then add the chicken stock, cumin, and salt. Bring to a boil, reduce to low, cover, and simmer until the rice is tender and the liquid has been absorbed.
  4. While the rice cooks, whisk together the olive oil, lime juice, grated garlic, salt, and pepper. Coat the skirt steak evenly and let marinate for 20 to 30 minutes.
  5. Thinly shred the iceberg lettuce, halve the tomatoes, roast and slice the jalapeños into thin strips, crumble the queso fresco, and shred the Monterey Jack.
  6. Cut the avocados into rustic chunks and gently toss with a squeeze of lime juice and a pinch of kosher salt.
  7. Combine the refried beans, black beans, cumin, garlic powder, black pepper, and a splash of water or chicken stock in a saucepan over medium-low heat. Stir occasionally until heated through. Taste and adjust the seasoning with salt if needed.
  8. Prepare your grill for direct cooking over very high heat. Grill the skirt steak for 2 to 4 minutes per side, depending on thickness, until nicely charred and cooked to your preferred doneness. Rest for 5 minutes, then slice with the grain into manageable strips, then cut across the grain into bite-sized pieces.
  9. Divide the seasoned beans among four shallow bowls. Top with the Mexican rice, grilled skirt steak, shredded lettuce, tomatoes, avocado, and Monterey Jack. Drizzle with the lime crema, then finish with the queso fresco, roasted jalapeños, and crispy tortilla strips.
  10. Serve immediately with restaurant-style salsa on the side, if desired.

Find it online: https://foodienoise.com/reimagined-taco-salad/