FUEGO WAVY

Taco Salad

Avocado chipotle dressing, roasted corn, and spiced ground beef play beautifully together for a light, delicious soccer watch party delight. But Fuego rolled and wavy Takis® elevate this salad with a spicy crunch!

INGREDIENTS

For the Fuego Wavy Taco Salad:

4 c. Green lettuce, shredded, prepared

1/2 c. Ground beef, taco seasoned, cooked

2 Tbsp. Corn kernels, roasted

2 Tbsp. Black beans, drained, prepared

1 1/2 Tbsp. Pico de Gallo salsa, prepared

1 Tbsp. Black olives, sliced, prepared

1/4 c. Cheddar cheese, shredded

2 Tbsp. Mexican crema, prepared

2 Tbsp. Avocado Chipotle Dressing

1/4 c. Avocados From Mexico, diced medium

8 ea. Takis® Fuego Wavey chips, prepared

For the Pico de Gallo:

4 oz. Roma tomatoes, diced small

2 oz. Yellow onion, diced small

1 oz. Jalapeño peppers, minced

0.5 oz. Olive oil

1 oz. Lime juice

0.3 oz. Garlic, minced

0.1 oz. Kosher salt

0.01 oz. White pepper, ground

0.5 oz. Cilantro, fresh, chopped fine

For the Avocado Chipotle Dressing:

1 ea. Avocados From Mexico, fresh, stage 4, mashed

1 c. Lime Mayonesa, heavy, prepared

1/2 c. Lime juice, fresh

1 Tbsp. Honey, prepared

1 1/2 c. Avocado oil, prepared

4 ea. Adobo Chipotle peppers, prepared

1 tsp. Garlic, fresh, minced

1/4 tsp. Kosher salt

1/4 c. Water, room-temp

INSTRUCTIONS

For the Avocado Chipotle Dressing:

1.

Place all ingredients into a blender.

2.

Blend until well combined.

3.

Remove sauce from blender and place sauce into a clean container.

4.

Place plastic wrap on top of sauce.

5.

Press down plastic wrap firmly to remove any air bubbles to prevent oxidization.

6.

Cover, label, and date, then store as per HACCP.

7.

Serve as needed.

For the Pico de Gallo:

1.

In a mixing bowl place diced tomatoes, onion, and jalapeños.

2.

In a separate small mixing bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.

3.

Pour mixture over pico mixture, add cilantro, then gently toss mixture to evenly coat.

4.

Place in container with lid.

5.

Refrigerate until needed for up to 24 hours.

For the Fuego Wavy Taco Salad:

1.

Place lettuce into a serving bowl.

2.

Place taco meat, corn, black beans, Pico de Gallo, and olives on top of lettuce.

3.

Sprinkle with cheddar cheese.

4.

Drizzle the crema and avocado chipotle dressing over the entire bowl.

5.

Add diced avocado and Takis® around the entire bowl.

6.

Serve as needed.

Buy Avocados and Takis®

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