Taquito Salad Bowl Recipe

Name: Taquito Salad Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 bowls
Cuisine: Mexican
Ingredients: 8 small corn tortillas; 1 cup shredded cooked chicken; 1/2 cup shredded Monterey Jack cheese; 1/2 cup sour cream; 1/2 cup salsa verde; 1 avocado, diced; 4 cups chopped romaine lettuce; 1/2 cup cherry tomatoes, halved; 1/4 cup chopped fresh cilantro; 2 tablespoons lime juice; 1 tablespoon olive oil; Salt and pepper to taste

Mexican · Main course · 35 min total

Taquito Salad Bowl recipe videos

A crunchy, fresh salad bowl featuring crispy baked taquitos, topped with creamy avocado, tangy salsa, and a zesty lime dressing. Perfect for a quick weeknight dinner.

15
min prep

20
min cook

4
servings

450
kcal/serving

Ingredients

8 small corn tortillas
1 cup shredded cooked chicken
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 cup salsa verde
1 avocado, diced
4 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Place tortillas on a work surface. Spoon a line of chicken and cheese down the center of each tortilla. Roll tightly and place seam-side down on the baking sheet.
Bake taquitos for 15-20 minutes until golden and crispy. Let cool slightly.
In a small bowl, whisk together sour cream, salsa verde, lime juice, olive oil, salt, and pepper to make the dressing.
Divide lettuce among 4 bowls. Top with cherry tomatoes, avocado, cilantro, and taquitos (2 per bowl). Drizzle with dressing and serve.

Tips

For a vegetarian version, substitute chicken with black beans or sautéed mushrooms.
Make taquitos ahead and reheat in the oven at 350°F for 5 minutes.
Add a dollop of guacamole or extra salsa for more flavor.

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