Spicy Taco Salad


Four 6-inch corn tortillas, preferably white, cut into 1/4-inch thick strips

4 tablespoons vegetable oil

2 1/2 teaspoons taco seasoning

Kosher salt

2 tablespoons chopped pickled jalapenos, plus 3 tablespoons brine

Two 15-ounce cans black or pinto beans (or a mix), rinsed and drained

One 14-ounce bag coleslaw mix

2 cups loosely packed and roughly chopped fresh cilantro

1 cup shredded Cheddar

2 medium tomatoes, chopped

1/2 small red onion, finely chopped

1/3 cup sour cream (optional)


  1. Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
  2. Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeƱos, brine and 1/2 teaspoon salt.
  3. Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.

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