Pork Taco Salad
Transform your taco night with this vibrant and flavor-packed Pork Taco Salad, an irresistibly fresh twist on classic Tex-Mex favorites. Juicy, seasoned ground pork is the star of the show, perfectly seasoned with zesty taco spices and paired with crisp romaine lettuce, sweet roasted corn, juicy cherry tomatoes, creamy avocado, and crunchy tortilla chips for a perfect mix of textures. Topped with a tangy lime-infused sour cream dressing and optional fresh cilantro, this salad is both hearty and refreshing, making it a satisfying meal for lunch or dinner. Ready in just 30 minutes, this quick and easy recipe is a crowd-pleaser that’s perfect for busy weeknights or casual gatherings. Bring bold flavors to your table with this delicious Pork Taco Salad!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 lb Ground pork
- 1 tbsp Olive oil
- 2 tbsp Taco seasoning
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Corn kernels (cooked or canned, drained)
- 1 cup Shredded cheddar cheese
- 1 cup Tortilla chips
- 1 whole Avocado
- 0.5 cup Sour cream
- 1 tbsp Lime juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Cilantro (optional, chopped)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the ground pork and cook, breaking it up with a spatula, until browned and fully cooked, about 7-8 minutes.
Stir in the taco seasoning and a splash of water. Cook for an additional 2-3 minutes, then remove from heat and set aside.
While the pork is cooking, wash and chop the romaine lettuce and halve the cherry tomatoes.
If using fresh corn, cook it according to your preference. If using canned corn, drain it completely.
In a large serving bowl, combine the romaine lettuce, cherry tomatoes, corn, shredded cheddar cheese, and tortilla chips.
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado and add it to the salad.
In a small bowl, mix the sour cream, lime juice, salt, and black pepper to create the dressing.
Add the cooked pork to the salad bowl and toss gently to combine all the ingredients.
Drizzle the dressing over the salad and toss once more to coat evenly.
If desired, garnish with chopped cilantro for added flavor.
Serve immediately and enjoy your Pork Taco Salad!
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
