Salads | May 1, 2016

Chipotle Taco Salad with Fried Avocado

Happy Cinco de Mayo week!!! It’s the MOST WON-DER-FUL TIIIIIME…….OF THE YEEAAARRRR!!!!!

ranch being poured on the Chipotle Taco Salad with Fried Avocado

I love frying things. People complain that their house smells after frying things, it’s such a hassle, they burn down the house…..all legitimate concerns, I suppose, I just have yet to experience any of the above. These fried avocado tacos got me on the fried avocado train. I also fry veggies, make falafel, peaches, fry all of the things!

Chipotle Taco Salad with Fried Avocado overhead shot. strands of cilantro around the bowl

I just can’t do most pre-packaged, pre-mixed things. Like taco packets. I just can’t. So I do my own, and it’s got a wonderful smokey, rich flavor. Big fans in our house. Do turkey, beef, lentils, whatever.  Brown up your choice in a skillet and add your own seasoning.

ground beef in a skillet with a brown mixing spoon

And this dressing! You’ve probably had a creamy tomatillo cilantro dressing, and this is as good as it gets. Nice and simple. Throw everything into the blendtec and blend.  I like to use the twister jar for thick dressings.

creamy tomatillo cilantro dressing ingredients in blender

Use whatever greens you’d like! I usually like to mix a spring variety mix with some romaine. Different textures do great to support a salad with all sorts of toppings.

lettuce in white bowl with small bowl of ranch on the side

These come out piping hot and then you sprinkle a little kosher salt on them. Oh they’re good.

fried avocado in baking pan

OK I made my own tortilla strips too, but you can make life easy and just crush up some tortilla chips in your hand and blow them into your salad. All Nacho Libre-like.

Chipotle Taco Salad with Fried Avocado close up, ranch drizzler to the side

Celebrate Cindo de Mayo all week, guys! Mucho delicioso amigos!

a fork holding a fried avocado piece, yellow pepper and mini tomato

White Bistro Bowl by Fiesta

5 from 1 vote
Chipotle Taco Salad with Fried Avocado
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

A salad so good, it's loco.

Course: dinner, Salad
Cuisine: Mexican
Keyword: chipotle taco salad, fried avocado
Servings: 4 adults
Calories: 1069 kcal
Author: Stephanie
  • mixed lettuce romaine, spring mix, baby kale are all good
  • 1 c bell peppers chopped
  • 1 can olives
  • 1 lb cherry tomatoes
  • 1 c grated cheddar cheese
  • tortilla chips or make your own strips
Fried Avocados
  • canola oil
  • 2 avocados sliced
  • 1 c flour
  • 2 eggs
  • 1/8 c milk
  • 1 1/2 c panko bread crumbs
  • 1/2 c flour
  • 1 t salt
  • 1 t onion powder
  • 1/2 t garlic powder
  • 1 t baking powder
Taco Meat
  • 1 lb ground turkey
  • 1 1/2 t salt
  • 1 t garlic powder
  • 1 t onion powder
  • 1/2 t chipotle powder
  • 2 t smoked paprika
  • 2 t Mexican oregano
  • 2 t cumin
  • several grinds of fresh black pepper
  • 1/4 c water or broth
Tomatillo Cilantro Dressing
  • 1 jalapeno seeds removed and pepper chopped
  • 2 cloves garlic chopped
  • 3 to matillos paper husks removed and chopped
  • 1/2 bunch cilantro
  • 1 lime's juice
  • 3/4 c buttermilk low-fat or fat-free will change the taste, but it's still good
  • 3/4 c mayonaise low-fat or fat-free will change the taste, but it's still good
  • 1 package ranch dressing mix
  1. Make the tomatillo cilantro dressing by blending everything in a blender. Refrigerate at least 1 hour before serving.
  2. Fill large pot with enough oil so that you have 1 1/2-2 inches and heat over medium heat. Prepare three bowls for frying avocados: in the first, place 1 c flour. In the second, whisk the eggs and milk. In the third, mix panko, flour, salt, onion powder, garlic powder, and baking powder.
  3. Begin taco meat by cooking turkey in large frying pan. Add spices and water. Simmer on low until ready to plate salads, stirring occasionally.
  4. Once oil has reached 375 degrees, or a drop of water immediately begins to sizzle when flicked in, begin to fry avocado. Dredge each avocado slice first in flour, then in egg/milk mixture, and last coat in the seasoned panko crumb mixture. Drop in hot oil, and it should immediately begin to sizzle. If it doesn't, continue to let oil heat. Fry about 4 wedges at a time, being careful to not crowd the pan and drop the oil temperature too much. Flip halfway through. Remove and let rest on baking sheet or plate, immediately sprinkle with salt while avocado is still hot before frying the next batch.
  5. Plate salads with lettuce, taco meat, peppers, tomatoes, olives, cheese, tortilla strips, fried avocado, and dress with dressing.
Nutrition Facts
Chipotle Taco Salad with Fried Avocado
Amount Per Serving (1 cup)
Calories 1069 Calories from Fat 576
% Daily Value*
Total Fat 64g 98%
Saturated Fat 15g 75%
Cholesterol 197mg 66%
Sodium 2326mg 97%
Potassium 1547mg 44%
Total Carbohydrates 76g 25%
Dietary Fiber 11g 44%
Sugars 10g
Protein 50g 100%
Vitamin A 62%
Vitamin C 109.5%
Calcium 43%
Iron 41.7%
* Percent Daily Values are based on a 2000 calorie diet.

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