Crunchy Taco Salad Recipe

Crunchy Taco Salad

This Crunchy Taco Salad recipe from Old El Paso™ uses our original Taco Shells and delicious fresh ingredients like rocket, cucumber, coriander and corn to create a delicious Mexican meal for 6 people in just 20 minutes.
  • Total Time 20 Minutes
  • Spice Level Mild
  • Servings 1
  • Ingredients 11


  • 1 Old El Paso™ Original Taco Shells
  • 1 finely sliced small red onion
  • 1 sliced Lebanese cucumber
  • 250 g halved cherry tomatoes
  • 1 roughly chopped avocado
  • 100 g baby rocket
  • 1 cup fresh coriander leaves
  • 2 blanched and charred corn cobs


  • 1/2 cup light sour cream (125ml)
  • 1/2 juice of lemon or lime
  • 1 tablespoon sweet chilli sauce


  • Whisk dressing ingredients together with a fork.
  • Preheat oven to 180°C conventional (160°C fan forced). Remove Tacos from plastic, keep heatproof wedge inside shells to retain shape. Fan Tacos slightly apart on tray and heat in an oven for 5 minutes. Break into large pieces and place on a large platter.
  • Combine onion, cucumber, tomatoes, avocado, rocket and coriander. Cut corn from cob with large knife and toss all ingredients together. Place on top of taco pieces and drizzle with dressing.