Mini Butter Lettuce Taco Salads

By Other
The next time you're craving Mexican food, try this delicious recipe!

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  • Prep Time:

Appetizers, Dips & Salsa

Serves: 4
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Green


2 6-7 inch yellow corn tortillas

1/2 cup canola or other flavorless oil



1 15-ounce can black beans, drained

8 ounces cooked chicken, shredded or cut into 1/2-inch dice

1 cup salsa

3 ounces queso fresco, crumbled (see note)

2 scallions, white and pale green parts only, thinly sliced 


Cut tortillas into 1/4 by 1 1/2-inch strips.

In a 10 inch skillet over high heat, heat oil until tortilla strip added to the skillet immediately sizzles.

Add remaining strips and cook 1 1/2 to 2 minutes, or until golden and crisp (use a slotted spoon to turn occasionally).

Remove to a paper towel-lined plate and generously sprinkle with salt.

Set aside to cool.

Remove 4 large outer leaves from LIVE GOURMET LIVING BUTTER LETTUCE and arrange on plates to resemble taco "shells."

Shred remaining lettuce, dividing it among plates.

Top lettuce with beans, chicken, salsa, queso fresco, scallions, and tortilla strips, dividing ingredients evenly. 

Serve immediately.

Note:  Queso fresco is a fresh, mild Mexican cheese.  If you can't find it at your supermarket, try a Latin market or substitute shredded jack.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Hollandia



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