Bake and cool tortilla bowls according to package directions; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Looking for a taco salad that comes together in just 15 minutes? With the help of Hy-Vee fajita Short Cuts and Hy-Vee rotisserie chicken, you'll spend less time prepping in the kitchen.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 bake & fill crisp flour tortilla bowls | ||
| ⅓ c. packed cilantro , chopped | ||
| ½ c. Hy-Vee light sour cream | ||
| ¼ c. Gustare Vita olive oil | ||
| 2 tbsp. fresh lime juice | ||
| 3 canned chipotle peppers in adobo sauce | ||
| 1 tbsp. Full Circle Market light-colored agave nectar | ||
| 2 tsp. Hy-Vee 25% less sodium taco seasoning mix | ||
| 1 (10.-oz) pkg. shredded red cabbage | ||
| 1 (9-oz.) pkg. Hy-Vee chopped hearts of romaine | ||
| 2 c. Hy-Vee rotisserie chicken, shredded | ||
| 2 c. Hy-Vee Short Cuts fajita veggies | ||
| 1 c. canned black beans in chili sauce, drained well | ||
| 1 c. Hy-Vee Short Cuts pineapple, chopped | ||
| ¾ c. Hy-Vee finely shredded taco cheese | ||
| 1 c. Hy-Vee Santa Fe-style tortilla strips |
Things To Grab
- Blender
Directions
For dressing, combine cilantro, sour cream, olive oil, lime juice, chipotle papers, agave nectar, and taco seasoning in a blender. Cover and blend until smooth; set aside.
Toss cabbage and romaine with half of the dressing; divide among taco bowls. Toss chicken with remaining dressing. Top greens with chicken, fajita vegetables, beans, pineapple, cheese, and tortilla strips.
Nutrition facts
Servings
520 Calories per serving
1 taco bowl each
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 70mg
- Sodium: 650mg
- Total Carbohydrates: 46g
- Protein: 25g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 15%