Toasted Tortilla Salad

Toasted Tortilla Salad Recipe from Mexico with Red Bell Pepper and Poblano Chile

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 8 minutes | Servings: 4

Introduction

This Toasted Tortilla Salad is a delicious and crunchy dish that is perfect for a light and refreshing meal. The combination of crispy tortilla strips, fresh vegetables, and zesty dressing makes for a flavorful and satisfying salad.

History

The Toasted Tortilla Salad is a modern twist on traditional Mexican cuisine. The use of toasted tortilla strips adds a unique texture and flavor to the salad, while the fresh vegetables and tangy dressing provide a refreshing and healthy twist.

Ingredients

4 corn tortillas
1 red bell pepper, seeded
1 poblano chile pepper, seeded (or bell pepper for a milder salad)
5 green onions, trimmed
2 carrots, shredded
0.33 cup white vinegar
2 tbsp fresh lime juice (about 0.5 a lime)
0.5 cup cilantro leaves, coarsely chopped
1 tsp chili powder
0.5 tsp salt, to taste
1 tbsp olive oil
2 cup salad greens

How to prepare

Preheat the oven to 400°F (204°C).
Slice the tortillas into very thin strips (0.13 inch or less).
Place the sliced tortillas on a baking sheet and toast them until they become very crispy, which should take about 8 minutes.
Slice the red pepper, poblano pepper, and green onion into very thin pieces.
Grate the carrots.
In a mixing bowl, combine the vegetables with vinegar, lime juice, cilantro, chili powder, and salt. Toss everything together to mix well.
Just before serving, toss in the toasted tortilla strips.

Variations

Add grilled chicken or shrimp for a protein boost.
Swap out the vegetables for your favorites, such as corn, black beans, or avocado.
Top the salad with crumbled queso fresco or cotija cheese for added flavor.

Cooking Tips & Tricks

Make sure to slice the tortillas very thin to ensure they become crispy when toasted.

- Toast the tortilla strips in the oven until they are golden brown and crunchy.

- Toss the vegetables with the dressing just before serving to keep them crisp and fresh.

Serving Suggestions

Serve the Toasted Tortilla Salad as a light lunch or dinner, or as a side dish to accompany your favorite Mexican meal.

Cooking Techniques

Toasting the tortilla strips in the oven ensures they are crispy and crunchy, adding a delicious texture to the salad.

Ingredient Substitutions

Use corn tortillas instead of flour tortillas for a gluten-free option.

- Substitute lemon juice for lime juice if desired.

Make Ahead Tips

You can prepare the vegetables and dressing ahead of time, but wait to add the toasted tortilla strips until just before serving to keep them crispy.

Presentation Ideas

Serve the Toasted Tortilla Salad in a large bowl or on individual plates, garnished with extra cilantro leaves and a lime wedge.

Pairing Recommendations

This salad pairs well with grilled meats, such as steak or chicken, and a side of Mexican rice or beans.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The tortilla strips may lose their crispiness, so you may want to toast them again before serving.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 5g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

This salad is rich in vitamin C, vitamin A, and potassium.

Alergens

This recipe contains gluten from the tortillas.

Summary

This Toasted Tortilla Salad is a healthy and nutritious dish that is low in calories and high in vitamins and minerals.

Summary

This Toasted Tortilla Salad is a flavorful and crunchy dish that is perfect for a light and refreshing meal. With a zesty dressing and a mix of fresh vegetables, it's a healthy and satisfying option for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a warm summer day, and I had been invited to a friend's house for a potluck dinner. As I walked into her kitchen, the delicious aroma of toasted tortillas filled the air. My friend, Maria, was busy assembling a beautiful salad with crispy tortilla strips on top. I had never seen anything like it before.

Maria must have noticed my fascination because she smiled and offered me a taste. One bite, and I was hooked. The crunch of the tortillas, the freshness of the vegetables, and the tangy dressing all came together in perfect harmony. I knew I had to learn how to make this dish for myself.

I asked Maria for the recipe, and she graciously shared it with me. She explained that it was a family recipe passed down from her grandmother, who had learned it from a friend many years ago. I was touched by the thought of generations of women sharing this delicious dish with their loved ones.

I went home that night with the recipe in hand, determined to recreate the salad for my own family. I gathered all the ingredients – tortillas, lettuce, tomatoes, onions, avocado, and a few other fresh vegetables – and got to work.

The first step was to toast the tortillas. I cut them into strips and placed them in a hot skillet, letting them cook until they were golden brown and crispy. The smell of the toasting tortillas brought back memories of that summer evening at Maria's house.

Next, I chopped up the vegetables and tossed them together in a big bowl. I added some black beans and corn for extra flavor and texture. Finally, I mixed up a simple dressing of lime juice, olive oil, and a few spices to drizzle over the top.

As I assembled the salad, I couldn't help but think of the women who had come before me, passing down this recipe through the generations. I felt a connection to them, a sense of gratitude for their wisdom and their love of good food.

When I served the salad to my family that night, they were blown away. They couldn't believe I had made something so delicious and fresh. My husband even declared it the best salad he had ever eaten.

From that day on, toasted tortilla salad became a staple in our household. I made it for special occasions, for weeknight dinners, and for potlucks with friends. Each time I made it, I felt a sense of pride and connection to the women who had shared this recipe with me.

Years passed, and my children grew up eating toasted tortilla salad. They started to ask me for the recipe, just as I had asked Maria all those years ago. I gladly shared it with them, knowing that they would carry on the tradition of making this delicious dish for their own families.

Now, as I stand in my kitchen preparing toasted tortilla salad for another potluck dinner, I can't help but smile. The recipe may have come from a friend many years ago, but it has become a cherished part of my own family's culinary history.

I am grateful for the women who came before me, for their love of cooking and sharing good food with their loved ones. And I am grateful for the simple pleasure of a delicious salad, made with love and passed down through the generations.