Taco salad is one of those dishes that seems like it should always be gluten-free — it’s just lettuce, seasoned beef, veggies, cheese, maybe some dressing. But if you’ve ever ordered one at a restaurant, you know the catch: the tortilla strips.
Sometimes they’re made with flour tortillas. Other times, they’re corn tortillas, but fried in a shared fryer with breaded foods. The server usually comes back with, “We can make it gluten-free, but we’ll have to leave off the tortilla strips.” And suddenly the whole salad feels like it’s missing the best part.
That’s what makes this gluten-free taco salad so exciting! You get the crunch of golden, salty tortilla strips and flavorful taco meat made with simple gluten-free spices. Frying the strips might sound intimidating, but it’s surprisingly easy and makes all the difference.
Why You’ll Love this Recipe
Searching for more gluten-free beef recipes? spinach feta egg muffins / gluten-free breakfast casserole / gluten-free mini quiches
Ingredients
TIP
For the best texture, cut vegetables into larger chunks—carrots, celery, and potatoes can break down too much and become mushy if cut too small.
Searching for more gluten-free dinner recipes? spinach feta egg muffins / gluten-free breakfast casserole / gluten-free mini quiches
Ingredient Notes
- Ground beef: An 85/15 or 90/10 blend gives you the best flavor without being overly greasy. Drain off any excess fat after browning.
- Taco seasoning spices: Many packaged mixes contain gluten, so this recipe uses a simple blend of chili powder, cumin, garlic, salt, pepper, and red pepper flakes. Same flavor, but completely gluten-free and no added filler. Plus, it’s way more cost effective this way, too!
- Corn tortillas: Make sure to use 100% corn tortillas (most are naturally gluten-free). Frying them yourself gives you those crispy strips you usually miss out on at restaurants.
- Romaine lettuce: Three small heads shred down to about 8–9 cups, giving the salad that crisp, restaurant-style crunch.
- Corn: Fresh corn off the cob is sweet and juicy (plus I like how I can cut it off into little sheets), but frozen or canned works too when you’re short on time.
- Cheese: Shredded cheddar or a Mexican blend both work well. Pre-shredded is fine — just double-check labels for gluten-free.
- Dressing ingredients: The sour cream and mayo base makes it creamy, while lime juice and cilantro keep it bright and fresh. Thin with a splash of water until it’s drizzly.
How to Make Gluten-Free Taco Salad
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Definitely. Ground turkey, chicken, or even a meatless crumble will work here. Just make sure to adjust the seasoning and cooking time as needed.
You can bake them! Toss the tortilla strips with a light drizzle of oil and a pinch of salt, then bake at 375°F for 8–10 minutes, stirring once, until golden and crisp.
Expert Tips
Storage instructions
Store each component separately — lettuce, toppings, beef, dressing, and tortilla strips — and assemble right before eating. This keeps everything crunchy and fresh.
Ground beef: Store cooled taco meat in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave until warmed through.
Tortilla strips: Keep them in an airtight container at room temperature for up to 3 days. To crisp them back up, pop them in a 350°F oven for a few minutes.
Dressing: Store in a sealed jar or container in the refrigerator for up to 4 days. Give it a stir before serving.
Veggies + lettuce: Store washed and chopped lettuce in a container lined with paper towels in the refrigerator to absorb moisture. Avocado is best cut right before serving, but the other veggies will keep for about 2 days.
Assembled salad: This is best enjoyed right away. Once dressed, the lettuce will wilt and the tortilla strips will lose their crunch.
Serving suggestions
- DIY taco salad bar: Set out bowls of toppings — lettuce, tomatoes, corn, cheese, avocado, cilantro, lime wedges, tortilla strips, and dressing — and let everyone build their own salad. It’s an easy, interactive option for family dinners or casual get-togethers.
- Pair with chips + salsa: Serve alongside tortilla chips and fresh salsa or my 4-ingredient guacamole for a full “taco night” spread.
- Make it a meal prep bowl: Portion into containers with the beef, toppings, and tortilla strips packed separately. Add dressing just before eating for a quick weekday lunch.
- Double the dressing: This cilantro-lime dressing also works as a dip for raw veggies or drizzled over grilled chicken — so consider making extra!
More gluten-free meals to try
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Gluten-Free Taco Salad
Ingredients
For the Cilantro Lime Dressing:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 1/8 teaspoon kosher salt
- 1-2 tablespoons water - to thin if needed
For the Fried Tortilla Strips:
- 4 ct. 4-inch corn tortillas - cut into 1/4-inch strips
- 2 cups neutral oil - enough to reach 1/2 inch up the sides of a cast iron skillet
- 1/2 teaspoon kosher salt
For the Ground Beef:
- 1 1/4 lbs ground beef - 85/15 or 90/10 blend preferred
- 1/2 cup water
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4-1/2 teaspoon red pepper flakes - to taste
For the Taco Salad:
- 8 cups shredded romaine lettuce - about 3 small heads of romaine
- 1 cup cherry tomatoes - halved or quartered
- 1 cup fresh corn kernels - from about 2 ears
- 1 avocado - diced
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 2 tablespoons Fresh cilantro - chopped, for garnish
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the dressing:
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, cilantro, and salt until smooth.
- Thin with 1–2 tablespoons of water until it reaches your desired consistency. Refrigerate until ready to use.
Make the tortilla strips:
- Slice the tortillas into 1/4-inch wide strips, about 2 inches in length.
- Heat about 1/2 inch of oil in a cast iron skillet to 350°F. Test with a tortilla strip — it should sizzle immediately.
- Working in batches, fry strips for about 1 minute per side, until golden and crisp.
- Carefully transfer with tongs or a spider spatula to a paper towel-lined plate and immediately sprinkle with kosher salt while hot. Set aside.
Cook the beef:
- Heat a large skillet over medium heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 8–10 minutes. Drain excess fat if necessary.
- Stir in water, chili powder, cumin, garlic powder, salt, pepper, and red pepper flakes.
- Cook for 2–3 minutes, until the liquid has absorbed and the meat is coated in spices. Remove from heat.
Assemble the salad:
- In a large serving bowl, layer the shredded romaine lettuce, cherry tomatoes, corn, avocado, and cheese.
- Top with the seasoned ground beef, crispy tortilla strips, and fresh cilantro.
- Drizzle with the creamy cilantro lime dressing.
Notes
- Gluten-Free Safety: Always check ingredient labels to ensure they’re gluten-free, since ingredient lists and manufacturing practices can change over time.
- Beef: An 85/15 or 90/10 blend works best for flavor. Be sure to drain off extra fat after browning.
- Make-Ahead Tip: The beef and dressing can be prepared a day in advance and stored in the fridge. You may want to reheat the beef slightly so it’s not super cold. Assemble the salad just before serving so it stays fresh and crunchy.
Nutrition
