The typical taco salad is full of fatty ingredients, like cheese, sour cream and fried tortilla chips. This one uses strips of baked tortilla, and substitutes spinach and arugula for iceberg lettuce; a light sprinkle of cotija—a traditional hard Mexican cheese—completes the dish; if you can’t find cotija, feta is a good swap. Or make a super-simple cilantro-lime vinaigrette for a lighter, fresh and zesty flavor.
4 corn tortillas
1 Tbs. olive oil
4 cups baby spinach leaves
4 cups baby arugula leaves
1/2 cup sliced black olives
1/2 cup jicama cubes
1 small red onion, thinly sliced crosswise
1 large ear sweet corn, shucked (or 1 cup thawed frozen corn)
4 oz. cotija cheese
1/2 cup raw pumpkin seeds (pepitas)
1 large garlic clove, minced
3 Tbs. apple cider vinegar or lime juice
3 Tbs. olive oil
2 tsp. honey
1 tsp. dried dill
1/2 tsp. black pepper
Preheat oven to 375 degrees. Stack tortillas on top of each other on a cutting board, brushing each tortilla with olive oil before stacking. Cut crosswise into thin (1/4 to 1/2 inch) strips. Arrange on a parchment-lined baking sheet, sprinkle with garlic salt, and bake for 10 minutes, until crispy and golden. Remove from oven and let cool.
While tortilla strips are baking, combine spinach, arugula, olives, jicama, onion and corn in a large bowl. Combine pepitas, garlic, vinegar, oil, honey, dill and black pepper in a blender. Puree until smooth, adding up to 2 tablespoons of water as needed to thin to desired consistency..
To serve, drizzle just enough dressing over salad to lightly coat. Toss to mix. Divide between individual plates, arrange tortilla strips in a crosshatch pattern on top of salad, and serve.