Looking to jazz up your taco salad? Try this Caribbean Taco Salad recipe topped with homemade mango salsa!
The salad days of summer require that I get more creative with my salad recipes so my family doesn’t tire of them. As the weather warms up here the salad greens growing in my garden will start to become bitter and I will cut back on the number of dinner salads I serve. Until then, I am going to enjoy as many salads as I can!
This Carribean Taco Salad can be made with a variety of different meats. I usually use chicken, but you can also use turkey or beef if you prefer.
I love mango salsa! Mangoes can be expensive, but when they go on sale I buy them by the cart full. Seriously! I pick some mangoes that are already soft to use right away and some firmer ones to enjoy later.
Caribbean Taco Salad Recipe with Mango Salsa
- ½- 1 pound of chicken, cut into bite-size pieces
- 1 3/4 cup black beans (or a 15 ounce can of black beans, drained)
- 4 teaspoons taco seasoning (homemade taco seasoning recipe)
- 1 lime, juiced and zested
- 1 tablespoon water
- 2 mangoes, peeled and chopped into bite size pieces
- 1 red bell pepper (or some other sweet pepper)
- 3 green onions, chopped
- ¼ cup fresh cilantro
- 4 – 6 cups salad greens
- 1⅓ cups crushed corn tortilla chips
- In a skillet, brown chicken pieces.
- Add black beans, taco seasoning mix, lime juice, and water.
- Cook over low heat for 3 – 4 minutes or until heated throughout.
- While heating meat and bean mixture mix the mango, pepper, onion, lime zest, and cilantro together to create a “salsa”.
- Take 4 plates and divide the crushed tortilla chips among the plates, top the chips with salad greens.
- Then spoon the meat and bean mixture on top of the spinach and finally add the mango salsa.
Printable Recipe for Caribbean Taco Salad with Mango Salsa
- ½- 1 pound of chicken, cut into bite-size pieces
- 1 can black beans, drained
- 4 teaspoons taco seasoning (homemade taco seasoning recipe)
- 1 lime, juiced and zested
- 1 Tablespoon water
- 2 mangoes, peeled and chopped into bite size pieces
- 1 red bell pepper(or some other sweet pepper)
- 3 green onions, chopped
- ¼ cup fresh cilantro
- 4 - 6 cups salad greens
- 1⅓ cups crushed corn tortilla chips
- In a skillet, brown chicken pieces.
- Add black beans, taco seasoning mix, lime juice, and water.
- Cook over low heat for 3 - 4 minutes or until heated throughout.
- While heating meat and bean mixture mix the mango, pepper, onion, lime zest, and cilantro together to create a "salsa".
- Take 4 plates and divide the crushed tortilla chips among the plates, top the chips with salad greens.
- Then spoon the meat and bean mixture on top of the spinach and finally add the mango salsa.
Michelle says
this looks yum! I have mango cubes in the freezer to use- thanks for the inspiration!
Brenda says
I've never tried adding mango to a taco salad, sounds good.