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Pork Taco Salad

Serves 4


    Pork Taco Salad

    This taco riff proves that a salad can come together to create a meal substantial enough to satisfy a hungry man. Both the pork and herby dressing can be prepared up to two days in advance. If desired, chicken or steak can stand in for pork. To make it vegetarian, simply omit the meat and bump up the amount of beans.


    Stack it up

    This salad can also be the star of the office break room. To bring it along for your lunch, simply layer your ingredients in wide-mouth jar. Place dressing in bottom of jar and then top with pork, beans, cheese, tomato, avocado, mango, salad greens, onion, and finally tortilla chips. Seal jar shut and keep chilled until ready to eat.


    Pork Taco Salad


    • 1 lb (450 g) organic pork tenderloin, sliced
    • into 1/2 in (1.25 cm) rounds
    • 3 Tbsp (45 mL) grapeseed oil or sunflower oil, divided
    • 8 cups (2 L) salad greens
    • 2 cups (500 mL) canned pinto beans, drained and rinsed
    • 2 cups (500 mL) cherry tomatoes, halved
    • 1 avocado, sliced
    • 1 mango, cubed
    • 1 1/2 cups (350 mL) roughly broken baked tortilla chips
    • 1 cup (250 mL) shredded cheddar cheese
    • 2 green onions, sliced
    • 1/2 cup (125 mL) sour cream
    • 1 tsp (5 mL) lime zest
    • Juice of 1 lime
    • 1 cup (250 mL) loosely packed cilantro leaves
    • 1 jalapeno pepper, seeded and chopped
    • 1 garlic clove, chopped
    • 1/4 tsp (1 mL) salt


    Per serving:

    • calories653
    • protein44g
    • fat33g
      • saturated fat10g
      • trans fat0g
    • carbohydrates45g
      • sugars13g
      • fibre14g
    • sodium518mg



    In skillet over medium, heat 1 Tbsp (15 mL) oil. Add pork slices and cook until no longer pink on the insides, about 3 minutes per side.


    Divide greens, pork, beans, tomatoes, avocado, mango, tortilla chips, and cheese among serving plates. Sprinkle on green onions.


    In blender or food processor, blend together sour cream, remaining 2 Tbsp (30 mL) oil, lime zest, lime juice, cilantro, jalapeno, garlic, and salt. Drizzle dressing over salads.


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    This recipe is part of the Quick, High-Protein Recipes That Will Keep You Full collection.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.