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Slow Cooker Carnitas Taco Salad in a white bowl
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4.5 from 2 votes

Carnitas Taco Salad

Carnitas Taco Salad is a Monday-friendly solution to a Saturday-worthy taco craving. Pack the salads with any vegetables you like and finish them with crispy slow cooker carnitas pork and crumbled tortilla chips.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Tex Mex
Keyword: salad recipe, tex mex
Servings: 4 servings
Calories: 695kcal
Author: Jess Smith via Inquiring Chef

Ingredients

  • 8 oz Romaine Lettuce, chopped
  • 4 cups Slow Cooker Crispy Pork (recipe here)
  • 1 Avocado, sliced
  • 1 cup Cherry Tomatoes, chopped
  • 1/4 Red onion, thinly sliced
  • 1 cup Corn, frozen or fresh
  • 4 oz Tortilla Chips

Southwestern Honey Mustard Vinaigrette

  • 2 tsp Dijon Mustard
  • 2 tsp Honey
  • 1/2 tsp Hot sauce (optional)
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Cumin
  • 2 Tbsp Vinegar, red wine
  • 3 Tbsp Olive Oil

Instructions

  • Make vinaigrette.
    Whisk together mustard, honey, hot sauce (if you want a little spice), paprika, cumin and vinegar. Add olive oil, while whisking.
  • Assemble salads by forming a bed of lettuce. Top with avocado, cherry tomatoes, onions and corn (defrost if using frozen). Crumble tortilla chips over top and add dressing. Toss lightly just before serving.

Nutrition

Calories: 695kcal | Carbohydrates: 38g | Protein: 59g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 149mg | Sodium: 291mg | Potassium: 1505mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5357IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 3mg