Emeril's Taco Salad Recipe

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Emeril's Taco Salad
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Ingredients
22
Count
Nutrition
1019
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended.
  2. Season both sides of the flank steak with the sea salt and pepper.
  3. Place the steak in a large resealable plastic bag and pour the marinade over the steak.
  4. Seal the bag completely and shake several times, to evenly distribute the marinade.
  5. Place in the refrigerator and marinate overnight.
  6. Remove the steak from the refrigerator and bring to room temperature.
  7. Set aside.
  8. Preheat the fryer.
  9. Preheat the grill.
  10. Place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare.
  11. Remove from the grill and allow to rest for a couple of minutes before slicing.
  12. In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic.
  13. Blend on until smooth.
  14. Season with salt and pepper.
  15. With the blender running, slowly drizzle in the oil until the mixture is slightly thick.
  16. Add the buttermilk and continue to blend for 1 minute.
  17. Season with salt and pepper.
  18. Cover and refrigerate for at least 1 hour.
  19. The dressing will keep for up to 2 days in the refrigerator.
  20. Fry the tortilla chips in batches until golden brown.
  21. Remove and drain on paper towels.
  22. Season with salt.
  23. Set aside.
  24. In a large mixing bowl, toss the lettuce with as much dressing as you wish.
  25. Season with salt and pepper.
  26. Toss well.
  27. Cover the bottom of a large rectangle plastic container with a lid with the lettuce.
  28. Slice the steak on a bias into 2 inch slices and place over the lettuce.
  29. Layer the onions, tomatoes, corn and cheese over the steak.
  30. Cover with the lid and refrigerate until ready to use.
  31. The salad can be made one day ahead of time.
  32. When ready to serve, remove the peel and pit of the avocado.
  33. Small dice the avocado and season with salt and pepper.
  34. Add to the salad along with the tortilla chips.
  35. Toss well and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1019.47 Kcal (4268 kJ)
Calories from fat 729.95 Kcal
% Daily Value*
Total Fat 81.11g 125%
Cholesterol 118.28mg 39%
Sodium 338.96mg 14%
Potassium 868.5mg 18%
Total Carbs 47.57g 16%
Sugars 6.08g 24%
Dietary Fiber 9.22g 37%
Protein 33.56g 67%
Vitamin C 24.4mg 41%
Vitamin A 0.4mg 13%
Iron 3.1mg 17%
Calcium 424.6mg 42%
Amount Per 100 g
Calories 215.31 Kcal (901 kJ)
Calories from fat 154.16 Kcal
% Daily Value*
Total Fat 17.13g 125%
Cholesterol 24.98mg 39%
Sodium 71.59mg 14%
Potassium 183.42mg 18%
Total Carbs 10.05g 16%
Sugars 1.28g 24%
Dietary Fiber 1.95g 37%
Protein 7.09g 67%
Vitamin C 5.1mg 41%
Vitamin A 0.1mg 13%
Iron 0.6mg 17%
Calcium 89.7mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.3
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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