Deconstructed Tacos Salad

Bliss to the palate. Very fragrant this salad will take you straight into summer. And maybe to Mexico with a little imagination.

Deconstructed Tacos Salad

  • Servings: 4
  • Difficulty: Easy
  • Rating: ★★★★★
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  • 3 large size perfectly ripe avocados
  • 2 garlic cloves crushed
  • 2 juicy limes for zest and juice
  • 4 tbsp olive oil
  • 3 corn tortillas
  • 1 tsp cumin seeds
  • 5 scallions
  • 1 small red onion
  • 1 bunch cilantro


  1. Preheat the oven to 350 F
  2. Mix the lime zest with the crushed garlic and 4 tbsp olive oil, season with salt and pepper
  3. Brush a little onto both sides of the tortillas
  4. Slice each tortillas in 8 and place them on a baking sheet lined with parchment paper. Cook for 6 to 8 minutes then turn them over, cook another 6 to 8 minutes until they are crisp and golden on each side. Then set aside
  5. Slice the red onions thinly and squeeze the juice of a lime over them to macerate for 10 minutes.
  6. Meanwhile, dry roast the cumin seeds in a pan and once fragrant remove them from the heat
  7. Add the garlic oil to the macerated onions and stir in the cumin seeds.
  8. Slice or spoon the avocados and combine with the radicchio, toasted tortillas, thinly sliced scallions, red onion mixture and finish with the cilantro leaves
  9. Eat before the tortillas soften

You can make more tortillas and store them in an airtight container for a couple days

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