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Pork Canita Taco Salad

Pork Carnita Taco Salad w/Honey Lime Vinaigrette (serves 4)

Honey Lime Vinaigrette dressing:

1/3 cup Olive oil

1 teaspoon Honey

¼ teaspoon salt

¼ teaspoon dried oregano

1/8 teaspoon black pepper

1 clove garlic, minced

1/3 cup lime juice

2 tablespoons apple cider vinegar 

For Taco Salad:

Romaine lettuce, chopped

1 15 oz. can black beans, rinsed and drained

2 cups grape tomatoes

1 12 oz. bag frozen corn, thawed

1 avocado, peeled, pitted and diced

1 lime, quartered

½ cup fresh cilantro

1 ½ cups shredded cheddar cheese

Corn chips, optional

2 cups shredded pork Carnita meat (available at Cremer’s) 

For dressing: Combine oil, honey, salt, oregano, pepper, garlic, lime juice and apple cider vinegar in a glass jar and whisk until fully combined.  Set aside.  

This recipe makes 4 servings, so portion out equal amounts of the lettuce, tomatoes, corn, black beans, avocado, cheese and pork onto 8 plates or bowls and garnish with lime quarters, cilantro, corn chips and honey-lime vinaigrette. 

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