Mini Butter Lettuce Taco Salad

  • Prep Time:
  • Start to Finish:
  • Servings: 4


2 (6-7”) yellow corn tortillas
1/2 cup canola or other flavorless oil
1 head Green Giant™ Fresh Living Butter Lettuce
1 (15 oz) can black beans, drained
8 oz cooked chicken, shredded or cut into 1/2" dice
1 cup salsa
3 oz queso fresco, crumbled
2 scallions, thinly sliced, white and pale green parts only


  1. Cut tortillas into 1/4 x 1 1/2” strips. In a 10” skillet over high heat, heat oil until a tortilla strip added to the skillet immediately sizzles. Add remaining strips and cook 1 1/2-2 minutes, or until golden and crisp (use a slotted spoon to turn occasionally). Remove to a paper towel-lined plate and generously sprinkle with salt. Set aside to cool.
  2. Remove 4 large outer leaves from butter lettuce head; rinse and pat dry.  Arrange leaves on plates to resemble taco “shells.” Rinse, pat dry and shred remaining lettuce leaves, dividing them among plates. Top lettuce with beans, chicken, salsa, queso fresco, scallions, and tortilla strips, dividing ingredients evenly. Serve immediately.