Halloween Taco Salads

halloween taco salad with spider tortilla in a white bowl

This Halloween Taco Bowl is a fun and festive way to serve a healthy dinner or party dish! Layers of lettuce, black beans, corn, olives, jalapeños, tomatoes, and avocado are topped with a crispy spiderweb-shaped tortilla. It’s quick to make, naturally gluten-free if you use GF tortillas, and perfect for spooky season entertaining.

Course Salad

Cuisine American

Diet Gluten Free

Keyword halloween, taco salad, tortillas

Prep Time 15

Cook Time 10

Servings

Calories 311kcal

Author Erin Dooner

Ingredients

For the taco salads:

2 cups shredded lettuce
1 cup cooked and seasoned black beans
1 cup cooked corn kernels
1/2 cup sliced black olives
1/4 cup sliced jalapenos adjust to taste
1 cup diced tomatoes
1 ripe avocado diced

For the dressing:

1/2 cup sour cream
2 tablespoons mayonnaise
1-3 teaspoons taco seasoning
1-2 teaspoons lime juice
salt

US Customary - Metric

Instructions

To Make the Spiderweb Tortillas:

Preheat the oven to 350°F (175°C).
Lay a large flour tortilla on a cutting board. Using a sharp knife, carve out a spiderweb pattern from the tortilla.
Transfer the shaped tortilla to a baking sheet lined with parchment paper. Mist the tortilla lightly with cooking spray or brush with olive oil. This is what will crisp it up when baking.
Place the tortilla in the oven and bake for 8-10 minutes, flipping halfway through, or until it turns golden brown is crisp. Monitor closely to avoid over-browning. Once baked, set it aside to cool.

To assemble the salads:

Layer your Halloween taco salad by arranging each ingredient in its own section, with lettuce as the base, then black beans, corn, tomatoes, and avocado.

Just before serving:

Mix together the dressing ingredients (starting off with 1 tsp of taco seasoning and lime juice, and then adding more to taste) in a small bowl. Spoon this over the salads and top with a spiderweb tortilla.

To store:

For the best results, prepare each component separately and assemble the salad just before serving. The spiderweb tortilla can be baked a few hours ahead and left uncovered at room temperature to stay crisp, while chopped veggies can be stored in airtight containers in the fridge for up to a day. Once assembled, enjoy the taco bowl right away for maximum freshness and crunch.

Notes

The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
If you're gluten-free or vegan, make sure to use an appropriate tortilla. For vegan, make sure to use vegan taco dressing.

Nutrition