Bite-Sized Mexican Caesar Bowls
Prep time
Total time
Serves: 24 to 30
For the dressing
  • 2 tablespoons plain yogurt, preferably whole milk
  • 2 tablespoons mayonnaise
  • 4 teaspoons lemon juice
  • 4 teaspoons oil
  • 2 teaspoons minced chipotle in adobo, from a can
  • Dash of chili powder
  • 1 small clove garlic, minced with salt or grated on a Microplane
  • ¼ cup grated cheese like pecorino, parmesan or cojita
  • Salt to taste
For the salad
  • ½ green pepper, very finely minced
  • 10 cherry tomatoes, very finely minced
  • ¼ avocado, very finely minced
  • Half a head of Romaine lettuce, washed, dried, and minced (you'll want about 1½ cups)
  • About 30 white or blue Garden of Eatin' Bowl Tortilla Chips
  • Limes, halved or quartered, for garnish
Make the dressing
  1. In a large mixing bowl, whisk together the yogurt, mayo, lemon juice, oil, chipotle, chili powder, and garlic. Add the cheese. Use a lettuce leaf to taste for salt (you may not need any, since the cheese is salty).
Make the bite-sized taco salad cups
  1. Add the pepper, tomatoes, avocado, and Romaine to the bowl with the dressing. Toss well.
  2. Use two spoons to pile salad into each bowl tortilla chip. Arrange on a platter, and garnish with the limes.
Recipe by Big Girls Small Kitchen at