1986 Taco Bell Seafood Salad, Copycat

Prep Time
Cook Time
Ready In

Recipe: #39474

September 05, 2022

"Use taco bell shredded cheese and taco sauce Can use ranch dressing or avocado ranch dressing if you wish"

Original is 1 serving


  • Serving Size: 1 (447.4 g)
  • Calories 1227.9
  • Total Fat - 60.1 g
  • Saturated Fat - 19.1 g
  • Cholesterol - 313.2 mg
  • Sodium - 1742.7 mg
  • Total Carbohydrate - 123.1 g
  • Dietary Fiber - 13.6 g
  • Sugars - 34.2 g
  • Protein - 53.9 g
  • Calcium - 705.3 mg
  • Iron - 35.5 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Put lettuce in fried taco shell

Step 2

Sprinkle on seafood to taste

Step 3

Step 4

Chopped bite sized

Step 5

Add tomato

Step 6

Add cheese

Step 7

Daub sour cream in center dash taco sauce to taste

Step 8

Sprinkle on black olives and green onions


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to buy imitation crab meat and not surimi, as surimi is made from a different type of fish.
  • If you are unable to find deep fried taco shells, you can make your own by deep frying corn tortillas.

  • Instead of imitation crab meat, use 3 ounces of cooked and diced chicken breast. This substitution will provide more protein and a different texture to the salad.
  • Instead of taco sauce, use 1 teaspoon of hot sauce. This substitution will give the salad an extra kick of flavor without overwhelming the other ingredients.

Vegan Taco Salad Replace the cooked shrimp and imitation crab meat with 1/2 cup of cooked black beans and 1/2 cup of cooked corn. Replace the sour cream with vegan sour cream and the cheddar cheese with vegan cheese.

Mexican Street Corn: Sweet and savory Mexican street corn is the perfect side dish to accompany the 1986 Taco Bell Seafood Salad. The creamy and tangy flavors of the corn will complement the salad's fresh ingredients and the crunchy texture will add an extra layer of texture to the meal.

Chile-Lime Rice: Chile-lime rice is a flavorful accompaniment to the 1986 Taco Bell Seafood Salad. The zesty and spicy flavors of the rice will pair nicely with the salad's fresh ingredients, while the light and fluffy texture will provide a nice contrast to the crunchy elements of the salad.


Q: Can I use a different type of cheese?

A: Yes, you can use a different type of cheese such as mozzarella or Monterey Jack.

Q: Can I use different types of vegetables?

A: Yes, you can use different types of vegetables such as bell peppers, mushrooms, onions, and zucchini.

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Fun facts:

Taco Bell was founded in 1962 by Glenn Bell, a former U.S. Marine. The first restaurant was located in Downey, California and was called Taco-Tia.

In 1986, Taco Bell introduced the Seafood Salad to the menu, which was a popular item for years. It was eventually discontinued in the 90s, but this copycat recipe allows you to enjoy the classic dish at home.