This popped up in my NYT Cooking newsletter today. I like the sound of the salad (minus the tortilla chips — meh) and the jalapeño ranch dressing 
I mostly make oil and vinegar and add herbs. I’d add cilantro, some lime juice and chili powder to my oil and vinegar for a taco salad.
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Guacamole.
A simple vinaigrette certainly works. I am also a fan of Herdez guacamole salsa, cut with a little rice vinegar. Lastly, I make a thin mixture of red salsa, sour cream, and rice vinegar. A mixture of only red salsa and sour cream is terrific with tamales.
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The following dressing posted by @MidwesternerTT looks great.
That Wildfire dressing would be awesome on a taco salad.
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The first time I had a ‘taco salad’ decades ago, everything was tossed together with bottled 1,000 Island dressing. The next time I had a ‘taco salad’, it was in a huge flour tortilla shell and there was no dressing, just globs of guac, sour cream and a sauce cup of salsa on the side. I don’t know, they both had their pros and cons.
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Bring on the ranch dressing and salsa (served separately and on the side, of course…).
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Usually, I just use salsa and sour cream to taste, but here’s a thought:
For the cilantro pesto, I swap out the cashews for pecans. I also use the whole serrano (your heat tolerance my vary; you do you.). Parmesan or Pecorino can sub for the cotija if you don’t have it.
((And, sigh, sure. Parsley or a variety of other herbs (consider scallion and fresh oregano, marjoram, or basil) can sub for cilantro.))
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