You won’t find any meat or cheese in this recipe for plant-based healthy taco salad, but don’t worry – you won’t miss them one bit! Crispy tortilla strips, shiitake-walnut taco “meat,” and a creamy cilantro lime dressing make it an irresistible weeknight meal
To make a great taco salad, you need a mix of textures and tastes – something creamy, something zesty, something crunchy, something tangy, and something crisp – all over lots of greens. Here’s what you can use to make this healthy taco salad recipe so filling, fresh, and fun:
- Romaine lettuce, because it wouldn’t be a taco salad without a base of crispy greens!
- Shiitake Walnut Taco “Meat” and Black Beans, for savory, smoky flavor and hearty texture
- Tomatoes and pico de gallo, for a juicy contrast to the crunchy veggies and tortilla strips
- Tortilla strips, for that irresistible toasted corn flavor and crispy texture
- Red cabbage and radishes, for bright pops of color and extra crunch
- Jalapeño, for a little heat
- Sliced avocado & avocado cilantro lime dressing, for a zingy, creamy finish
Ingredients
- 2 corn tortillas, sliced into strips
- Extra-virgin olive oil, for drizzling
- 1 medium head romaine lettuce, chopped
- 1 cup shredded red cabbage
- ½ cup cooked black beans, drained and rinsed
- 2 red radishes, thinly sliced
- ½ cup sliced cherry tomatoes and/or pico de gallo
- 1 avocado, sliced
- Jalapeno slices, optional
- Cilantro Lime Dressing, the creamy avocado variation
- Sea salt
- Lime wedges, for serving
- Shiitake Taco “Meat”
- 1 tablespoon extra-virgin olive oil
- 8 ounces shiitake mushrooms, stemmed and diced
- 1 cup crushed walnuts
- 1 tablespoon tamari
- 1 teaspoon chili powder
- ½ teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.
Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.
