Healthy Taco Salad
25 minServes 3
A vibrant plant-based salad with crispy romaine, shiitake-walnut taco meat, fresh vegetables, avocado, and cilantro-lime dressing.
| prepPreheat oven to 400°F / 200°C | |||||
| prepLine a baking sheet with parchment paper | |||||
| 2 corn tortillas, sliced into strips | Toss tortilla strips with oil & salt, bake 400°F / 200°C, 10–14 min | Serve with lime wedges & extra dressing | |||
| Extra-virgin olive oil, for drizzling (for tortilla strips) | |||||
| 1 tablespoon extra-virgin olive oil (for taco meat) | Heat oil, sauté mushrooms 3–4 min until browned | Stir in walnuts, toast 1–2 min | Add tamari, chili powder & balsamic vinegar, stir | Season taco meat with salt & pepper to taste | |
| 225 g shiitake mushrooms, stemmed and diced | |||||
| 115 g crushed walnuts | |||||
| 1 tablespoon tamari | |||||
| 1 teaspoon chili powder or taco seasoning | |||||
| ½ teaspoon balsamic vinegar | |||||
| 1 medium head romaine lettuce, chopped | Layer salad toppings & taco meat, drizzle dressing, oil & salt | ||||
| 75 g shredded red cabbage | |||||
| 90 g cooked black beans, drained and rinsed | |||||
| 2 red radishes, thinly sliced | |||||
| 85 g sliced cherry tomatoes and/or pico de gallo | |||||
| 1 avocado, sliced | |||||
| Jalapeño slices (optional) | |||||
| Cilantro Lime Dressing, creamy avocado variation | |||||
| Sea salt | |||||
| Freshly ground black pepper | |||||
| Lime wedges, for serving | |||||
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