Healthy Taco Salad
A vibrant and nutritious taco salad combining crispy tortilla strips, savory shiitake walnut taco meat, fresh vegetables, and creamy cilantro lime avocado dressing. Perfect for a healthy, gluten-free, vegan meal.
Equipment
- 1 oven preheat to 400°F
- 1 baking sheet lined with parchment paper
- 1 medium skillet
Ingredients
- 2 corn tortillas sliced into strips
- Extra-virgin olive oil for drizzling and cooking
- 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 avocado dressing creamy variation
- Sea salt
- Lime wedges for serving
- 1 tablespoon extra-virgin olive oil
- 8 ounces shiitake mushrooms stemmed and diced
- 1 cup crushed walnuts
- 1 tablespoon tamari
- 1 teaspoon chili powder or taco seasoning
- ½ teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the tortilla strips with a small amount of olive oil and a pinch of sea salt.
- Spread the tortilla strips evenly on the baking sheet and bake for 10 to 14 minutes until crispy.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat.
- Add diced shiitake mushrooms and cook, stirring occasionally, until browned and softened, about 3 to 4 minutes.
- Stir in crushed walnuts and toast lightly for 1 to 2 minutes.
- Add tamari and chili powder or taco seasoning, stirring to combine.
- Add balsamic vinegar, stir again, then remove from heat and season with salt and pepper to taste.
- Assemble the salad by layering romaine lettuce, red cabbage, black beans, taco meat, radishes, tomatoes, avocado, and jalapeno slices if using.
- Add generous dollops of cilantro lime avocado dressing, drizzle olive oil, and sprinkle with sea salt.
- Serve with lime wedges and extra dressing on the side.
Notes
- Prepare components ahead and store separately for quick assembly.
- Adjust jalapeno slices based on spice preference.
- Store leftovers in an airtight container; best consumed within 2 days.