Description
This Healthy Taco Salad is a vibrant plant-based meal featuring crisp vegetables, creamy avocado, crunchy homemade tortilla strips, and savory walnut shiitake taco meat. It's fresh, satisfying, and perfect for lunch or dinner.
Ingredients
2 corn tortillas, sliced into strips
Extra-virgin olive oil
1 medium head romaine lettuce, chopped
1 cup shredded red cabbage
1/2 cup cooked black beans, drained and rinsed
2 red radishes, thinly sliced
1/2 cup cherry tomatoes or pico de gallo
1 avocado, sliced
Jalapeño slices (optional)
Cilantro lime dressing
Lime wedges
Sea salt
1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stemmed and diced
1 cup crushed walnuts
1 tablespoon tamari
1 teaspoon chili powder
1/2 teaspoon balsamic vinegar
Freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the tortilla strips with olive oil and a pinch of sea salt. Spread evenly on the baking sheet and bake for 10–14 minutes until golden and crispy.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat.
- Add the diced shiitake mushrooms and cook for 3–4 minutes until softened and lightly browned.
- Stir in the crushed walnuts and cook for 1–2 minutes until lightly toasted.
- Add the tamari, chili powder, and balsamic vinegar. Stir well and season with sea salt and black pepper to taste.
- Arrange the romaine lettuce, red cabbage, black beans, radishes, tomatoes, avocado, and optional jalapeño slices in a large serving bowl.
- Spoon the shiitake taco meat over the salad and top with the crispy tortilla strips.
- Drizzle with cilantro lime dressing and serve with fresh lime wedges.
Notes
Substitute pinto beans for black beans if desired.
Add grilled corn kernels for extra sweetness and texture.
For more heat, add extra jalapeños or a pinch of cayenne pepper.
Mixed greens can be used instead of romaine lettuce.
Store salad components separately for up to 3 days and add tortilla strips just before serving.
The walnut shiitake taco meat can be refrigerated for up to 4 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Bake and Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 561 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 5 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
