Healthy Taco Salad
A vibrant and nutritious taco salad featuring crispy tortilla strips, flavorful mushroom “meat,” and fresh vegetables, all topped with a creamy cilantro lime dressing.
Ingredients
Tortilla Chips
- 2 pieces corn tortillas (sliced into strips)
- 1 tbsp extra-virgin olive oil (for drizzling)
Vegetables
- 1 head romaine lettuce (chopped)
- 1 cup shredded red cabbage
- 0.5 cup cooked black beans (drained and rinsed)
- 2 pieces red radishes (thinly sliced)
- 0.5 cup sliced cherry tomatoes and/or pico de gallo
- 1 piece avocado (sliced)
Optional Toppings
- to taste Jalapeno slices (optional)
Dressing
- 1 tbsp cilantro lime dressing (the creamy avocado variation)
- 1 tbsp extra-virgin olive oil
- to taste pinch sea salt
Additional Ingredients
- 1 piece lime wedges (for serving)
- 8 oz shiitake mushrooms (stemmed and diced)
- 1 cup crushed walnuts
- 1 tbsp tamari
- 1 tsp chili powder (or taco seasoning)
- 0.5 tsp balsamic vinegar
- to taste pinch sea salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Toss tortilla strips with olive oil and salt, then bake for 10-14 minutes until crispy.
- Make the mushroom “meat”: Sauté mushrooms in olive oil until browned, then add walnuts, tamari, chili powder, balsamic vinegar, salt, and pepper. Cook briefly to combine flavors.
- Assemble the salad: combine lettuce, cabbage, black beans, radishes, tomatoes, avocado, and optional jalapenos. Top with mushroom “meat” and drizzle with dressing. Serve with lime wedges.
Notes
For extra crunch, add more tortilla strips or nuts. Adjust seasoning to taste.