Description
This Healthy Taco Salad is a vibrant and nutritious meal perfect for a quick lunch or easy weeknight dinner. Featuring crispy baked tortilla strips, a flavorful shiitake mushroom and walnut taco ‘meat’, fresh vegetables, and a creamy cilantro lime avocado dressing, this gluten-free and vegan recipe brings together bold flavors and textures for a satisfying and wholesome dish.
Ingredients
Tortilla Strips
- 2 corn tortillas, sliced into strips
- Extra-virgin olive oil, for drizzling
- Sea salt, a few pinches
Salad
- 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
- Lime wedges, for serving
Cilantro Lime Avocado Dressing
- Cilantro Lime Dressing, creamy avocado variation (amount as desired)
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 or taco seasoning
- ½ teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the tortilla strips: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper. Toss the corn tortilla strips with a small drizzle of extra-virgin olive oil and a few pinches of sea salt. Spread them out in a single layer on the baking sheet. Bake for 10 to 14 minutes, stirring or flipping halfway through, until the strips are crispy and golden. Remove from the oven and set aside.
- Make the Shiitake Taco “Meat”: Heat 1 tablespoon of extra-virgin olive oil in a medium skillet over medium heat. Add the diced shiitake mushrooms and cook them for about 3 to 4 minutes, stirring occasionally, until they soften and begin to brown. Stir in the crushed walnuts and toast them lightly for 1 to 2 minutes. Add tamari and chili powder, stirring to combine well. Then add the balsamic vinegar and stir once more. Remove the skillet from heat, season with sea salt and freshly ground black pepper to taste, and set aside.
- Assemble the salad: In a large bowl or serving plates, combine the chopped romaine lettuce, shredded red cabbage, cooked black beans, shiitake taco meat, thinly sliced radishes, sliced cherry tomatoes or pico de gallo, and sliced avocado. Add jalapeno slices if you like extra heat. Dollop generous amounts of creamy cilantro lime avocado dressing over the salad. Drizzle a little extra-virgin olive oil and sprinkle a pinch of sea salt on top for added flavor. Toss gently or serve as is.
- Serve: Garnish the salad with lime wedges for squeezing over just before eating. Serve extra cilantro lime dressing on the side to allow for additional flavor customization. Enjoy this fresh, hearty, and healthy taco salad immediately.
Notes
- To make this recipe gluten-free and vegan, use corn tortillas and tamari (gluten-free soy sauce).
- The shiitake mushroom and walnut mixture can be prepared ahead and stored in the refrigerator for up to 3 days.
- Feel free to swap walnuts with pecans or other nuts if preferred.
- You can customize the salad by adding other fresh veggies such as corn, bell peppers, or cucumber.
- For a spicier kick, add more jalapenos or a dash of hot sauce.
- If you have leftover dressing, store it in an airtight container in the fridge for up to 2 days.
