Healthy Taco Salad
Ingredients
The salad
-
2
pieces
corn tortillas, sliced into strips
-
1
tablespoon
extra-virgin olive oil, for drizzling
-
1
medium head
romaine lettuce, chopped
-
1
cup
shredded red cabbage
-
½
cup
cooked black beans, drained and rinsed
-
2
pieces
red radishes, thinly sliced
-
½
cup
sliced cherry tomatoes and/or pico de gallo
-
1
piece
avocado, sliced
-
to taste
jalapeño slices, optional
-
to taste
sea salt
-
to serve
lime wedges
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
-
½
teaspoon
balsamic vinegar
-
to taste
sea salt and freshly ground black pepper
Dressing
-
to taste
Cilantro Lime Dressing, the creamy avocado variation
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the tortilla strips with olive oil and salt, then spread them on the baking sheet and bake until crispy, about 10 to 14 minutes.
- For the Shiitake Taco Meat, heat olive oil in a skillet over medium heat, add mushrooms and cook until browned, about 3 to 4 minutes.
- Stir in the walnuts and toast for 1 to 2 minutes, then add tamari, chili powder, and balsamic vinegar. Season with salt and pepper.
- Assemble the salad by combining romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, and jalapeños if using.
- Top with cilantro lime dressing, drizzle with olive oil, and sprinkle with sea salt. Serve with lime wedges.
Nutrition Facts (estimated)
Servings
2 to 3
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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