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Healthy Taco Salad Recipe

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3.8 from 8 reviews

A vibrant and healthy taco salad featuring crispy baked corn tortilla strips, flavorful shiitake mushroom taco 'meat', fresh vegetables, and a creamy cilantro lime avocado dressing. This salad combines textures and bold flavors for a satisfying and nutritious side dish perfect for any meal.

Ingredients

Tortilla Strips

  • 2 corn tortillas, sliced into strips
  • Extra-virgin olive oil, for drizzling
  • Sea salt, for seasoning

Salad Base

  • 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 Dressing

  • Cilantro Lime Dressing, creamy avocado variation (quantity 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

To Serve

  • Lime wedges
  • Extra cilantro lime dressing

Instructions

  1. Prepare Tortilla Strips: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Toss the tortilla strips with a small amount of olive oil and a pinch of sea salt, ensuring they are evenly coated. Spread the strips in a single layer on the baking sheet. Bake for 10 to 14 minutes or until the tortilla strips become crispy and lightly golden.
  2. Make Shiitake Taco "Meat": In a medium skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the diced shiitake mushrooms and cook, stirring occasionally, until they begin to brown and soften, about 3 to 4 minutes. Stir in the crushed walnuts and lightly toast for 1 to 2 minutes to enhance their flavor. Mix in the tamari and chili powder (or taco seasoning), stirring well to combine. Add the balsamic vinegar and stir again. Remove the skillet from heat, then season with sea salt and freshly ground black pepper to taste.
  3. Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, shredded red cabbage, black beans, shiitake taco meat, thinly sliced radishes, cherry tomatoes or pico de gallo, sliced avocado, and jalapeno slices if using. Add generous dollops of creamy cilantro lime avocado dressing throughout the salad. Toss gently to combine all ingredients evenly.
  4. Finish and Serve: Drizzle the assembled salad with extra-virgin olive oil and sprinkle with additional sea salt to taste. Serve the taco salad with lime wedges on the side for optional fresh citrus squeezing, along with extra cilantro lime avocado dressing for added creaminess.

Notes

  • The tortilla strips can be baked ahead of time and stored in an airtight container to keep them crispy.
  • Adjust the level of jalapeno slices according to your preferred spice tolerance.
  • For a gluten-free option, ensure the tamari used is certified gluten-free.
  • This salad works well as a hearty side dish or can be served as a light main course.
  • The creamy cilantro lime avocado dressing adds richness and can be substituted with your favorite dressing.

Find it online: https://recipefeastful.com/healthy-taco-salad-recipe/