Description

This Healthy Taco Salad is a vibrant, fresh, and easy-to-make dish perfect for a filling lunch or casual dinner. Featuring crispy baked tortilla strips, savory shiitake mushroom 'meat' with crushed walnuts, and an array of crunchy vegetables, this gluten-free and vegan recipe comes together quickly with minimal cooking. Topped with a creamy cilantro lime avocado dressing and served with lime wedges, it offers a refreshing and nutritious meal option that can be prepped ahead for busy days.

Ingredients

Tortilla Strips

2 corn tortillas, sliced into strips
Extra-virgin olive oil, for drizzling
Sea salt, a few pinches

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 for dressing)

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
Sea salt and freshly ground black pepper, to taste

To Serve

Lime wedges, for serving
Extra olive oil, for drizzling
Sea salt, to sprinkle

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Instructions

Prepare tortilla strips: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the sliced tortilla strips lightly with olive oil and sprinkle with a few pinches of sea salt. Spread them out evenly on the baking sheet and bake for 10 to 14 minutes until they become crisp and golden. Remove from the oven and set aside to cool.
Cook 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, stirring occasionally, until they soften and begin to brown, about 3 to 4 minutes. Stir in the crushed walnuts and toast them lightly for 1 to 2 minutes. Add the tamari and chili powder, stirring to combine. Finish by adding the balsamic vinegar, then season with sea salt and freshly ground black pepper to taste. Remove from heat.
Assemble the salad: In a large bowl or serving platter, combine the chopped romaine lettuce, shredded red cabbage, black beans, radish slices, cherry tomatoes or pico de gallo, sliced avocado, and jalapeno slices if using. Add generous dollops of the creamy cilantro lime avocado dressing. Top with the shiitake taco “meat” and crispy tortilla strips. Drizzle with a little extra olive oil and sprinkle with sea salt to enhance flavor.
Serve: Plate the salad and serve immediately with lime wedges and extra dressing on the side for added zest and creaminess.

Notes

To make meal prep easier, prepare the tortilla strips and the shiitake taco meat ahead of time and store separately; assemble the salad just before eating to maintain crispness.
You can substitute walnuts with pecans or sunflower seeds if preferred.
Adjust the amount of chili powder depending on your heat preference.
The creamy cilantro lime dressing can be store-bought or homemade; ensure it's vegan to keep the recipe fully plant-based.
For extra protein, add cooked quinoa or grilled tofu.

Prep Time: 15 minutes
Cook Time: 10 to 14 minutes
Category: Salad
Method: Baking and Stovetop
Cuisine: Mexican-inspired