As much as I love tacos, I really love taco salads. In fact, any time I make tacos for dinner, I usually have a taco salad for lunch the next day to use up any leftover ingredients. But today’s healthy taco salad recipe isn’t just any kitchen sink salad. What’s special about this taco salad is a yummy veggie “taco meat.” Finely chopped sautéed shiitake mushrooms and ground walnuts take on a similar texture to ground beef or ground turkey, and tamari, chili powder, and a touch of balsamic vinegar give them a savory/spiced flavor. Combined with romaine lettuce, juicy tomatoes, black beans, crispy tortilla strips, and a dollop of cilantro lime salad dressing, this tasty “meat” makes this salad one of my all-time favorite summer meals!
Ingredients
- 2 corn tortillas, sliced into strips
- 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 red radishes, thinly sliced
- ½ cup sliced cherry tomatoes and/or pico de gallo
- 1 avocado, sliced
- Jalapeno slices, optional
- Cilantro Lime Dressing, the creamy avocado variation
- Sea salt
- Lime wedges, for serving
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
Instructions
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Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
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Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.
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Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.