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Healthy Taco Salad


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Serves 2 to 3 | Prep Time 15 min PT15M | Cook Time 10 min PT25M | Salad

Why I Love This Recipe

Great for a Mexican night


Ingredients You'll Need

1. 2 corn tortillas, sliced into strips
2. Extra-virgin olive oil, for drizzling
3. 1 medium head romaine lettuce, chopped
4. 1 cup shredded red cabbage
5. ½ cup cooked black beans, drained and rinsed
6. 2 red radishes, thinly sliced
7. ½ cup sliced cherry tomatoes and/or pico de gallo
8. 1 avocado, sliced
9. Jalapeno slices, optional
10. Cilantro Lime Dressing, the creamy avocado variation
11. Sea salt
12. Lime wedges, for serving

Shiitake Taco “Meat”
13. 1 tablespoon extra-virgin olive oil
14. 8 ounces shiitake mushrooms, stemmed and diced
15. 1 cup crushed walnuts
16. 1 tablespoon tamari
17. 1 teaspoon chili powder
18. ½ teaspoon balsamic vinegar
19. Sea salt and freshly ground black pepper


Directions

1. 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.
2. 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.
3. 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.


Pairs Well With

Taco's


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