Taco salads are one of our favourite meals.They are so easy to make and so satisfying. The yum of tacos mixed with the healthiness of a salad? Love it!And if you add the crunch of the taco bowl, it’s a home run!
An added bonus, this recipe makes amazing leftovers or next-day lunch. As we like to say “cook once, eat twice.”
We can’t say enough about this Taco Salad recipe. Not only is it a weekly staple on our meal plans, but we are always making it for summer potlucks and camping trips. Vegans and carnivores alike can’t get enough of it!
The TVP section of the recipe makes a healthy portion of taco meat so if you prefer your salads to be lighter on the “meat” simply cut the recipe in half. Sometimes we like to make the full amount and save the rest of the meat for something else (like say, our Big Mac Pizza??)
Make sure to check out our Sour Cream recipe too – it’s the perfect topping to drizzle on your Taco Salad!
On a salad kick? Try making our Santa Fe Salad or Winter Slaw Salad (we promise it isn’t just for winter!).
Taco Salad
Ingredients
For Taco Meat
- 2 cups Textured Vegetable Protein Textured Vegetable Protein
- 2 cups Water
- 2 cups Vegetable Broth
- 4 tbsp Soy Sauce
- 2 tbsp Olive Oil
- 1/4 cup Taco Seasoning
For the Taco Salad
- 4 large Tortillas
- 1 tbsp Olive Oil
- 1 Red Onion Roughly chopped
- 1 cup Frozen Corn Cooked
- 1 head Lettuce
- Sour Cream
- Salsa
- Shredded Cheddar Cheeze Earth Island or Daiya
- 1 Avocado Chopped
Instructions
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Preheat oven to 425F.
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Add the water and vegetable broth to a medium sized pot and bring to a boil. Once boiling add in the TVP, and reduce to medium-high stirring for 3-5 minutes.
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Next, add in the oil, soy sauce and taco seasoning. Stir constantly for 3-5 minutes until the mixture comes to together and starts to resemble that of ground meat.Set aside.
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Lightly brush both sides of the tortillas with the olive oil. Drape each tortilla over an oven safe bowl and place on a baking sheet.
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Bake the tortillas for 10-15 minutes, rotating half way through. Bake the tortillas until they become crispy bowls, ensuring not to burn. Remove from oven.
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Allow tortillas to cool completely, before removing from the bowl they have been draped on.
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To construct salad add lettuce and top with onion, bell peppers, corn, avocado and TVP ground meat. Top with a handful of cheeze and drizzle with sour cream and salsa.
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Serve and enjoy!
Sizzling Vegetable Skewers
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