Taco Salad
serves 4-6

Taco Salad
Taco Salad has all the flavor of a taco without the fuss of making the taco shells. This Taco Salad is made with homemade seasoning and a tangy salsa dressing.
Ingredients:
16 ounces crumbled tofu
1 tablespoon chili powder 1/2 tablespoon chopped fresh oregano 1-1/2 teaspoon cumin 1/2 teaspoon paprika 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 cup water |
6 cups chopped lettuce (iceberg, romaine, or green leafy)
1/4 cup chopped cilantro 1 can no-salt added black beans, drained 2 seeded chopped tomatoes 1 large (or 2 small) avocado 1/2 cup salsa 1/4 cup plant based yogurt 16 tortilla chips (optional) |
Directions:
- Heat a large skillet over medium heat.
- Drain tofu.
- In a medium bowl, crumble the tofu and add the chili powder, oregano, cumin, paprika, red pepper flakes, onion powder, garlic powder, and 1/4 cup water, mix well
- Cook in the heated skillet. Stir well and cook until all the liquid is gone.
- In a large bowl, mix the lettuce and cilantro. Add the ground meat, beans, tomatoes, and cheese. Mix well.
- Slice the avocado in half, remove the pit, and slice. Arrange the avocado slices on top of the salad.
- Mix the yogurt and salsa together in a small bowl.
- Serve the dressing on top of the salad and add the tortillas if you wish.
- You can divide the salad onto 4 salad plates before arranging the avocados.
Based on 6 servings: Calories 368, Fat 10.8g, Cholesterol 0mg, Sodium 148mg
Carbohydrates 49.9g, Fiber 14.1g, Sugars 3.3g, Protein 22.2g
Carbohydrates 49.9g, Fiber 14.1g, Sugars 3.3g, Protein 22.2g