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Healthy Taco Salad Recipe

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4.8 from 94 reviews

A vibrant and healthy taco salad featuring crispy baked tortilla strips, flavorful shiitake mushroom ‘meat’ with walnuts, fresh vegetables, and a creamy cilantro lime avocado dressing. This nutritious dish combines crunchy textures and bold southwestern flavors, perfect for a quick, satisfying meal.

Ingredients

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Tortilla Strips

  • 2 corn tortillas, sliced into strips
  • Extra-virgin olive oil, for drizzling
  • Sea salt, to taste

Salad

  • 1 medium head romaine lettuce, chopped
  • 1 cup shredded red cabbage
  • 1/2 cup cooked black beans, drained and rinsed
  • 2 red radishes, thinly sliced
  • 1/2 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)

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
  • 1/2 teaspoon balsamic vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

To Serve

  • Lime wedges

Instructions

  1. Prepare the Tortilla Strips: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the sliced tortilla strips with a small amount of olive oil and a few pinches of sea salt. Spread them evenly on the baking sheet and bake for 10 to 14 minutes, or until crispy and golden brown. Remove from the oven and set aside.
  2. 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 begin to brown and soften, 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, mixing well. Stir in the balsamic vinegar, then remove the skillet from the heat. Season with sea salt and freshly ground black pepper to taste.
  3. Assemble the Salad: In a large bowl or individual plates, combine the chopped romaine lettuce, shredded red cabbage, black beans, shiitake taco meat, thinly sliced radishes, cherry tomatoes or pico de gallo, avocado slices, and jalapeno slices if using. Add generous dollops of the creamy cilantro lime avocado dressing.
  4. Finish and Serve: Drizzle with extra-virgin olive oil and sprinkle with sea salt to taste. Serve the salad with lime wedges and additional cilantro lime dressing on the side for extra flavor.

Notes

  • For added heat, include fresh jalapeno slices or a dash of hot sauce.
  • You can substitute walnuts with pecans or almonds if preferred.
  • Shiitake mushrooms provide a meaty texture and umami flavor; substitute with portobello mushrooms if unavailable.
  • To make the salad vegan, ensure the dressing does not contain any dairy products.
  • Leftover baked tortilla strips can be stored in an airtight container for up to 2 days but are best freshly baked.

Find it online: https://yummelle.com/healthy-taco-salad-recipe/