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Nothing beats this healthy taco salad recipe in the summertime. Crisp veggies, creamy dressing & crunchy tortilla strips make it fresh & fun to eat
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As much as I love tacos, Ireallylove 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 aboutthistaco 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!
Taco Salad Recipe Ingredients
To make a great taco salad, you need a mix of textures and tastes – something creamy, something zesty, something crunchy, something tangy, and something crisp – all over lots of greens. Here’s what I use to make this healthy taco salad recipe so filling, fresh, and fun:
- Romaine lettuce, because it wouldn’t be a taco salad without a base of crispy greens!
- Shiitake Walnut Taco “Meat”andBlack Beans, for savory, smoky flavor and hearty texture
- Tomatoes andpico de gallo,for a juicy contrast to the crunchy veggies and tortilla strips
- Tortilla strips,forthat irresistible toasted corn flavor and crispy texture
- Red cabbage and radishes,forbright pops of color and extra crunch
- Jalapeño,for a little heat
- Sliced avocado &avocado cilantro lime dressing,for a zingy, creamy finis
Healthy Taco Salad Tips
Make your own tortilla strips by toasting corn tortillas in the oven. That way, you can control how crispy they get and how much oil you use. But if you’re crunched for time, crushed tortilla chips or store bought tortilla strips work here too.
Skip the spice. If you’re not a fan of spicy food, feel free to leave out the jalapeño! You could also use pickled jalapeño for an extra tangy pop.
Make it ahead. If you prep the components ahead of time and store them separately, this recipe is a great choice for a make-ahead lunch. Assemble the salad in the morning, and toss on the dressing and the avocado right before you’re ready to eat! See this post for more of my best lunch-packing tips
Taco Salad Recipe Variations
Like all salad recipes, this one is great to play with. Swap in the veggies you have on hand or adjust the toppings to make something you really love. Here are some suggestions:
- Switch the sauce.Any of the3 versions of my cilantro lime dressingwould work here. Omit the avocado and serve it as a vinaigrette, or use Greek yogurt instead of the avocado to make it creamy. You could also skip this dressing entirely and finish the salad withtomatillo salsaorchipotle sauce.
- Change up the creamy component.I love avocado here, butguacamoleis just as good. Alternatively, try adding crumbled Cotija or grated cheddar cheese,cashew sour cream, or Greek yogurt!
- Make it fruity.Substitutemangoorpineapple salsafor the pico, or use both!
- Vary the veggies.Raw or sautéed bell pepper, charred poblano, corn, or green onions would all be great additions.
- Make it a burrito bowl!Reduce the lettuce by half and add a scoop ofcilantro lime riceto the bottom of your bowl
More Favorite Mexican-Inspired Recipes
If you love this healthy taco salad, try one of these delicious recipes next:
- Baked Green Chile Taquitos
- Homemade Tortillas
- Sheet Pan Nachos
- Best Breakfast Burrito
- Vegan Burrito Bowl
- Or any of these11 best vegetarian taco recipesor21 sides for tacos!
- 2corn tortillas,sliced into strips
- Extra-virgin olive oil,for drizzling
- 1medium head romaine lettuce,chopped
- 1cupshredded red cabbage
- ½cupcooked black beans,drained and rinsed
- 2red radishes,thinly sliced
- ½cupsliced cherry tomatoes and/or pico de gallo
- 1avocado,sliced
- Jalapeno slices,optional
- Cilantro Lime Dressing,the creamy avocado variation
- Sea salt
- Lime wedges,for serving
Shiitake Taco “Meat”
- 1tablespoonextra-virgin olive oil
- 8ouncesshiitake mushrooms,stemmed and diced
- 1cupcrushed walnuts
- 1tablespoontamari
- 1teaspoonchili powder
- ½teaspoonbalsamic vinegar
- Sea salt and freshly ground black pepper
- 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.
- 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.
- 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.
key takeaways for SALA RECIPES FOR HEALTHY EATING HABITS
- Sala recipesare a collection of healthy and delicious dishes that use fresh, seasonal, and local ingredients to create balanced meals.
- Benefits of sala recipesinclude boosting immunity, improving digestion, reducing inflammation, enhancing mood, and supporting weight management.
- Examples of sala recipesare:
- Fruit and nut sala: A refreshing mix of chopped fruits, nuts, seeds, and yogurt, flavored with honey, lemon juice, and mint leaves.
- Quinoa and bean sala: A protein-rich combination of cooked quinoa, black beans, corn, tomatoes, avocado, and cilantro, dressed with lime juice, olive oil, and cumin.
- Chicken and vegetable sala: A hearty and satisfying dish of grilled chicken, roasted vegetables, greens, and feta cheese, tossed with balsamic vinegar, olive oil, and oregano.
- Salmon and potato sala: A simple and nutritious meal of baked salmon, boiled potatoes, green beans, and hard-boiled eggs, drizzled with a creamy dill sauce.
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