Impossible™ Taco Salad
Photo Credit: Impossible Foods

Impossible™ Taco Salad

A delicious classic topped with black beans, tortilla strips, sharp cheddar, avocado lime dressing, and some chili-spiced Impossible taco mix. Easy to make, and even easier to enjoy, this is the best weekday lunch in history.

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Impossible™ Taco Salad

Impossible Taco Salad

A delicious classic topped with black beans, tortilla strips, sharp cheddar, avocado lime dressing, and some chili-spiced Impossible taco mix. Easy to make, and even easier to enjoy, this is the best weekday lunch in history.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Keyword: impossible burger, impossible foods, plant-based, plant-based burger, plant-based meat, taco bowl, tacos
Servings: 4
Author: Impossible Foods Chef J. Michael Melton

Ingredients

  • 1 Package Impossible™ Burger
  • 1/2 Red Onion
  • 3 Cloves Garlic
  • 1 teaspoon Sweet Paprika
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 1/4 teaspoon Coriander
  • 1/4 teaspoon Ancho Chile Powder
  • 1/2 Bunch Cilantro
  • 1/2 Avocado
  • 1 Jalapeño
  • 1 Lime
  • 2 tablespoons Agave
  • 1 Head Romaine Lettuce
  • 1 Can Black Beans
  • 1 cup Tortilla Strips
  • 1 cup Cherry Tomatoes
  • 1/4 cup Shredded Cheddar Cheese
  • Salt And Pepper To Taste

Instructions

  • Cook The Impossible™:
    Mince the red onion and garlic. Combine with the Impossible Burger and the spices. Place the mixture in a pan on medium heat and stir until meat is seared brown and cooked through. Add salt and pepper to taste. Remove pan from heat and set aside.
  • Make Creamy Chili Lime Dressing:
    Place ¼ bunch of cilantro, avocado, jalapeño pepper (seeds removed), lime juice, and agave in a food processor or blender and blend until well combined. Slowly add the oil and pulse until the mixture is emulsified. Add salt and pepper to taste.
  • Assemble the Salads:
    Chop the romaine and halve the cherry tomatoes. Toss with black beans (drained and rinsed) and Impossible Taco Meat in a large serving bowl. Dress well with the Creamy Chili Lime Dressing. Top with cilantro leaves, tortilla strips, sour cream and cheddar cheese. *Make it 100% plant-based with plant-based cheese and sour cream.
  • Serve, Share, and Enjoy:
    Makes four taco salads.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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