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 Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner
Keyword: impossible burger, impossible foods, plant-based, plant-based burger, plant-based meat, taco bowl, tacos
Servings: 4
- 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
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.