Ingredients
Scale
For the plant based taco meat:
- 1 tablespoon olive oil
- 3 cups fresh or frozen cauliflower rice (12 ounce bag)
- 2 cups pecans, chopped or pulsed a few times in a food processor
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 cup tomato paste
- 3/4 cup filtered water
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 3/4 teaspoon fine grain sea salt
- 2 tablespoons nutritional yeast (optional)
For the zesty jalapeño dressing:
- 1/4 cup shallot, roughly chopped (about 1 small shallot)
- 1 jalapeño, veins and seeds removed
- 2 garlic cloves
- Juice of 2 limes
- 1/2 cup packed of fresh cilantro or parsley
- 1 tablespoon maple syrup
- 1/2 teaspoon fine grain sea salt
- 1/4 cup+ olive oil
For the taco salad base:
- 1 large head romaine, chopped
- 1 cup crumbled tortilla chips
- 1 chopped red onion
- 1 cup frozen corn, sautéed with olive oil and salt until warmed through
- 1 can black beans, rinsed and drained
Instructions
- Make the taco “meat.” Heat a skillet over medium heat and add a drizzle of olive oil. Add the cauliflower rice and sauté until brown at the edges, about 5 minutes. Add the chopped pecan, chili powder, and cumin and toast until fragrant, 1-2 minutes. Then, stir in tomato paste, water, garlic powder, onion powder, and salt until well-combined and warmed through. Stir in nutritional yeast and add salt to taste. Set aside
- Make the dressing. In a blender or food processor, add all dressing ingredients and blend until smooth. Start with 1/4 cup of the olive oil to blend, then add 1 tablespoon at a time and blend until you reach desired texture). Add salt to taste.
- Assemble the taco salad. Combine all salad base ingredients together in a bowl and top it with the taco meat and zesty dressing.
Nutrition
- Serving Size: 4