I enjoy a delicious taco salad. It’s one of my favorite things to get at the local fair in August. I made this cleaned-up, healthier version that I hope you’ll enjoy! I feel like I’m really indulging when I pack it in my school lunch, but it’s so good for me!
Also, you’ll notice that I made my own taco seasoning. It’s very simple and inexpensive. You’ll have more left over for family taco night and I’m guessing you won’t be buying those packets any more!
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
2 ears corn, kernels cut off
8 oz. tempeh, cubed
1 (15 oz.) can kidney beans, rinsed and drained
1 tablespoon taco seasoning (see recipe below)
8 oz. romaine lettuce salad
1 avocado, peeled, pitted, and sliced
sprinkling of nutritional yeast
1/4 cup fresh cilantro, chopped
1 lime, sliced for garnish (optional)
1 bag tortilla chips (optional – choose a good brand such as RW Garcia)
salsa or pico de gallo substitute for dressing (optional – if you don’t make your own, go for a good brand like Green Mountain Gringo)
Homemade Taco Seasoning:
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp oregano
1 tsp paprika
1 Tbsp cumin
2 1/2 tsp salt
2 tsp pepper
1. Combine all ingredients in a small bowl and store in an airtight container
Taco Salad Methods
Heat olive oil in a large skillet over medium high heat. Add onion and saute until starting to brown, about 7 minutes. Add corn kernels and tempeh, and saute another 2 minutes, or until corn is tender. Add beans, taco seasoning and 1 tablespoon water and saute another minute. Remove from heat and let cool slightly or until room temperature.
Place lettuce in a large serving bowl. Pile tempeh mixture on top. Arrange avocado, tomatoes, nutritional yeast, and cilantro on top of tempeh mixture. Garnish with lime wedges and serve with chips.