This quick taco salad comes together in about thirty minutes and still tastes fresh and bright. I’ve made countless versions over the years, and this plant-based one stands out because of its savory Shiitake Walnut “Meat” and a creamy Avocado Cilantro Lime Dressing that hits every part of your palate. Each bite gives you a mix of crisp greens, warm taco flavor, cool creaminess, lively citrus, and just the right crunch. It’s simple to prepare, satisfying, and great for weeknights when you want something bold without much prep.
Table of Contents
Why I Love This Taco Salad
- Quick to make with simple steps that fit busy days
- Uses everyday ingredients that still taste bright and fresh
- Works for family meals, meal prep, or casual gatherings
- Packed with color and texture for a satisfying bowl every time
- The Shiitake Walnut mix gives a rich, savory flavor that feels hearty without meat
- The creamy Avocado Cilantro Lime Dressing adds tang, smoothness, and a clean finish
This version stands out because each component adds something different. You get crisp greens, warm seasoning notes, bright citrus, and a gentle crunch in every bite. It feels comforting, yet light enough to enjoy any day of the week.
Ingredients Needed
I like breaking the ingredients into simple groups so everything feels easy to pull together. Here is what you will need for the base, the dressing, and the Shiitake Walnut mix.
For the Salad Base
- Two corn tortillas cut into thin strips
- A light drizzle of extra virgin olive oil
- One medium head of romaine lettuce chopped into bite sized pieces
- One cup of shredded red cabbage
- Half a cup of cooked black beans rinsed and drained
- Two red radishes thinly sliced
- Half a cup of cherry tomatoes or a spoonful of pico de gallo
- One ripe avocado sliced
- Fresh jalapeño slices optional
- Creamy Avocado Cilantro Lime Dressing
- Sea salt
- Lime wedges for serving
For the Shiitake Walnut Mix
- One tablespoon extra virgin olive oil
- Eight ounces shiitake mushrooms stems removed and diced
- One cup crushed walnuts
- One tablespoon tamari
- One teaspoon chili powder
- Half a teaspoon balsamic vinegar
- Sea salt and fresh black pepper to taste
How to Make the Recipe
- Heat your oven to 400°F and line a baking sheet with parchment. Spread the tortilla strips on the sheet and coat them lightly with olive oil and a pinch of salt. Bake until crisp. They usually reach a golden crunch in ten to fourteen minutes. Let them cool so they stay firm.
- Prepare the Shiitake Walnut mix. Warm the olive oil in a medium skillet over medium heat. Add the diced mushrooms and cook until they soften and pick up light color. Give them a stir now and then so they brown evenly. Add the crushed walnuts and toast them briefly to bring out their nutty flavor. Pour in the tamari and sprinkle in the chili powder. Add the balsamic vinegar last. Stir until everything is coated. Taste and season with salt and pepper. Set aside.
- Build your salad. Add the chopped romaine and shredded cabbage to a large bowl. Mix in the black beans, the warm Shiitake Walnut mix, the radish slices, the tomatoes or pico, and the avocado. Add jalapeño if you want extra heat. Spoon on the creamy Avocado Cilantro Lime Dressing. Finish with a small drizzle of olive oil and a sprinkle of sea salt. Serve with lime wedges and an extra spoon of dressing on the side.
Healthy Taco Salad Pro Tips and Fixes
How to Make It Ahead (Meal Prep)
Prep each part on its own and keep everything in separate containers. Store the dressing in a small jar and keep the avocado uncut until the moment you serve. Combine the greens, toppings, tortilla strips, and dressing only when you are ready to eat. This keeps the texture crisp and prevents the salad from turning soggy.
Customizing the Crunch
If you need something quicker than homemade tortilla strips, use crushed tortilla chips or ready made strips. Either option brings a nice contrast to the fresh greens and creamy dressing.
Adjusting the Heat
Skip the jalapeño if you prefer a mild bowl. If you still want a pop of flavor without strong heat, try pickled jalapeño for a tangy edge that blends well with the creamy elements.
Taco Salad Variations: Make It Your Own
You can change the flavor, texture, or style of this salad with a few small adjustments. These ideas help you match the bowl to your taste, your pantry, or the season.
Dressing Alternatives
Try a lighter cilantro lime vinaigrette if you want something bright and smooth. Replace the avocado with Greek yogurt for a creamy finish with a gentle tang. Tomatillo salsa or a spoon of chipotle sauce also works as a bold dressing swap.
Change Up the Creamy Component
Use guacamole in place of sliced avocado for richer texture. Add crumbled Cotija or a handful of grated cheddar. Cashew sour cream is a great option if you want a plant based creamy note.
Veggie Swap Ins
Mix in raw or lightly cooked bell pepper, charred poblano strips, sweet corn kernels, or sliced green onions. Each one brings its own color and flavor.
Make It Fruity
Top the salad with mango salsa or pineapple salsa for a fresh pop of sweetness that pairs well with the savory mix.
Burrito Bowl Style
Cut the lettuce amount in half and spoon warm cilantro lime rice into the base of your bowl. This gives you a heartier meal without losing the bright taco salad feel.
Serving and Storage Tips
Serve the salad right after assembling to keep the greens crisp and the warm Shiitake Walnut mix at its best. A wide bowl works well because it lets you layer the ingredients so each bite has a mix of textures. Add the tortilla strips on top right before serving so they stay crunchy. A squeeze of lime at the table brightens every flavor.
For storage, keep each component in its own container. The dressing lasts a few days in the fridge. Store the tortilla strips at room temperature so they stay crisp. Cut the avocado only when you are ready to serve. If you have leftovers, rebuild the salad with fresh greens to keep the texture light and crisp.
Conclusion
This taco salad brings fresh flavor, rich texture, and a plant based twist that tastes bold and comforting at the same time. The Shiitake Walnut mix adds warm depth, and the creamy Avocado Cilantro Lime Dressing ties everything together with a bright finish. It is quick to prepare, easy to adjust, and fits weeknight meals or relaxed weekend gatherings.
If you make this recipe, share your rating and your thoughts in the comments. Tell us how you personalized your bowl or which variation you enjoyed most. You can also share your photo on your favorite social platform so others can try it too. What toppings did you add to make it your own?
Taco Salad
Ingredients
Salad Base
- 2 corn tortillas cut into thin strips
- 1 tbsp extra virgin olive oil for drizzling
- 1 romaine lettuce chopped into bite sized pieces
- 1 cup red cabbage shredded
- 0.5 cup black beans cooked, rinsed, and drained
- 2 red radishes thinly sliced
- 0.5 cup cherry tomatoes or a spoonful of pico de gallo
- 1 ripe avocado sliced
- fresh jalapeño slices optional
- Avocado Cilantro Lime Dressing
- sea salt to taste
- lime wedges for serving
Shiitake Walnut Mix
- 1 tbsp extra virgin olive oil
- 8 oz shiitake mushrooms stems removed and diced
- 1 cup crushed walnuts
- 1 tbsp tamari
- 1 tsp chili powder
- 0.5 tsp balsamic vinegar
- sea salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread tortilla strips and drizzle lightly with olive oil and sea salt. Bake for 10–14 minutes until golden and crisp. Let cool.
- In a skillet over medium heat, warm olive oil. Add diced mushrooms and cook until tender and lightly browned. Stir occasionally for even browning. Add crushed walnuts and toast briefly. Stir in tamari and chili powder. Finish with balsamic vinegar and mix until well combined. Season with salt and pepper. Set aside.
- In a large bowl, combine chopped romaine, shredded cabbage, black beans, warm Shiitake Walnut mix, radishes, tomatoes or pico, and sliced avocado. Add jalapeño if using. Spoon on creamy Avocado Cilantro Lime Dressing, drizzle with olive oil, and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.
Notes
Nutrition Facts (Per Serving)
Calories: 320Total Fat: 21g
Saturated Fat: 2g
Carbohydrates: 28g
Fiber: 7g
Protein: 7g
Sodium: 310mg
Sugar: 5g Nutrition information is an estimate.
FAQs
What are the ingredients in a taco salad?
A taco salad usually includes crisp lettuce, seasoned protein, tomatoes, beans, crunchy elements like tortilla strips or chips, and a dressing. This version uses romaine, red cabbage, black beans, radishes, tomatoes or pico, avocado, tortilla strips, and a plant based Shiitake Walnut mix.
What dressing goes on a taco salad?
Common choices include creamy cilantro lime dressing, Catalina dressing, ranch, salsa with a touch of lime, or a simple vinaigrette. This recipe uses a creamy Avocado Cilantro Lime Dressing for a bright and smooth finish.
Why are taco salads healthy?
They offer a balance of fresh vegetables, fiber rich beans, and satisfying toppings. You control the dressing amount and choose lighter or plant based proteins. This flexibility helps you build a bowl that feels filling while still being fresh.
What lettuce goes with tacos?
Romaine is popular because it stays crisp even after adding warm toppings. Iceberg also works if you want extra crunch. Mixed greens are an option if you prefer a softer texture.
What are some unique taco salad ingredient ideas?
Try charred corn, roasted poblano, pickled onions, mango salsa, pineapple salsa, grilled zucchini, or toasted pumpkin seeds. Each one adds a different layer of flavor and texture.
What goes well with taco salad?
Pair it with warm tortillas, simple Mexican style rice, a light soup, chips with salsa or guacamole, or a fruit based salsa. These sides balance the crisp salad and round out the meal.