Southwest Taco Salad
Experience the bold flavors of the Southwest with our delicious and hearty Southwest Taco Salad. Made with Trader Joe’s soy chorizo, fresh veggies, and crispy air-fried tortilla strips, this vegetarian salad is a perfect blend of taste and texture. Enjoy a satisfying and healthy meal that brings the vibrant flavors of Tex-Mex cuisine to your table!
Ingredients
Tortilla Bowl:
- Large Flour Tortilla 10 in or larger
- 1 Tbsp. Cooking Oil
Citrus Cilantro Salad Dressing:
- ½ Cup Extra Virgin Olive Oil
- ½ Cup Lemon Juice
- 1 Tbsp. Garlic minced
- 6 Tbsp. Fresh Cilantro chopped
- 1 Tsp Black Pepper ground
- 1 Tsp Salt
- 1 Tsp Red Chili Flakes
- ½ Tsp Cumin Powder roasted
Salad:
- 2 Romaine Lettuce hearts
- 2 Tomatoes
- 1 cup Red Onion chopped
- 2 Avocados
- 1 cup Sweet Corn canned, rinsed and drained
- 1 cup Black Beans canned, rinsed and drained
- 1 cup Soy Chorizo
- 1 cup Cheddar Cheese (Vegan) diced
Equipment
Instructions
Tortilla Bowl:
- Preheat Oven to 350 F (175 C)
- Lightly oil a medium glass bowl, and fold a Tortilla into the shape of the bowl. Press the Tortilla to the sides of the bowl for good contact to the oiled surface.
- Bake for 15 minutes, remove from the glass bowl, flip the Tortillas over and bake for another 15 minutes until crispy on both sides.
- Allow the Tortillas to cool completely before serving
Citrus Cilantro Salad Dressing:
- Combine all ingredients into a salad dressing container or a mason jar, and shake vigorously.
- Serve immediately or store for later. Good for 1 week in the refrigerator
Salad:
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
- Dice the tomatoes and add them to the bowl with the romaine.
- Dice the onion and add it to the salad.
- Cut the avocados in half, remove the pits, and dice. Add to the salad.
- Add the Sweet Corn, Black beans, Soy Chorizo, and Cheddar Cheese.
- Pour the Citrus Cilantro dressing over the salad and mix well.
- Enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the tortilla strips separate to maintain their crunch.
- Make-Ahead: Prepare the soy chorizo and chop the veggies in advance. Assemble just before serving for maximum freshness.
- Serving Suggestions: Serve as a main dish or a side salad for a Tex-Mex themed meal.
Video
Nutrition
Serving: 1SaladCalories: 300kcal
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