• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

  • Plant-Based Recipes
    • Breakfast
    • Main Dish
    • Instant Pot
    • Side Dishes
    • Bread and Muffins
    • Salad and Wraps
    • Soup, Stews, and Chili
    • Sauces, Dips, and Salad Dressings
    • Desserts
    • Crock Pot
    • Mexican Food
  • Videos
  • Resources
    • Getting Started
    • Custom Meal Plans
    • Plant-Based eCourse
    • Books
      • The Plant-Based Diet Starter Guide
      • The Plant-Based Holiday Meal Plan & Cookbook
  • Meal Plans
    • Meal Plans 2020
    • Meal Plans 2019
    • Meal Plans 2017
    • Meal Plans 2016
    • Meal Plans 2015
    • Meal Plans 2014
    • Meal Plans 2013
  • About Us
    • Our Family
    • Contact Me
    • Our Food Philosophy
    • Disclosure Policy
      • Privacy Policy

Taco Salad

Taco Salad Saves the Day

June 12, 2013 by Holly Yzquierdo 10 Comments

taco salad

I don’t know about you but growing up Taco Salad was a deep-fried tortilla, greasy ground beef, a little iceberg lettuce, and your typical tomatoes, cheese and sour cream. Bleck!

It is time to toss that artery-clogging “salad” out with a Plant-Based transformation!

This Plant-Based Taco Salad is a family favorite. Choose your favorite ingredients and customize your taco salad to your tastes.

This Taco Salad is healthy, plentiful in fiber, protein, and phytochemicals and just plain delicious! It is also easily customizable to accommodate various allergies or taste preferences.

Taco Salad

Ingredients

  • Lettuce ( prefer a mix of greens and romaine)
  • Cooked Beans (I use pinto, black beans or Taco Lentils)
  • Cooked Grains (I use leftover Mexican Rice, quinoa or Quinoa Tacos)
  • Cooked Corn (I just buy organic frozen corn)
  • Pico de Gallo or salsa
  • Avocado, sliced
  • Lime Juice
  • Crispy Corn Tortillas* or Tortilla chips (Optional)

Do

  1. Layer all ingredients into a large bowl (I use a serving bowl for me) except the tortillas/chips.
  2. Toss the salad so everything is well mixed and add a few chips for crunch.

*To make Crispy Corn Tortillas use soft corn tortillas, sprinkle with life and seasonings of your choice. Cut tortillas into thin strips and bake for about 10 minutes at 350° or until crisp.

This Plant-Based Taco Salad is a family favorite. Choose your favorite ingredients and customize your taco salad to your tastes.

Serve

This is an easy “buffet night” dish. It can be made quickly with leftovers or canned/packaged ingredients. If you are traveling with this for a potluck add the salsa, avocado and lime juice just before serving.

 

What is your favorite way to eat Taco Salad?

Filed Under: Mexican Food, Recipes, Salads & Wraps Tagged With: Frugal, gluten free, Healthy, Mexican Food, Plant Based Diet, Recipes, Taco Salad, Vegan

Primary Sidebar

Footer

Find it here!

Amazon Affiliate Disclosure

Holly Yzquierdo of My Plant-Based Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Disclosures

Unauthorized use and/or duplication of any part of this website or content without express and written permission from Holly Yzquierdo is prohibited. Excerpts and links may be used, provided that full credit is given to Holly Yzquierdo and MyPlantBasedFamily.com with links to the original content.

More information on our Privacy Policy and other Disclosures are available.

Copyright © 2023 · Wellness Pro on Genesis Framework · WordPress · Log in