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Easy ImpossibleTM Taco Salad Recipe

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  • 4

    Servings
  • Super Easy
  • 21

    Ingredients
  • 10 min

    Preparation
  • 15 min

    Cooking
  • 25 Total Time

    Total Time

The Taco Salad was invented in Texas in the 1960s and is a core part of Tex-Mex cuisine. Taking its cue from traditional Mexican cooking, Tex-Mex places a heavy emphasis on lots of shredded cheese, flour tortillas and well-seasoned meat, so an Impossible™ Burger version of this Tex-Mex recipe is an ideal solution for those avoiding meat from cows.

You’ll be cooking your Impossible™ Burger with a hearty mix of fresh and dried herbs and spices. Once that’s done—which only takes a few minutes—you’ll turn your attention to making the Lime Cilantro Dressing. This dressing is so easy to make and it will taste significantly better than anything from the plastic squirt bottle you’d buy in the salad dressing aisle that has been sitting there for who knows how long.

Homemade dressing like this one is actually simple to make. You will need a food processor. And don’t forget to add the Agave, a syrup that is as sweet as honey, and about one million times less sticky (according to anyone who has cleaned up a kitchen after eight-year-olds have touched honey).

The tanginess of the Impossible Burger and spices mixed with the piquancy of the Lime Cilantro dressing will make this the dream dinner salad—any time of the year.

21 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounces Package Impossible Burger
  • 1 common: Red Onion, Diced
  • 3 Cloves Cloves Garlic, Minced
  • 1/2 Teaspoon Sweet Paprika
  • 1 Teaspoon Cumin, Ground
  • 1 Teaspoon Fresh Oregano, Minced
  • 1/4 Teaspoon Coriander, Ground
  • 1/4 Teaspoon Ancho Chile Powder
  • 1/2 Bunch Cilantro, Chopped
  • 1 common: Avocado
  • 1 common: Jalapeno, Deseeded
  • 1 common: Lime
  • 2 Tablespoons Agave
  • 1 Cup Oliver Oil or Blended Oil
  • 1 common: Head Romaine Lettuce, Cleaned and Chopped
  • 1 common: Black Beans, 8 oz Can
  • 1 Cup Tortilla Strips
  • 1 Cup Cherry Tomatoes, Halved
  • 1/4 Cup Sour Cream
  • 1/4 Cup Cheddar Cheese, Shredded
  • Salt & Pepper
4 steps
  1. COOK THE IMPOSSIBLE BURGER

    Ingredients used

    • 12 Ounces Package Impossible Burger
    • 1 common: Red Onion, Diced
    • 3 Cloves Cloves Garlic, Minced
    • 1/2 Teaspoon Sweet Paprika
    • 1 Teaspoon Cumin, Ground
    • 1 Teaspoon Fresh Oregano, Minced
    • 1/4 Teaspoon Coriander, Ground
    • 1/4 Teaspoon Ancho Chile Powder

    Mince the red onion and garlic. Combine with the Impossible Burger and the spices. Place the mixture in a pan on medium heat and stir until the Impossible Burger is seared brown and cooked through. Add salt and pepper to taste. Remove pan from heat and set aside.

  2. BLEND THE CREAMY DRESSING

    Ingredients used

    • 1/2 Bunch Cilantro, Chopped
    • 1 common: Avocado
    • 1 common: Jalapeno, Deseeded
    • 1 common: Lime
    • 2 Tablespoons Agave
    • 1 Cup Oliver Oil or Blended Oil

    Place 1/2 bunch of cilantro, avocado, jalapeno pepper (seeds removed), lime juice, and agave in a food processor or blender and blend until well combined. Slowly add the oil and pulse until the mixture is emulsified. Add salt and pepper to taste. Feel free to use your favorite store bought cilantro lime dressing as an easy substitute!

  3. MIX WITH THE SALAD

    Ingredients used

    • 1 common: Head Romaine Lettuce, Cleaned and Chopped
    • 1 common: Black Beans, 8 oz Can
    • 1 Cup Tortilla Strips
    • 1 Cup Cherry Tomatoes, Halved
    • 1/4 Cup Sour Cream
    • 1/4 Cup Cheddar Cheese, Shredded
    • Salt & Pepper

    Chop the romaine and halve the cherry tomatoes. Toss with black beans (drained and rinsed) and Impossible taco mixture in a large serving bowl. Dress well with the Creamy Chili Lime Dressing. Top with cilantro leaves, tortilla strips, sour cream and cheddar cheese. *Make it 100% plant-based with plant-based cheese and sour cream.

  4. SERVE, SHARE, AND ENJOY

    Serve immediately. Makes 4 portions.