- Super Easy
14 Total TimeTotal Time
Nothing beats the fresh, piquant, well-rounded flavor of this protein-packed salad. Made with sweet red onions, tangy cherry tomatoes, crunchy romaine lettuce, spiced and seared Impossible™ Burger, and crispy tortilla chips, it makes a meaty, satisfying lunch or dinner. And the best part? It’s easy! Just chop, sauté, and assemble. When you think about it, taco salads are basically deconstructed tacos you can eat with a fork. And you can still say you’re eating a salad, so that’s a win, right?
Another great thing about this recipe—it’s incredibly simple. Everything starts with cutting up some onion and garlic and then browning the Impossible Burger with the usual array of taco spices thrown in. Once that’s ready, combine the salad ingredients with oil and vinegar, dice your favorite toppings, and assemble the taco salad in your bowl.
We love the crisp and vibrant combination of black beans, tomato, romaine, green onions, and cilantro in this Impossible™ Taco Salad. Topped with savory Impossible Burger, creamy avocado, crispy tortilla pieces, tangy sour cream, salty olives, and grated cheese, we find it a delectable part of our salad repertoire. Enjoy!
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible™ Burger
- 1 Red Onion
- 2 Tablespoons Chili Powder
- 1 Bunch Cilantro
- 2 Avocados
- 1 Head Romaine Lettuce
- 1 Can Black Beans
- 1 Cup Tortilla Strips
- 1 Cup Cherry Tomatoes
- Salt And Pepper To Taste
- 4 Scallions
- 4 Ounce Can Diced Roasted Chiles
- 2 Ounces Black olives
- 1/4 Cup Red wine vinegar
- 1/2 Cup Extra Virgin Olive Oil
- 2 Tablespoons Vegetable oil
- 1/2 Cup Sour Cream
- 4 Cups Salted Tortilla Chips or 6 Taco Shells
- 1 1/2 Cups Shredded Cheddar or Jack Cheese
COOK THE IMPOSSIBLE BURGER
Heat the sauté pan over medium high heat and add the vegetable oil. When it starts to smoke, add in the Impossible Burger, breaking into pieces. Allow to sear for two minutes without stirring. Flip with a metal spatula and cook for another 2 minutes (you may need to reduce the heat to medium to prevent scorching), and stir with the metal spatula. Season with salt (about 2 teaspoons), pepper, and the chili powder. Cook for another minute or until cooked through. Set aside at room temperature.
PREPARE THE SALAD TOPPINGS
Cut the cherry tomatoes into halves, thinly slice 4 scallions, chop the cilantro leaves, and shred the head of romaine lettuce. Set aside. Place the chiles and the black beans into a strainer and rinse and drain well. Peel and finely dice the red onion and then place into a large mixing bowl with a pinch of salt. In a small mixing bowl, whisk together the red wine vinegar and the extra virgin olive oil. Add half of the vinegar and oil mixture to the red onion, and combine with the black beans and chiles. Reserve the remaining vinegar and oil.
ASSEMBLE THE SALADS
Dice the avocados and season lightly with salt. In a large mixing bowl, combine the cherry tomatoes, shredded Romaine, cilantro leaves, and sliced scallions. Add the remaining vinegar and oil and the bean mixture. Toss all of these well and season with salt and pepper. Serve on a platter or in individual bowls and top with Impossible Burger, diced avocado, tortilla chips or broken up taco shells, sliced olives, and sour cream and grated cheese if desired.
SERVE, SHARE, AND ENJOY
Serve immediately. Makes four taco salads.
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