FitMenCook's Impossible™ Taco Salad

3 Servings

20 Ingredients

By Impossible™ Food chef

Kevin Curry (@FitMenCook)

25’ Total time=15’ Cooking + 10’ Preparation

This Impossible™ Taco Salad recipe is brought to you by Kevin Curry from @fitmencook. Curry’s journey is one that inspires and teaches. In 2008, with a degree from Harvard, Curry found himself unemployed in the middle of the Great Recession. He struggled with depression, which led him to some bad eating habits and weight gain.

He decided to turn his life around, following a simple philosophy: take the foods he loved and adjust the recipes with healthy, low caloric ingredients. From there, he developed FitMenCook, a now-immensely popular cooking, nutrition and fitness app helping guide people's shopping and meal planning decisions. This taco recipe is not only super easy to make, but rich in plant-based protein. Enjoy!

This recipe is made with Ground Beef Meat From Plants

Nutritional information Where to buy

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20 Ingredients

Olive Oil Spray
Impossible™ Beef, 1 Package
1/2 Medium White Onion, Diced
Garlic, Minced, 4 Cloves
1/4 Cup Enchilada Sauce Or Tomato Sauce (optional)
Chili Powder, 1 Tablespoon
Smoked Paprika, 2 Tablespoons
Cumin, 1 Tablespoon
Dried Oregano, 2 Tablespoons
Fresh Cilantro, Chopped, 0.5 cup
Black Beans, Drained (optional), 1 Can
Sea Salt & Pepper To Taste
3 Flour Tortillas, 10-inch+ Size (wheat optional)
Romaine Lettuce, Chopped, 6 Cups
3/4 Cup Pico De Gallo
Red Onion Slices, 0.33 cup
1 Large Avocado
2% Greek Yogurt Or Plain Coconut Yogurt, 3 Tablespoons
Fresh Cilantro To Taste, Chopped
Reduced Fat Cheddar Or Shredded Cashew Cheese, Shredded (optional), 0.75 cup

How to prepare

Step 1: PRE-HEAT OVEN

Set oven to 400F

Step 2: MAKE THE TORTILLA BOWLS

Set a non-stick skillet on medium high heat. Once hot, lightly spray with olive oil and add a tortilla. Cook on one side until a large bubble forms in the tortilla, like a balloon, about 2 minutes. Flip it over and cook on the other side for roughly the same amount of time. Immediately place the tortilla in an oven-safe bowl or ramekin and mold the tortilla into the shape of a bowl. Place some crumbled foil in the middle of the tortilla so that it holds its shape. Place in the oven and bake until it is golden and crispy, about 6 – 8 minutes. Once finished baking, set aside to cool and harden.

Step 3: COOK THE IMPOSSIBLE BEEF

Set a nonstick skillet on medium high heat. Once hot, lightly spray with oil then add Impossible™ Beef, onions and garlic. Chop it up as it cooks in the skillet.

Step 4: ADD THE REMAINING INGREDIENTS

Add the enchilada sauce (if applicable), then add the remaining ingredients except the cilantro. Continue chopping and stirring until the veggie ground has browned and the ingredients are well mixed, about 6 minutes. If you are adding in the black beans, fold those in now as well.

Step 5: REMOVE FROM HEAT

Sprinkle in the cilantro, mix and then set aside.

Step 6: BUILD THE TACO SALAD

To the baked shell, add chopped romaine, the Impossible™ Beef, pico de gallo, a dollop of mashed avocado, a dollop of Greek yogurt (or plain coconut yogurt) and fresh cilantro. If you are adding cheese, add that to finish it off!