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ImpossibleTM Taco Salad Recipe

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  • 4

    Servings
  • Super Easy
  • 19

    Ingredients
  • 7 min

    Preparation
  • 7 min

    Cooking
  • 14 Total Time

    Total 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 meat spices thrown in. Once that’s ready, simply dice your favorite toppings, combine with oil and vinegar, and assemble the taco salad in your bowl.

You can top your salad with whatever you’d like, but we especially like the crisp and vibrant combination of black beans, tomato, romaine, cilantro, cheese, and crispy tortilla pieces. Feel free to mix it up. The Impossible™ taco meat is the real star of the salad here. This taco salad makes enough for four-six servings. Enjoy!

19 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible Burger
  • 1 Red Onion
  • 2 Tablespoons Chili Powder (includes cumin, oregano, chili, garlic, etc.)
  • 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 (optional)
  • 4 Cups Salted Tortilla Chips or 6 Taco Shells
  • 1 1/2 Cups Shredded Cheddar or Jack Cheese
4 steps
  1. COOK THE IMPOSSIBLE BURGER

    Ingredients used

    • 12 Ounce Package Impossible Burger
    • 2 Tablespoons Chili Powder (includes cumin, oregano, chili, garlic, etc.)
    • 2 Tablespoons Vegetable oil

    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 there is no more red showing. Set aside at room temperature.

  2. PREPARE THE SALAD TOPPINGS

    Ingredients used

    • 1 Red Onion
    • 1 Bunch Cilantro
    • 2 Avocados
    • 1 Can Black Beans
    • 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

    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 mixing bowl with a pinch of salt. In a mixing bowl, combine the red wine vinegar and the extra virgin olive oil. Combine the red onion, black beans, chiles and half of the vinegar and oil mixture in a bowl. Reserve the remaining vinegar and oil.

  3. ASSEMBLE THE SALADS

    Ingredients used

    • 1 Head Romaine Lettuce
    • 1 Cup Tortilla Strips
    • 1/2 Cup Sour Cream (optional)
    • 4 Cups Salted Tortilla Chips or 6 Taco Shells
    • 1 1/2 Cups Shredded Cheddar or Jack Cheese

    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 (room temperature), diced avocado, tortilla chips or broken up taco shells, sliced olives, and grated cheese (optional).

  4. SERVE, SHARE, AND ENJOY

    Serve immediately. Makes four taco salads.