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@FitMenCook's ImpossibleTM Taco Salad Recipe

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FitMenCook's Impossible™ Taco Salad made with Impossible Burger, black beans, pico de gallo and avocado
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  • 3

    Servings
  • Super Easy
  • 20

    Ingredients
  • 10 min

    Preparation
  • 15 min

    Cooking
  • 25 Total Time

    Total Time

Impossible™ Burger is excited to present this delicious Taco Bowl/Salad recipe from the man behind FitMenCook, Kevin Curry. This isn’t just another Taco Salad recipe. You’ll be making your own edible bowl. And it’s actually pretty easy.

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. Increasingly struggling with depression while crashing at his parents’ home in Dallas, TX this was not how he envisioned his life turning out. Eventually, he landed work, but his body was not what he wanted it to be. The depression led him to some bad eating habits and his weight ballooned.

Curry decided to turn his life around. A personal trainer was not something he could afford, and besides, he had been working out for years and still had gained weight. It was at this point that he decided to begin learning about nutrition. This led him to a simple philosophy: take the food he loved and adjust the recipes with healthy, low caloric ingredients.

From this, Curry developed FitMenCook, a now-immensely popular cooking, nutrition and fitness app that people all over use to guide their shopping, cooking and meal planning decisions.

Start your own journey to health and fitness with this FitMenCook recipe for Impossible Taco Salad. Trust us, it is incredibly delicious and, even better, rich in plant-based protein!

20 Ingredients

Check out the recipe ingredients to build your shopping list!

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

    Set oven to 400F

  2. MAKE THE TORTILLA BOWLS

    Ingredients used

    • Olive Oil Spray
    • 3 Flour Tortillas, 10-inch+ Size (wheat optional)

    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.

  3. COOK THE IMPOSSIBLE BURGER

    Ingredients used

    • 1 Pack Impossible™ Burger
    • 1/2 Medium White Onion, Diced
    • 4 Cloves Garlic, Minced

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

  4. ADD THE REMAINING INGREDIENTS

    Ingredients used

    • 1/4 Cup Enchilada Sauce Or Tomato Sauce (optional)
    • 1 Tablespoon Chili Powder
    • 2 Tablespoons Smoked Paprika
    • 1 Tablespoon Cumin
    • 2 Tablespoons Dried Oregano
    • 1 Can Black Beans, Drained (optional)
    • Sea Salt & Pepper To Taste

    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.

  5. REMOVE FROM HEAT

    Ingredients used

    • 1/2 Cup Fresh Cilantro, Chopped

    Sprinkle in the cilantro, mix and then set aside.

  6. BUILD THE TACO SALAD

    Ingredients used

    • 6 Cups Romaine Lettuce, Chopped
    • 3/4 Cup Pico De Gallo
    • 1/3 Cup Red Onion Slices
    • 1 Large Avocado
    • 3 Tablespoons 2% Greek Yogurt Or Plain Coconut Yogurt
    • Fresh Cilantro To Taste, Chopped
    • 3/4 Cup Reduced Fat Cheddar Or Shredded Cashew Cheese, Shredded (optional)

    To the baked shell, add chopped romaine, the Impossible™ Burger, 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!

  7. SERVE, SHARE, AND ENJOY

    Makes 3 servings