Impossible™ Taco Salad Recipe
4 Servings
19 Ingredients
14’ Total time=7’ Cooking + 7’ Preparation
This recipe is made with Impossible™ Beef Mince Made From Plants
Where to buyLet's Get
19 Ingredients
- Package Impossible™ Beef, 12 Ounce
- 1 Red Onion
- Chili Powder, 2 Tablespoons, 14 Grams
- Cilantro, 1 Bunch
- 2 Avocados
- 1 Head Romaine Lettuce
- Black Beans, 1 Can
- 1 cup Tortilla Chips
- 1 cup Cherry Tomatoes
- Salt And Pepper To Taste
- 4 Scallions
- Can Diced Roasted Chiles, 4 Ounce
- 2 oz Black Olive
- 0.25 cup Red Wine Vinegar
- 0.5 cup Extra Virgin Olive Oil
- 2 tbsp Vegetable oil
- 0.5 cup Sour Cream
- Salted Tortilla Chips or 6 Taco Shells, 4 Cups
- Shredded Cheddar or Jack Cheese, 1.5 Cups
How to prepare
Step 1: COOK THE IMPOSSIBLE BEEF
Heat the sauté pan over medium high heat and add the vegetable oil. When it starts to smoke, add in the Impossible Beef, 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.
Step 2: 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.
Step 3: 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 Beef, diced avocado, tortilla chips or broken up taco shells, sliced olives, and sour cream and grated cheese if desired.
Step 4: SERVE, SHARE, AND ENJOY
Serve immediately. Makes four taco salads.
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