Taco Salad with Jalapeño Ranch
Prep time
Cook time
Total time
This taco salad recipe is the perfect summer meal! Healthy & fresh, they're loaded with smoky quinoa taco "meat," veggies, crispy tortilla strips, and a cool, creamy vegan jalapeño ranch.
Recipe type: Main dish
Serves: 4
  • 3 corn tortillas, thinly sliced
  • 6 cups shredded romaine lettuce
  • Kernels from 3 medium ears of corn
  • 2 tomatoes, diced, lightly salted
  • 1 jalapeño, stem and ribs removed, sliced (optional)
  • 1 avocado, pitted and diced (optional)
  • 1 cup chopped cilantro
  • Lime slices, for serving
Creamy Cucumber Jalapeño Ranch (makes extra)
  • 1 cup peeled and blanched slivered almonds
  • ¾ cup Original Almond Breeze Almondmilk Unsweetened
  • ⅓ cup chopped peeled cucumber
  • 1½ tablespoon lime juice + ½ teaspoon zest
  • 1 tablespoon white wine vinegar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ to 1 jalapeño pepper, stem and ribs removed
  • ½ teaspoon sea salt
  • Freshly ground black pepper
Spiced quinoa
  • 2 cups cooked red quinoa
  • 1 cup cooked black beans, drained and rinsed
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon lime juice + ½ teaspoon zest
  • 1 teaspoon chili powder, more to taste
  • ¼ teaspoon smoked paprika, more to taste
  • ¼ teaspoon maple syrup
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 3 scallions, chopped
  1. Make the Cucumber Jalapeño Ranch dressing: In a high-speed blender, blend the almonds, almond milk, cucumber, lime juice, lime zest, vinegar, onion powder, garlic powder, jalapeño, salt, and several grinds of black pepper. Chill until ready to use.
  2. Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the tortilla strips with a drizzle of olive oil and a few pinches of salt. Bake for 10 to 12 minutes, or until crispy.
  3. Make the Spiced quinoa: In a medium pot, combine the quinoa, black beans, olive oil, lime juice, lime zest, chili powder, smoked paprika, maple syrup, salt, and several grinds of black pepper. If desired, heat until warmed through, then stir in the scallions. This can also be served cold.
  4. Assemble the taco bowls with the romaine, Spiced quinoa, corn, tomatoes, jalapeño and avocado, if using, and the tortilla strips. Top with the cilantro and drizzle with the Cucumber Jalapeño Ranch dressing. Serve with the lime slices and extra sauce.
A high-speed blender, such as a Vitamix, works best here to blend the creamy sauce.
Recipe by Love and Lemons at https://www.loveandlemons.com/taco-salad/