This healthy taco salad recipe is a delicious lunch or weeknight meal! It stars crisp lettuce, a zesty cilantro lime dressing, and fresh taco toppings.
This taco salad recipe is so delicious, I could eat it every day for lunch or dinner. It’s vibrant and healthy, filled with crisp lettuce and other fresh taco toppings, but it’s still super flavorful and satisfying. Avocado adds delicious creamy texture, crispy tortilla strips add crunch, and my favorite veggie taco meat (instead of ground beef) packs in the savory flavor. A zesty cilantro lime dressing takes the whole thing over the top!
Prep this recipe ahead for lunch (store the components separately in the fridge and assemble each day), or make it for a healthy weeknight meal. If you’re anything like me, you’ll love it just as much as regular veggie tacos. Get ready to make it on repeat!
Healthy Taco Salad Ingredients
Here’s what you’ll need to make this taco salad recipe:
- Romaine lettuce, because it wouldn’t be a taco salad without a base of crispy greens! Chopped iceberg lettuce is also great.
- Shiitake Walnut Taco “Meat” – Instead of topping this salad with lean ground beef or ground turkey, I make a plant-based taco meat that’s every bit as hearty and delicious. It consists of walnuts, shiitake mushrooms, chili powder, balsamic vinegar, and tamari for rich, savory flavor. It comes together in minutes on the stovetop!
- Tortilla strips, for that irresistible toasted corn flavor and crispy texture. Crushed tortilla chips work too.
- Red cabbage and radishes, for bright pops of color and extra crunch
- Tomatoes and pico de gallo, for a juicy contrast to the crunchy veggies and tortilla strips
- Jalapeño, for a little heat
- And sliced avocado, for creamy texture
Find the complete recipe with measurements below.
My Taco Salad Dressing
My favorite taco salad dressing is this cilantro lime dressing. It has three variations—a classic vinaigrette-style dressing, a creamy avocado one, and a creamy Greek yogurt version. They’re all fantastic here, so feel free to choose whichever one calls out to you. (I personally love the vibrant avocado variation on this salad!)
If you’d prefer a smokier, spicier dressing, toss this salad with my chipotle vinaigrette or chipotle ranch dressing instead.
Classic ranch dressing or a dollop of cilantro lime crema is great here too.
How to Make Taco Salad
This taco salad recipe comes together in four simple steps:
- Make the crispy tortilla strips. Cut corn tortillas into strips and toss them with a little olive oil and salt. Bake at 400°F for 10 to 14 minutes, or until crisp.
- Make the shiitake walnut taco “meat.” Sauté the mushrooms until they brown and soften, then stir in the walnuts and cook for a minute or two to toast them. Add the tamari, chili powder, and balsamic and season to taste.
- Make the cilantro lime dressing. Any variation you like!
- Assemble the salad. Top the lettuce with the fresh veggies, taco meat, tortilla strips, and drizzles of the dressing.
Squeeze fresh lime juice on top, and enjoy!
Recipe Variations
One of the best things about this taco salad recipe? It’s customizable! Swap in the veggies you have on hand or use your favorite taco toppings. Here are some suggestions:
- Replace the avocado with something else creamy, like guacamole or sour cream.
- Add cheese. Sprinkle on some crumbled cotija or grated cheddar cheese.
- Make it fruity. Substitute mango salsa or pineapple salsa for the pico de gallo.
- Vary the veggies. Raw or sautéed bell pepper, charred poblano, corn, or green onions would all be great additions. I love pickled red onions in this salad too.
- Make it a burrito bowl! Reduce the lettuce by half and add a scoop of cilantro lime rice to the bottom of your bowl.
More Salad Recipes to Try
If you love this healthy taco salad, try one of these delicious salads next:
- Mexican Street Corn Salad
- Black Bean and Corn Salad
- Avocado Salad
- Or any of these 51 Best Salad Recipes!
Healthy Taco Salad
Ingredients
- 2 corn tortillas, sliced into strips
- Extra-virgin olive oil, for drizzling
- 1 medium head romaine lettuce, chopped
- 1 cup shredded red cabbage
- ½ cup cooked black beans, drained and rinsed
- 2 red radishes, thinly sliced
- ½ cup sliced cherry tomatoes and/or pico de gallo
- 1 avocado, sliced
- Jalapeno slices, optional
- Cilantro Lime Dressing, the creamy avocado variation
- Sea salt
- Lime wedges, for serving
Shiitake Taco “Meat”
- 1 tablespoon extra-virgin olive oil
- 8 ounces shiitake mushrooms, stemmed and diced
- 1 cup crushed walnuts
- 1 tablespoon tamari
- 1 teaspoon chili powder, or taco seasoning
- ½ teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
- Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.
- Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.
Notes
This salad is nothing short of magical. I’d give it 10 stars if I could. The citrusy dressing makes all the fresh vegetables sing. And don’t get me started on the shittaco “meat”. My picky teenage son asks me to make extra “meat” be.cause he likes it so much. I add some shredded cheddar/Monterey Jack to his, but I think the salad is better without cheese. The recipe is perfect exactly as written. I’m obsessed! Thank you for making crave-worthy vegetarian/vegan recipes!
Hi Tina, thanks for your comment! Great to hear you both love the salad.
Easy, tasty and mushrooms w/ walnuts make great taco meat substitute. Easy to vary recipe based on ingredients on hand. Company worthy too.
I’m so glad you enjoyed it!
Absolutely delicious. The prep was a bit intense but I spread it throughout the day (pico de gallo and cilantro dressing around noon, mushrooms at 4); by dinnertime, delicious taco salad! Great recipe, I’ll be making again, thanks!
The radishes are a great idea I would never have thought of, as is the mushroom/walnut mixture.
I don’t know how restaurants make their taco bowls, but an easy way at home requires some empty 4″ diameter cans (taller than tuna cans) with top and bottoms removed. Brush tortillas with olive oil & water mixture, drape each one artfully over a can on a cookie sheet, and bake at 375F for 8-10 mins or until stiff and just starting to brown. Voila, taco bowls for your salad.
This is an amazing idea!
SOOOOO Yummy!!! I’m obsessed. The shiitaco “meat” is addictive. The tangy dressing pulls all the crunchy salad ingredients together for a harmonious bite. Definitely one of my favorite salads/meals.
I’m so glad you loved it!
Made this tonight exactly as written except I didn’t use the creamy version of the dressing, and just paired with really good tortilla chips. Will make again. It was really the best Taco Salad that even money can’t buy!
Hi Claire, I’m so glad you loved it!
Also allergic to walnuts, so I’ll try pecans instead.
Baby bella mushrooms are cheaper in my area, and will work just as well.
Can’t have taco salad without cheese, but I’m allergic to dairy. Violife and So Delicious to the rescue. Their vegan cheese shreds taste like the real thing. A couple of minutes before they’re done, I’d put the cheese over the mushroom nut “meat”, and cover with a lid to get the melty gooey yummy of melted cheese.
Or…
The original taco salad back in the 70s (yes, I was there) topped the finished salad with queso made from Velveeta, cheddar and Rotel tomatoes. This time, maybe I’ll cook up some vegan cheeses with the Rotel in a double boiler.
Also, some sour cream is a necessity, and the Tofutti vegan sour cream will work great for this. Mix it with guac and a bit of lime juice, and the guac won’t turn brown.
This is so good! I used beyond beef instead of the shiitake walnut beef. Super easy and I loved all the ingredients. Will definitely make again!
Hello!
Can we do the shiitake taco meat before a day?
I’ll be having ppl over tomorrow night,so was wondering if i can prepare from now:)
Thanks!
Hi Cynthia, yep! It’ll keep for a few days in the fridge.
Does anyone have a calorie count on this amazing recipe?
Absolutely delicious! My two daughters, husband and I gobbled it up! My 10 year old commented on how there were so many yummy flavors in every bite.
We have been eating more vegetarian/vegan dishes lately and this will become our new staple for taco night. Definitely don’t miss the meat. This was fantastic. Thank you so much for the recipe!
I will always, always be grateful for this shitake taco meat and all your mexican and tex-mex vegan recipes!!!
You’re the best!!!!
does your everyday cookbook have nutritional info?
great to have a shiitake version of this, especially since I love taco salads so much and sometimes like to have a different version than the traditional
could you use other kinds of mushroom?
yes, you could use regular cremini (baby bella) mushrooms, chopped small. Hope that helps!
Any way to omit tree nuts from the “meat”? What could replace, peanut?
Hi Lauren, Good question! We haven’t tried this, but I think it could work to increase the mushrooms to 12oz and use 1/2 cup crushed peanuts instead of the walnuts. I think the full 1 cup of peanuts would have an overpowering peanut flavor.
The touch of greek yogurt makes it unique. Simple yet tasty recipe.
Thank you for the post.
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Very cool recipe. I tried it today and it was superb. I liked the heat of jalapenos and black pepper. I used greek yogurt which made it real creamy. 5 stars without a doubt.
Hi Jenny, I’m so glad you enjoyed it!
I bet those radishes add some delicious punch! Looks so good.
Also, thank you so much for linking your cilantro-lime dressing. I never seem to get the dressing right when making a taco salad. I’m so inspired now! Thanks!
http://www.thevanillaplum.com
Hi Michaell, I hope you enjoy the dressing and the recipe!
I’m allergic to walnuts. Is there another nut that would work well too?
Hi Sash, can you have pecans? They would have a similar texture and I think the flavor would really great.
Don’t you mean “shiitaco” “meat”??
😀
yep! 🙂