Healthy Taco Salad with Baked Tortilla Strips
Homemade baked tortilla strips make this vegan taco salad delicious, interesting and super tasty. This recipe is so simple, you'll be making it over and over again.
Servings: 4 -6 Servings
Calories: 460kcal
Equipment
- Superior Glass Mixing Bowls with Lids - 8 Piece Mixing Bowl Set with BPA- Free lids, Space Saving Nesting Bowls - Easy Grip & Stable Design for Meal Prep & Food Storage -Glass bowl For Cooking, Baking
Ingredients
Spiced Tortilla Strips
- 4 8 ” tortillas *
- 2 Tablespoons olive or avocado oil
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- ½ teaspoon sea salt
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Cilantro Dressing:
- 1 large bunch cilantro---about 1 cup firmly packed leaves
- 1 lime zested and juiced
- ¼ cup olive or avocado oil
- 1 Tablespoon water
- 1 teaspoon honey or maple syrup
- 1 clove garlic pressed
- 1 small jalapeno deseeded and chopped
- ½ teaspoon cumin
- ½ teaspoon ground corriander
- ½ teaspoon sea salt
Salad Ingredients:
- 1 red bell pepper cut into thin strips
- 1 yellow bell pepper cut into thin strips
- 1 small purple onion cut into thin strips
- 3 ears corn cut off the cob (about 1 cup corn kernels)**
- 1 cup black beans rinsed and drained
- ½ cup fresh cilantro leaves
- 1 cup grape tomatoes halved
- 1 avocado cubed
- 1 head romaine lettuce stacked and thinly sliced
Instructions
- Make Tortilla Strips: Preheat oven to 400. Cut tortillas in half and then into ½” strips, then place in medium sized bowl. Mix spices together and then whisk in oil to form a paste. Pour spice paste over tortillas and mix well. It's OK if some of the tortilla strips break while you’re trying to coat with spices, all shapes and sizes are welcome! Bake for 10 minutes. Toss and continue baking another 8-10 minutes, until crispy.
- Tortilla Strips can be made ahead to this point and stored room temp in tightly sealed container as long as they are completely cooled before storing.
- Make Dressing: Use immersion blender to puree all ingredients until smooth and creamy. Can also be made using regular blender or food processor. Dressing can be made ahead and stored in air tight glass jar in the fridge for up to one week. Bring to room temp and shake well before using.
- Make Salad: Prepare veggies for salad and toss together in a large bowl. You can make to this point ahead (all but the avocado which needs to be added last minute). When ready to serve, add in the tortilla strips and avocado and toss with enough dressing to coat, erring on the side of under-dressed. You can always pass around extra dressing for those who want more.
Notes
- TORTILLAS: Use grain-free almond flour, coconut flour or cassava flour tortillas or gluten-free corn tortillas, depending on dietary needs.
- CORN: substitute frozen organic corn or frozen fire roasted corn, but NOT canned corn....if fresh corn isn't an option.
- CARB CONSCIOUS: Omit the corn and substitute ½ the beans for chopped nuts to up the protein while limiting the carbs.
Nutrition
Serving: 1g | Calories: 460kcal | Carbohydrates: 49g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Sodium: 913mg | Fiber: 12g | Sugar: 9g