Impossible Beef Taco Salad with Cilantro-Lime Vinaigrette
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Chef Aly Romero
Rated 4.0 stars by 3 users
Vegan
4
20 minutes
45 minutes
1 Lb. Impossible ground beef
2 Tbsp. Extra-virgin olive oil
1 Tbsp. Chipotle in adobo sauce
1 Tbsp. cumin
1 Tbsp. coriander
½ Tbsp. oregano
¼ Tsp. cayenne
1 Tsp. garlic powder
1 Tsp. onion powder
Salt and pepper
Romaine lettuce, chopped
Black beans, rinsed and drained
Cherry tomatoes, halved
Avocado, diced
Toasted pepitas
Cotija
Cilantro, 1 Tbsp. chopped
1/3 cup red wine vinegar
1 garlic clove minced
2 Tbsp. agave (or honey)
½ lime zested and juiced
1 Tbsp. fresh chopped cilantro
extra-virgin olive oil
salt and pepper
Make the spice mixture for the Impossible beef by combining the ingredients in a bowl.
Season the meat in a separate bowl, mixing it to incorporate the spice mixture throughout.
Heat skillet over medium high heat, add extra-virgin olive oil and cook the Impossible beef, breaking it apart with a wooden spoon. When it’s just cooked through, turn off the heat and stir in 1 Tbsp. of chipotle in adobo sauce. Be careful not to overcook.
Make the Cilantro-Lime Vinaigrette by combining all of the ingredients and whisking to combine or shaking in a mason jar.
Assemble the salad with the toppings of your choice, the Impossible Beef and drizzle the vinaigrette on top.
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