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Impossible Beef Taco Salad with Cilantro-Lime Vinaigrette

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Impossible Beef Taco Salad with Cilantro-Lime Vinaigrette

Impossible Beef Taco Salad with Cilantro-Lime Vinaigrette

Chef Aly Romero

Servings

4

Prep Time

20 minutes

Cook Time

45 minutes

Category

Vegan

Ingredients

  • 1 Lb. Impossible ground beef

  • 2 Tbsp. Extra-virgin olive oil

  • 1 Tbsp. Chipotle in adobo sauce

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  • 1 Tbsp. cumin

  • 1 Tbsp. coriander

  • ½ Tbsp. oregano

  • ¼ Tsp. cayenne

  • 1 Tsp. garlic powder

  • 1 Tsp. onion powder

  • Salt and pepper

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  • Romaine lettuce, chopped

  • Black beans, rinsed and drained

  • Cherry tomatoes, halved

  • Avocado, diced

  • Toasted pepitas

  • Cotija

  • Cilantro, 1 Tbsp. chopped

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  • 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

Directions

  1. Make the spice mixture for the Impossible beef by combining the ingredients in a bowl.

  2. Season the meat in a separate bowl, mixing it to incorporate the spice mixture throughout.

  3. 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.

  4. Make the Cilantro-Lime Vinaigrette by combining all of the ingredients and whisking to combine or shaking in a mason jar.

  5. Assemble the salad with the toppings of your choice, the Impossible Beef and drizzle the vinaigrette on top.