Impossible Beef Taco Salad with Cilantro-Lime Vinaigrette

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Servings

Prep Time

20 minutes

Cook Time

45 minutes

Image of Impossible Beef Taco Salad with Cilantro-Lime Vinaigrette

Ingredients

1 Lb. Impossible ground beef
2 Tbsp. Extra-virgin olive oil
1 Tbsp. Chipotle in adobo sauce

Spice Mixture

1 Tbsp. cumin
1 Tbsp. coriander
½ Tbsp. oregano
¼ Tsp. cayenne
1 Tsp. garlic powder
1 Tsp. onion powder
Salt and pepper

Lettuce and toppings of your choice

Romaine lettuce, chopped
Black beans, rinsed and drained
Cherry tomatoes, halved
Avocado, diced
Toasted pepitas
Cotija
Cilantro, 1 Tbsp. chopped

Cilantro-Lime Vinaigrette

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

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.

Taco Salad Vegan

Impossible Beef Taco Salad with Cilantro-Lime Vinaigrette

Name: Impossible Beef Taco Salad with Cilantro-Lime Vinaigrette
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 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