taco salad your way + diy taco seasoning
Ain’t no party like a taco salad party!! ⚡️🌮⚡️🌮⚡️🌮
Ok, so taco salads as we know are the shiz. BUT (you knew the but was coming…🤣), I like to make sure mine deliver on flavour AND nutritional quality. Because you can totally have both with your taco par-tay (and it still be delicious).
This post is going to show you how you can get your vegan taco salad dance on💃 by not only making your own taco seasoning (even if just to say you DIY’d today😉), but packing in the VEG to make your body hum.
It’s a taco salad of YOUR creation by choosing what you add to your salad (and hey- there’s a few recipes in this post for inspo). You’ll also find my steps I use to assemble it all together, so let’s get this party started & dig in!
OK, step one is making the taco seasoning. Because without this, how will your taco salad ever come to life?! (Unless you buy a pre-made seasoning, which is ok too!)
DIY TACO SEASONING
After making this, you can then choose your vegan protein of choice to marinate it in—cooked black or green lentils, tempeh, or tofu are my top picks!
Ingredients
1 tbsp chili powder
3/4 tbsp cumin
1/2 tsp paprika
1/2 tsp oregano
1/4 tsp onion powder or granules
1/4 tsp garlic powder or granules
1/8 – 1/4 tsp cayenne (optional: for medium to hot!)
1/2 cup water
1 package of tempeh, torn into crumbles
Directions
In a small bowl, combine all spices, then add your water, and mix.
Then, grab your crumbled tempeh, place in the spice/water mixture and mix to coat the tempeh completely with the spices.
Place mixture in the fridge for a couple of hours until ready to prepare/cook so that the tempeh can marinate with the seasoning and absorb the flavours.
Ok, now onto step two, getting your taco “meat” ready. This is where you season your vegan protein with your DIY seasoning by sautéing (with added veggies if you fancy). In my house, I love using black or green lentils (pre-cooked), tempeh, or tofu as taco “meat.”
If you want to up the nutrition anté then this is where you also add in additional veggies, so decide how far you want to go into plant-based taco salad world!
protein prep
If adding veggies, dice them now (mine of choice: a medium onion and medium zucchini + any other veggies I have on hand that feel fitting), then in a frying pan over medium heat, add a bit of oil or water and sauté the veggies for a few minutes, until slightly tender.
Next, add in your DIY taco seasoning with your protein of choice (pre-cooked green lentils have been my jam lately—1 cup dry lentils, cooked in 2.5 cups of water until tender) along with 1/4 – 1/2 cup water and cook for about 10 minutes, adding more water if and when needed. There should be enough to coat the ingredients to have them not stick to the frying pan, but not enough to make it soupy-like.
Once everything is done cooking, it’s up to YOU how you wish to proceed. This is where we might part ways as you enjoy the rest of your taco salad how you like it… or follow on for more steps & inspo.
taco salad assembly + a simple slaw recipe
It’s one thing to make delicious taco meat, but let’s be honest, are you really just going to eat it on its own? The answer is, of course, no! Given the prepared taco pic at the top, I clearly was not doing that either! I thought I would offer an additional simple slaw recipe & how I turn a taco salad into a flavour bomb💣 !
My taco salad (from base to top):
🌮Mixed greens base (arugula, romaine, sprouts, kale, etc—whatever you fancy)
🌮Carrot & red cabbage slaw* (recipe below)
🌮Roasted sweet potatoes (optional)
🌮Pico de gallo* (diced tomatoes, lime juice, salt, garlic, cilantro)
🌮Sliced avocado (or guacamole)
🌮Cashew sour cream* (soaked cashews, water, lemon juice, ACV, salt)
🌮Hot sauce (this one’s my fave for this salad)
🌮Chopped cilantro
* = items I prepare myself
If you’re feeling extra saucy in the kitchen, then here’s an additional recipe you can prepare to pop the flavour of the tacos.
RED CABBAGE AND CARROT SLAW
Ingredients:
1-2 medium carrots, shredded (I use this tool)
1/4 of a large red cabbage, shredded/finely chopped
1-3 green onions, chopped (optional)
1-3 tbsp white vinegar
splash of agave nectar
handful of cilantro, finely chopped (optional)
salt, to taste
Directions:
Combine all ingredients in a small bowl. Prep 5-10 mins before needed so the vinegar has a chance to set into the veggies.
That’s it!
I really do think this recipe is perfect for those warm (summer) evenings when you’re ready for something that’s light + refreshing, but also hits the spot. Plus, you’re hitting on SO many diverse veggie points here! Cheers to that & happy taco salad eating!
