“Who doesn’t love tacos? Seriously, if you answered “me,” I’m sorry but we can’t be friends.
And when I say tacos, I mean all varieties of Mexican delights. Taco tacos, fajitas, enchiladas, tostadas… and even taco salads. Yep, I’m counting them. Ya know what I hate though, those giant fried tortilla bowls full of iceberg lettuce with a scoop of ground beef and sour cream, pretending to be all healthy and such. Blah! Is there anything fresh about it!?
If I’m gonna opt for salad vs. the real deal, it better be worth it. (And by worth it I mean healthier + tasty).
So here’s a taco salad you can actually feel good about and seriously enjoy. #winning
But first, lets talk pumpkin seeds, shall we?! Or pepitas, if we’re going to be authentic. Pumpkin seeds are a major source of iron. (Good news for any vegetarians out there!) They’re also good for prostate health, dudes. But what’s the best thing about them? They’re great mood food! Full of omega-3s for boosting your mood and making you so happy (probably because of the taco salad, but also because of the Omegas, I’m sure). I wrote all about the importance of Omega-3s, here. I love sprinkling them on salads, into granolas, like this super seed granola, or right into a smoothie!
Try them in this salad, they’re great! Oh, and if tofu is not your thing, please feel free to sub your favourite protein, like chicken, shrimp, strips of steak, or even chickpeas for an alternate veggie option. Just make sure to cook accordingly! I personally think shrimp would be fantastic with this dressing!
Enjoy! If you try this recipe, snap a picture and #insightfulbite! I’d love to see what you come up with!
| Tofu Taco Salad with Honey Lime Vinaigrette | Print |
- 2 small corn tortillas, cut into thin strips
- 2 teaspoons cooking oil such as coconut or olive oil
- ½ block tofu (8 oz), cut into 1 inch squares
- 1 tablespoon of taco seasoning
- 1 tablespoon honey
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- generous pinch of salt
- ¼ teaspoon cumin
- 4 generous handfuls of lettuce of your choice, I used mixed greens
- ½ orange bell pepper, thinly sliced
- ½ avocado, diced
- 2 tablespoons chopped red onion
- ½ jalapeno, diced (optional)
- 2 tablespoons pumpkin seeds
- ½ an avocado, peeled and sliced
- ¼ cup cilantro leaves, chopped (optional)
- Preheat oven to 425 degrees fahrenheit. Slice the tortilla into strips and place on a baking sheet. Spray lightly with non-stick cooking spray or a drizzle of olive oil and sprinkle with salt. Bake for 4 minutes, then remove from oven, flip and bake an additional 2-4 minutes, watching so they don't burn. Remove from oven and set aside.
- Meanwhile, heat oil over medium-high heat in a large skillet.
- Cut the tofu into cubes and toss with the taco seasoning so that all sides are equally coated in seasoning. Add to the pan and cooked for about 10 minutes, flipping and rotating the pieces every two minutes or so, so that each side gets slightly crisped.
- Meanwhile, add the honey, lime juice, apple cider vinegar, olive oil, salt, and cumin to a glass jar with a tight fitting lid. Shake until combined. Season to taste with salt and pepper.
- Place lettuce, bell pepper, chopped onion, jalapeno, pumpkin seeds, avocado and cilantro in a bowl and toss with 4-6 tablespoons of dressing, to your liking. (You'll have some extra dressing)
- Top with the cooked tofu and crispy tortilla strips and serve immediately.
