Vegan Taco Salad
This Vegan Taco Salad is simple to make, delicious, and full because it is high in protein and taste. This delectable salad will quickly become a family favorite served in a handmade taco shell bowl.
Prep Time 2 hours hrs 14 minutes mins
Cook Time 6 minutes mins
Course Salad
Cuisine American
Servings 2
Calories 356 kcal
Salad
- Cilantro, optional
- Hot sauce to taste,
optional
- ¼ cup vegan sour cream
- 4-5 cups lettuce, chopped
- ½ cup black olives
- ½ cup vegan shredded cheese
- 1 cup vegan chorizo
- ½ cup pico de gallo
- ¼ cup guacamole/diced avocado
- 1 cup diced bell peppers
Tortilla Shell Bowl, (optional)
- 2 XXL tortillas
large
- 1-2 tablespoon canned coconut cream/neutral oil
Note: Go straight to step 4 if you don't want to build a tortilla bowl.
Using an air fryer, you can acquire the perfect bowl form by lining the basket with some rolled-up aluminium foil, depending on the shape of your air fryer. After greasing it, fold the tortilla into the basket, folding the edges as necessary. A ramekin or other item that can withstand heat should be placed on top of the additional layer of foil. 4 minutes of cooking at 400 degrees F (205 degrees C). The ramekin and TOP layer of foil should be removed using tongs or an oven mitt since they are extremely hot. Remove the basket(air fryer).
To make the shell extra crispy, place the basket back in the air fryer and cook for an additional two minutes. You might want to alter the temperature based on how dark the borders are.
I adjusted my air fryer to about 385 degrees Fahrenheit to finish the cooking because it gets hot. Keep at the same height if your edges don't have a lot of brown on them. Allow to totally cool.
Oven Method: Using canned coconut cream or a neutral oil like avocado oil, butter both sides of the tortilla and place it in the preheated oven at 375 degrees F Carefully fold the tortilla over the ramekin (or other similarly heat-safe object) and press down if necessary. Wrap the tortilla in foil long enough to reach the edges, then bake for 5 minutes, or until just faintly toasted.
Remove the top layer of foil with tongs or an oven mitt, flip the tortilla bowl right side up, take out the ramekin, then put the foil back on the pan with the bowl on top. The foil's edges should be folded up so that they encircle the tortilla bowl and cover the top edge.
Bake for a further 7–10 minutes, then flatten the foil once more and let it bake for an additional 2-4 minutes, or until it is sufficiently crispy or solid.
Allow to fully cool before filling. Do you need further information about the baking technique? For baking crispy tortilla bowls, go to this guide.
Put the salad together: Add the lettuce to a dish made out of a tortilla shell that has been allowed to cool. Now incorporate more vegetables, such as diced peppers, pico de gallo, tomatoes, onions, and black olives, if using.
Vegan cheese with meat: Add the vegan chorizo and vegan cheese shreds after that (try my nut-free vegan cheddar).
Be a little flirtatious: Add any saucy garnishes, such as salsa, guacamole (or sliced avocado), vegan sour cream, or spicy sauce, in the end.
herbal soaps? Oh, and you can also include cilantro (or soap herbs, as my husband refers to them) or green onion if you want.
Note 1: Making a tortilla shell bowl is optional, so don't feel obligated to do so. If I want a lower carb meal or am feeling lazy (which occurs more frequently than you'd think, I'll admit), I frequently prepare this salad without one. Only the tortilla contains gluten in this dish. Giant gluten-free tortillas are produced by Siete. Although it was delicious when I ate it, I haven't yet attempted making it this way!
Note 2: I enjoy adding my vegan chorizo that I make at home to this salad. Although vegan shredded chicken and vegetarian crumbles are very tasty, I prefer the chorizo's spicy flavor in taco salads.
Note 3: I also added some handmade vegan cheddar cheese that doesn't contain nuts. It shreds well, has a lot of protein, and little fat. But vegan cheese from a supermarket will also work fine in this situation.
Use any toppings you like, note 4! Shredded cabbage (particularly when marinated in lime juice and a little salt, mmm), pickled red onions, jalapenos (either raw or pickled), grape tomatoes, cucumbers, fresh lime juice, vegan queso, and a long list of other ingredients are all fantastic additions to taco salad.
Keyword Nut-Free, Oil-Free, Sugar-Free, Vegan, Vegan Taco Bowl, Vegan Taco Salad
Nutritional data
portion size Amount Per Serving Calories 356 % Daily Value* 1 salad serves 2
15% of total fat, 11.6g
cholesterol 0% at 0 mg
485.3 mg sodium 21%
27.7g total carbohydrates 10%
4.8g of sugars
28.2g (56% of) protein
% vitamin A
111% vitamin C
This Vegan Taco Salad is simple to make, delicious, and full because it is high in protein and taste. This delectable salad will quickly become a family favorite served in a handmade taco shell bowl.
Internet, hello I haven’t had the opportunity to enjoy a salad with you in a very long time! Since I’ve been enjoying hot liquid salads throughout the winter (well, technically it’s still winter in Chicago, so it’s not quite spring yet), I wanted to share a salad I’ve been enjoying lately.
A taste fiesta in your mouth awaits you with vegan taco salad, OK?
Although it is quite adaptable, I wanted to develop this recipe to demonstrate what I used and to share with you this incredibly cool thing you can do with an air fryer:
This taco salad is fantastic and I wholeheartedly suggest it whether or not you make a taco shell bowl.
Okay, so let me just jump in because who needs some weird lady trying to sell them on a taco salad when they are already on the recipe page? not you!
WHAT TO BRING?
Do not feel obligated to prepare a tortilla shell bowl because it is optional.
Get the super large burrito size if you DO use tortillas. Most supermarket stores have them in the tortilla area, where I’ve discovered them.
Giant gluten-free tortillas are produced by Siete. Although it was delicious when I ate it, I haven’t yet attempted making it this way!
I therefore prefer iceberg or romaine lettuce for the greens because I like my taco salads to be quite crunchy. Use whatever you choose.
Regarding the remaining toppings, it really depends on your preferences. We enjoy adding pico de gallo, guacamole or chopped avocado, diced bell peppers, tofu sour cream, and black olives to our dishes.
Although there are also some pretty tasty jalapenos in this dish, I really wanted to top it off with lots of Cholula because I’m still working on increasing my tolerance for hot cuisine.
Oh, and I love cilantro, so I put some on mine, but Paul didn’t have any because he believes they are soap herbs. For me, more.
UTILITIES FOR MAKING A TACO SHELL BOWL
Either an oven or an air fryer (with a basket; a rack-type air fryer might not be suitable for this).
To prevent the bottom of the tortilla from puffing up when using an air fryer, you’ll need aluminum foil (I recommend the heavy duty long aluminum foil) and a ramekin or other heat-safe dish to put inside.
Aluminum foil is still required if utilizing the oven method, along with a larger ramekin or any object that can be turned upside down to serve as the “bowl.” A sheet pan is also required to hold the bowl inverted.