“Impossible Beef” Taco Salad with Cilantro-Lime Vinaigrette
A few months ago, I was tasked with coming up with a recipe using “Impossible Beef”, a plant-based substitute for actual ground beef. I immediately thought of a salad I had a while back at Mendocino Farms and this recipe was inspired by that salad. I remember tasting it and being blown away by the taste and the texture, almost in disbelief that it wasn’t actual ground beef. I created this recipe for an “Impossible Beef” Taco Salad with Cilantro-Lime Vinaigrette and with all of the spices and flavors, you might be fooled as well!
Over the past few years, there have definitely been a lot more plant- based products to hit the shelves. Being honest, they’re not my go-to but I think it’s pretty amazing how they have created a texture that tastes like ground beef as a vegetarian option. If you are looking for a light and healthy alternative to ground beef, give this “Impossible Beef” Taco Salad with Cilantro-Lime Vinaigrette a try. Might be worth a blind taste test…can you taste the difference?
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Course
Salad
Cuisine
Mexican
Servings
4 servings
Ingredients
1 lb. Impossible ground beef
2 Tbsp. EVOO
1 Tbsp. Chipotle in Adobo sauce
Romaine Lettuce – chopped
Black Beans – rinsed and drained
Cherry Tomatoes – halved
Avocado – diced
Toasted Pepitas
Cotija
Cilantro – 2 Tbsp. chopped and divided for salad and dressing
For the 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
For the Cilantro-Lime Dressing
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
EVOO
salt and pepper
Instructions
1. Make the spice mixture for the Impossible Beef by combining the spice mixture 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 EVOO 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 Cilantro-Lime Dressing over the top.