Let’s taco ’bout tacos. Who isn’t utterly obsessed with taco night?! I love getting together with friends, combining ingredients, and chowing down on some good Mexican grub. But sometimes, your body just craves a giant plate of greens! I wanted to create a salad that’s totally NOT yawn-worthy and packs all of the Mexican ingredients you know and love. So I made a big ass taco salad with cilantro cream dressing that you definitely won’t have a problem with.
This makes two large servings, so you might want to double (or triple) the recipe if you have guests coming over! Or you could make my rainbow quinoa taco salad for even more of a food fiesta!
the big taco salad
The big taco salad has it all! Cilantro cream dressing, crunchy romaine, black beans & corn, and avocado.
cilantro cream dressing (makes 1 cup)
- 1 C raw cashews, soaked for 20 minutes in hot water
- 1/4 C unsweetened nondairy milk
- 1/4 C packed fresh cilantro
- 1 lime, zest and juice
- 1/2 tsp apple cider vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 8 C romaine lettuce, roughly chopped
- 1/2 C finely chopped red onion
- 2 C red cabbage
- 1/2 C frozen corn, thawed and drained
- 1/2 C canned black beans, rinsed and drained
- 1 C cherry tomatoes, quartered
- 1 avocado, peeled and diced
- organic corn chips
To make the dressing, combine all the ingredients in a high-powered blender until very smooth and creamy. Refrigerate until ready to use.
Toss chopped romaine in a mixing bowl with the red onion and a 1/2 cup of dressing. Put your dressed lettuce into your serving dishes and add the red cabbage, tomatoes, and avocado on top.
I like combining the corn and black beans together. I add that to the top of the salad. Drizzle with more cilantro cream dressing, if desired. The dressing will keep for 5 days in the fridge. Serve with corn chips and salsa on the side, or you could crumble the chips onto the salad and dollop with salsa. Do the big taco salad however you want!