This taco salad with a creamy avocado crema sauce on top is a quick and easy lunch for summer. It is a mouthwatering fusion of vibrant flavors and satisfying textures that's sure to become a household favorite! This dish combines the best of two worlds: the bold, zesty essence of tacos and the crisp, refreshing goodness of a salad. Whether you're looking for a quick weeknight dinner or a crowd-pleasing party dish, this recipe has got you covered.
To tie it all together, we've crafted a tantalizing dressing that's both creamy and spicy, adding just the right amount of kick to each bite. And don't forget the finishing touches – a sprinkle of shredded cheese, a dollop of sour cream, and a handful of crunchy tortilla chips for that irresistible textural contrast.
Ingredients You'll Need:
- Butler Sam’s Taco Crumbles
- 1 Avocado
- 1 Head of Lettuce
- Tomatoes
- Cilantro
- Red Onion
Avocado Crema Ingredients:
- 1 Avocado
- ¼ c. Tofutti Sour Supreme
- ¼ c. Unsweetened plant milk (such as Oatly Oatmilk or Elmhurst Unsweetened Cashew Milk)
- Splash of lime juice
- Salt & Pepper to taste.
- First, prepare the Taco Crumbles. Add 1 cup taco crumbles to a bowl. Immerse in water and let sit for 8 minutes. Drain.
- Heat cooking oil in a skillet and cook crumbles on med-high heat to brown crumbles evenly.
- While the Crumbles are browning in the pan, blend together the ingredients of the Avocado Crema. You can use less or more plant milk depending on how thick you like the consistency.
- In a bowl, add: Chopped lettuce, desired amount of taco crumbles, 1 cup of sliced cherry tomatoes, 1-2 tbsp diced red onion, 1-2 tbsp chopped cilantro, and 1-2 dollops of the avocado crema on top. Finish off with salt & pepper, as needed.
- Enjoy!
