“Impossible Beef” Taco Salad with Cilantro-Lime Vinaigrette

Impossible Beef.jpg

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.


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