Ingredients
Base & Proteins
- 3 cups shredded Romaine or iceberg lettuce
- 1 cup corn tortilla chips
- 1 cup plant-based ground taco meat (seasoned with taco spices)
- 1/2 cup shredded seasoned jackfruit or soy curls
Toppings & Garnishes
- 1/2 cup vegan warm melted cheddar cheese sauce
- 1/3 cup fresh pico de gallo (diced tomatoes, onion, cilantro, lime juice)
- 1/4 cup vegan sour cream
- 1/4 cup pickled red onions
- 2 tbsp sliced black olives
- 1 fresh jalapeño, sliced
- Fresh cilantro, chopped
- Hot sauce or salsa, for drizzling
Instructions
- Cook Proteins: Warm the seasoned plant-based ground taco meat and jackfruit/soy curls in separate skillets over medium heat until thoroughly heated and slightly browned (about 5–7 minutes).
- Prepare Base: Divide shredded lettuce between two large shallow bowls to form the salad base. Arrange a pile of tortilla chips alongside the lettuce.
- Add Warm Toppings: Pour warm vegan cheddar cheese sauce over the tortilla chips. Top with the seasoned plant-based ground and shredded jackfruit.
- Assemble Garnishes: Spoon dollops of vegan sour cream and pico de gallo into the bowl. Add pickled red onions, sliced black olives, and jalapeño rounds.
- Finish & Serve: Sprinkle with fresh chopped cilantro, drizzle with your favorite hot sauce or salsa, and serve immediately!