Ingredients
Scale
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons whole milk
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle powder
- ¼ teaspoon kosher salt
- 1 pound ground meat alternatives (turkey or plant-based crumbles)
- 2 tablespoons taco seasoning
- ¼ cup water
- 1 large head of iceberg lettuce
- 1 cup halved cherry tomatoes
- ½ cup finely diced red onion
- 1 cup shredded sharp cheddar cheese
- 1 large diced avocado
- ½ cup sliced black olives
- tortilla strips
- fresh cilantro (for garnish)
- jalapeños (for garnish, optional)
Instructions
- In a medium bowl, combine mayonnaise, sour cream, whole milk, lime juice, garlic powder, onion powder, chipotle powder, and kosher salt. Whisk until smooth.
- Heat a skillet over medium heat. Add ground meat alternatives and cook for a minute.
- Add taco seasoning and water to the skillet. Stir and let cook for 8-10 minutes until thoroughly cooked.
- Remove the outer leaves of the iceberg lettuce and core it. Quarter into 4 wedges.
- On a large platter, place the wedges and drizzle the creamy dressing over the top.
- Scatter cherry tomatoes, red onion, cheddar cheese, and avocado over the wedges.
- Add black olives and tortilla strips for crunch. Garnish with cilantro and jalapeños if desired.
- Serve immediately and enjoy!
Notes
Customize your Taco Wedge Salad with different proteins or seasonal veggies! Perfect for meal prepping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Assembling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg