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Taco Salad

Today’s lunch was the Quorn Taco Salad 🌮🥗! I subbed out the quorn for shredded mahi in mine, but this recipe will be delicious no matter protein what you use! Want to try jackfruit next time 👀 Also, used goat cheese crumbles instead of the Nut Cheese Sauce from #PlantParadox30. I was in a hurry and forgot to soak my macadamias last night 🙈! It was still


For the dressing:


1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

Juice of 1 lime

Zest of 1 lime

1 clove garlic, crushed or minced

1/4 cup minced cilantro

1/4 cup minced green onions

1 tsp Dijon mustard

1 tsp sea salt

1/2 tsp cumin

1/4 tsp paprika


1. Place all ingredients in a jar and shake vigorously to combine.

2. Use immediately and stash the rest in refrigerator until needed.

For the Protein (Quorn, Mahi Mahi, Jackfruit, etc)


1 tbsp extra virgin olive oil

1 bag Quorn grounds or 2 cups shredded jackfruit or 3-4 oz. Mahi Mahi

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp black pepper

1/2 tsp sea salt


1. In a large sauté pan, heat the oil over medium-high heat. Add the Quorn, jackfruit, or fish, as well as cumin, paprika, black pepper, and salt.

2. Cook stirring occasionally, until hot and cooked through, about 5-10 minutes (or longer for the fish).

3. Let cool while assembling the salad. Serve.

For the salad:


2 cups spring mix

1/4 cup Taco Salad Dressing

1/4 cup guacamole (search for my recipe on the blog!)

1/4 cup goat cheese crumbles

3-4 oz. cooked Quorn, jackfruit, or fish

1. Top the greens with the guacamole, goat cheese crumbles, and protein of your choice. Serve dressing on the side or mixed right in! Enjoy!

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