This healthy taco salad recipe is a delicious lunch or weeknight meal! It stars crisp lettuce, a zesty cilantro lime dressing, and fresh taco toppings.

Jeanine Donofrio

Phoebe Moore

Updated Feb 19, 2026

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This taco salad recipe is so delicious, I could eat it every day for lunch or dinner. It’s vibrant and healthy, filled with crisp lettuce and other fresh taco toppings, but it’s still super flavorful and satisfying. Avocado adds delicious creamy texture, crispy tortilla strips add crunch, and my favorite veggie taco meat (instead of ground beef) packs in the savory flavor. A zesty cilantro lime dressing takes the whole thing over the top!

Prep this recipe ahead for lunch (store the components separately in the fridge and assemble each day), or make it for a healthy weeknight meal. If you’re anything like me, you’ll love it just as much as regular veggie tacos. Get ready to make it on repeat!

Healthy Taco Salad Ingredients

Here’s what you’ll need to make this taco salad recipe:

Romaine lettuce, because it wouldn’t be a taco salad without a base of crispy greens! Chopped iceberg lettuce is also great.
Shiitake Walnut Taco “Meat” – Instead of topping this salad with lean ground beef or ground turkey, I make a plant-based taco meat that’s every bit as hearty and delicious. It consists of walnuts, shiitake mushrooms, chili powder, balsamic vinegar, and tamari for rich, savory flavor. It comes together in minutes on the stovetop!
Tortilla strips, for that irresistible toasted corn flavor and crispy texture. Crushed tortilla chips work too.
Red cabbage and radishes, for bright pops of color and extra crunch
Tomatoes and pico de gallo, for a juicy contrast to the crunchy veggies and tortilla strips
Jalapeño, for a little heat
And sliced avocado, for creamy texture

Find the complete recipe with measurements below.

My Taco Salad Dressing

My favorite taco salad dressing is this cilantro lime dressing. It has three variations—a classic vinaigrette-style dressing, a creamy avocado one, and a creamy Greek yogurt version. They’re all fantastic here, so feel free to choose whichever one calls out to you. (I personally love the vibrant avocado variation on this salad!)

If you’d prefer a smokier, spicier dressing, toss this salad with my chipotle vinaigrette or chipotle ranch dressing instead.

Classic ranch dressing or a dollop of cilantro lime crema is great here too.

How to Make Taco Salad

This taco salad recipe comes together in four simple steps:

Make the crispy tortilla strips. Cut corn tortillas into strips and toss them with a little olive oil and salt. Bake at 400°F for 10 to 14 minutes, or until crisp.
Make the shiitake walnut taco “meat.” Sauté the mushrooms until they brown and soften, then stir in the walnuts and cook for a minute or two to toast them. Add the tamari, chili powder, and balsamic and season to taste.
Make the cilantro lime dressing. Any variation you like!
Assemble the salad. Top the lettuce with the fresh veggies, taco meat, tortilla strips, and drizzles of the dressing.

Squeeze fresh lime juice on top, and enjoy!

Recipe Variations

One of the best things about this taco salad recipe? It’s customizable! Swap in the veggies you have on hand or use your favorite taco toppings. Here are some suggestions:

Replace the avocado with something else creamy, like guacamole or sour cream.
Add cheese. Sprinkle on some crumbled cotija or grated cheddar cheese.
Make it fruity. Substitute mango salsa or pineapple salsa for the pico de gallo.
Vary the veggies. Raw or sautéed bell pepper, charred poblano, corn, or green onions would all be great additions. I love pickled red onions in this salad too.
Make it a burrito bowl! Reduce the lettuce by half and add a scoop of cilantro lime rice to the bottom of your bowl.

More Salad Recipes to Try

If you love this healthy taco salad, try one of these delicious salads next:

Healthy Taco Salad

rate this recipe:

5 from 23 votes

Prep Time: 15

Cook Time: 10

Total Time: 25

Serves 3

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This taco salad recipe is a great healthy lunch or easy weeknight dinner. Prep the components ahead of time and store them separately for quick assembly! Gluten-free and vegan.

Ingredients

2 corn tortillas, sliced into strips
Extra-virgin olive oil, for drizzling
1 medium head romaine lettuce, chopped
1 cup shredded red cabbage
½ cup cooked black beans, drained and rinsed
2 red radishes, thinly sliced
½ cup sliced cherry tomatoes and/or pico de gallo
1 avocado, sliced
Jalapeno slices, optional
Cilantro Lime Dressing, the creamy avocado variation
Sea salt
Lime wedges, for serving

Shiitake Taco “Meat”

1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stemmed and diced
1 cup crushed walnuts
1 tablespoon tamari
1 teaspoon chili powder, or taco seasoning
½ teaspoon balsamic vinegar
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.
Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.