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PBS Taco Salad Recipe

This Taco Salad is super delicious, full of flavor, and beyond simple to make!
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Main Course, Salad
Cuisine: Mexican, Plant Based, Vegan
Keyword: Plant Based, Vegan
Servings: 6 servings
Author: Temara LeShaun


  • 2 pkgs Meatless Crumbles ( I use Beyond Meat Fiesta)
  • 1 tsp olive oil (or any oil of choice)
  • 8 oz Romaine and or Iceberg Lettuce (chopped)
  • 1 1/3 cup Cherry Tomatoes (halved)
  • 3/4 cup Non-Dairy Shredded Cheddar Cheese (I used Daiya)
  • 1 med. Avocado (cubed)
  • 1/2 cup Scallions (chopped)
  • 1/3 cup Tomato Salsa (I used Tostitos Splash of Lime)
  • 1/3 cup Non-Dairy Sour Cream (I used Tofutti brand)
  • Seasoning of your choice (season to taste)
  • 1/2 small Lime (juiced) (optional)


  • Cook Meatless Crumbles as directed on the package. Add in your favorite seasonings. Or use a package of taco seasoning.
  • Combine all remaining ingredients in a large bowl. Add in the meatless crumbles. Add lime juice and Toss combining all ingredients together and enjoy!


I hope you enjoy!
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