Taco Salad
with Chipotle Lime Sauce
Robin Robertson has served up another delicious meal with this Taco Salad. The chipotle lime sauce is spectacular, and the crunch of the toasted tortilla shells is irresistible alongside the Romaine lettuce, the black beans, and the tomatoes. The cilantro adds a nice touch as well.
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INGREDIENTS
- 12 oz package silken tofu
- 4 teaspoons packed brown sugar
- 3 cloves garlic, peeled
- 1 lime
- 8 corn tortillas
- 1 teaspoon ground chipotle powder, used in 2 steps
- 3 romaine hearts
- 1 tomato
- 1 cup chopped cabbage
- 1 can black beans
- 1/2 cup cilantro
- 1 onion
- 2 teaspoons olive oil*
- * not included
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INSTRUCTIONS
Rinse and dry all produce. Chop the lettuce, tomatoes and cilantro. Peel and chop the onion. Drain and rinse the black beans. Drain the tofu.
Making the sauce. Zest the lime and squeeze the juice into a blender. Add the tofu, brown sugar, garlic, and 1 teaspoon of salt. Add 3/4 of chipotle powder, use remaining chipotle powder to make tortilla chips. Blend until totally smooth. Set aside.
Preheat oven to 400F. Spray a large baking sheet or lightly brush with oil. Cut the tortillas into quarters, making a total of 32 tortilla chips. Spray or lightly brush the tortillas with 2 teaspoons of olive oil, and sprinkle evenly with remaining chipotle powder and salt to taste. Bake until crisp and lightly browned, about 5-10 minutes. Remove and set aside.
In a large bowl, combine the lettuce, black beans, tomatoes, cabbage, cilantro and onion. Surround with the chips, and drizzle the chipotle lime sauce throughout. Serve immediately.
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