Plant Based Taco Salad

This recipe is sized to feed two people or one very very hungry person.

Ingredients

• 1 head romaine lettuce

• 2 tomatoes

• 1 bell pepper

• 1/3 red onion

• 1 avocado

• Soy chorizo (if you are in Toronto, my favourite is from La Tortilleria. If you’re not in Toronto, I have seen one by Tofurkey but have not yet tried it) 

•  1 large or 2 small corn tortillas 

•  Dressing: 2 tbsp tahini, splash of lemon juice or apple cider vinegar, salt and garlic powder to taste, and water to thin 

Directions

1. Cook the chorizo following the package directions

2. Chop the romaine, tomatoes, bell pepper, red onion and avocado 

3. Bake the tortillas at 300F for no more than 10 minutes to allow to become crispy (will harden further while cooling, so be sure to allow to cool fully before crunching on top). 

4. Make the tahini dressing with above listed ingredients and stir well until it becomes thin (sorry quantities are not exact, I don’t do much measuring when I’m cooking, but use your own tastebuds and medical conditions when seasoning, dressing should be salty and garlic-y with less of a bitter tahini flavour) 

5. Put everything in a bowl and you’re ready to eat!