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Vegetarian Taco Salad

This easy Vegetarian Taco Salad recipe is a great way to enjoy your favorite tacos while helping you get in more greens. Made with corn tortillas, cheese, amaranth, and sunflower seeds. 
Prep Time 10 mins
Servings 4 people


  • 3-4 corn tortillas
  • 4 cups mixed greens
  • 30 gr. cheese
  • 1/4 cup amaranth
  • 1/4 cup sunflower seeds

For the dressing

  • 1/4 cup olive oil
  • 1/4 cup dijon mustard
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 1 tsp salt


  • For the dressing: In a small bowl add all the ingredients together and whisk until fully incorporated. You can keep in the fridge for up to 7 days. 
    For the salad: Preheat your oven to 375. Lay your tortillas on a baking sheet and place them in the oven for 5 minutes. Once they are dry cut the tortilla into very thin strips. Heat a little bit of oil on medium-high heat. Pace a handful of your tortilla strips into the hot oil, in a single layer. Use metal tongs to distribute the tortilla strips so that they aren't overlapping and so that all sides get coated with oil. Fry for approximately 2 minutes until the chips just begin to color and they are firm. Set aside and allow them to cool completely.
    Select your base. I am a big fan of mixing kale, arugula, and spinach but you can choose any greens you prefer.
    Place your greens on a bowl and top with tortilla strips, cheese, amaranth, and sunflower seeds. Drizzle with dressing.