Photo credit: Yummy Mummy Kitchen

I often find myself wanting Mexican food at least 3-4 times a week. Maybe it’s the spices or avocados, either way I love making tacos, nachos, enchiladas, etc.

Here I found a fresh taco salad recipe that I’m ready to make ASAP. This Fiesta Taco Salad is made with tempeh, corn, kidney beans, cherry tomatoes, avocado, cilantro, lime wedges and tortilla chips to garnish. All over a bed of romaine lettuce.

I would sub out the white cheddar cheese for Daiya “cheese” shreds. A great vegan cheese option that’s yummy on any dish!

Find the full recipe here.