Taco and Caesar salad flavours unite to make this fresh and light summer-inspired vegan meal.
Toppings (optional): grated vegan cheese
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
 | Gluten Free |
 | Non-GMO project verified |
 | Nut free (excludes coconut) |
- In a bowl, combine mix and hot water; set aside to hydrate, about 5 min.
- Meanwhile, in a food processor or using an immersion blender, combine avocado, water, lemon juice, garlic, and mustard. Blend until smooth. Taste, then season with salt and pepper. Set aside.
- In a large non-stick fry pan, heat oil over medium-high heat.
- Add hydrated taco mix; cook, stirring often, until liquid has absorbed, about 5–7 min. Stir gently to avoid mashing.
- Slice tomatoes in half; coarsely crush chips.
- To assemble, divide lettuce leaves between four plates (about 6 leaves per plate). For each serving, stack a few leaves to make sturdy bases. Stuff with taco mix; top with tomatoes, chips, and corn. Drizzle with dressing.
Look for romaine hearts in the bagged salad section of the produce aisle. The leaves are crisp and sweet, perfect for stuffing!
This is a perfectly balanced plate.
Per serving: Calories 450, Fat 20 g (Saturated 3 g, Trans 0 g), Cholesterol 0 mg, Sodium 550 mg, Carbohydrate 43 g (Fiber 12 g, Sugars 8 g), Protein 26 g.
20 min
4 servings
$3.53/servingToppings (optional): grated vegan cheese
20 min4 servings$3.53/servingEpicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
| Gluten Free |
| Non-GMO project verified |
| Nut free (excludes coconut) |
- In a bowl, combine mix and hot water; set aside to hydrate, about 5 min.
- Meanwhile, in a food processor or using an immersion blender, combine avocado, water, lemon juice, garlic, and mustard. Blend until smooth. Taste, then season with salt and pepper. Set aside.
- In a large non-stick fry pan, heat oil over medium-high heat.
- Add hydrated taco mix; cook, stirring often, until liquid has absorbed, about 5–7 min. Stir gently to avoid mashing.
- Slice tomatoes in half; coarsely crush chips.
- To assemble, divide lettuce leaves between four plates (about 6 leaves per plate). For each serving, stack a few leaves to make sturdy bases. Stuff with taco mix; top with tomatoes, chips, and corn. Drizzle with dressing.
Look for romaine hearts in the bagged salad section of the produce aisle. The leaves are crisp and sweet, perfect for stuffing!
This is a perfectly balanced plate.
Per serving: Calories 450, Fat 20 g (Saturated 3 g, Trans 0 g), Cholesterol 0 mg, Sodium 550 mg, Carbohydrate 43 g (Fiber 12 g, Sugars 8 g), Protein 26 g.
