Skip to content

Tops Friendly Markets Recipes

Impossible Taco Salad Recipe

Tops Exclusive

by Chef Traci Des Jardins

Yield: 4 servings

Preparation Time: 7 min; Cooking: 7 min; Total Time: 14 min



Heat the saute pan over medium high heat and add the vegetable oil. When it starts to smoke, add in the Impossible Burger, breaking into pieces. Allow to sear for two minutes without stirring. Flip with a metal spatula and cook for another 2 minutes (you may need to reduce the heat to medium to prevent scorching), and stir with the metal spatula. Season with salt (about 2 teaspoons), pepper, and the chili powder. Cook for another minute or until cooked through. Set aside at room temperature.

Cut the cherry tomatoes into halves, thinly slice 4 scallions, chop the cilantro leaves, and shred the head of romaine lettuce. Set aside. Place the chiles and the black beans into a strainer and rinse and drain well. Peel and finely dice the red onion and then place into a large mixing bowl with a pinch of salt. In a small mixing bowl, whisk together the red wine vinegar and the extra virgin olive oil. Add half of the vinegar and oil mixture to the red onion, and combine with the black beans and chiles. Reserve the remaining vinegar and oil.

Dice the avocados and season lightly with salt. In a large mixing bowl, combine the cherry tomatoes, shredded Romaine, cilantro leaves, and sliced scallions. Add the remaining vinegar and oil and the bean mixture. Toss all of these well and season with salt and pepper. Serve on a platter or in individual bowls and top with Impossible Burger, diced avocado, tortilla chips or broken up taco shells, sliced olives, and sour cream and grated cheese if desired.

Serve immediately. Makes four taco salads.

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Tops Friendly Markets Recipes

By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service .