Taco and Caesar salad flavours unite to make this fresh and light summer-inspired vegan meal.
Toppings (optional): grated vegan cheese
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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 (Fibre 12 g, Sugars 8 g), Protein 26 g.
20 min
4 servings
$4.15/servingToppings (optional): grated vegan cheese
20 min4 servings$4.15/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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 (Fibre 12 g, Sugars 8 g), Protein 26 g.
