Bowery Crispy Leaf Taco Salad with Creamy Avocado Dressing

Name: Bowery Crispy Leaf Taco Salad with Creamy Avocado Dressing
Ingredients: 3 tablespoons vegetable oil; 1 small red onion, thinly sliced, divided; 3 cloves garlic, smashed and divided; 1 chipotle in adobo plus 1 tablespoon adobo sauce, finely chopped; 1/2 teaspoon ground cumin; Kosher salt; freshly ground pepper; 14 oz block firm tofu, drained and crumbled (Substitute with ground turkey or ground chicken); 2 medium ripe avocado, cut into 1-inch pieces, divided; 1/4 cup sour cream; 2 tablespoons lime juice; Bowery Crispy Leaf, 4.0 oz; 8 ounces cherry tomatoes, halved; 1/2 cup Bowery Cilantro, leaves and tender stems; 1 ounce cotija cheese, crumbled; tortilla chips, for serving

boweryfarming.com

There’s a reason taco salad has been ubiquitous for decades—its combination of crunchy, spicy and cool flavors are crowd pleasers for the whole family. This mod

View full recipe on boweryfarming.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at boweryfarming.com.

Share this recipe:

Cooking tools:

Food processor
Blender
Skillet
Mixing bowl
Serving platter
Serving bowl
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Spatula
Spoon

Ingredients

3 tablespoons vegetable oil
1 small red onion, thinly sliced, divided
3 cloves garlic, smashed and divided
1 chipotle in adobo plus 1 tablespoon adobo sauce, finely chopped
1/2 teaspoon ground cumin
Kosher salt
freshly ground pepper
14 oz block firm tofu, drained and crumbled (Substitute with ground turkey or ground chicken)
2 medium ripe avocado, cut into 1-inch pieces, divided
1/4 cup sour cream
2 tablespoons lime juice
Bowery Crispy Leaf, 4.0 oz
8 ounces cherry tomatoes, halved
1/2 cup Bowery Cilantro, leaves and tender stems
1 ounce cotija cheese, crumbled
tortilla chips, for serving