Vegetarian Taco Salad Recipe | Vegan Red Sriracha Sauce
A vegetarian Taco Salad with lettuce, corn, cherry tomatoes, bell peppers, avocado, scallions, and jalapenos is served with a creamy Red Sriracha Sauce.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Paper towel
- Plate
- Mason jar
- Whisk
- Can opener
- Measuring spoon
- Measuring cup
Ingredients
- 1 head Romaine Lettuce, thinly sliced into ribbons
- 1 (7-oz.) Can Corn
- 1 Bell Pepper, cubed
- 1 Avocado, cubed
- 2 Scallions, sliced
- 2 tbsp. Pickled Jalapenos, drained
- 1 c. Shredded Cheese
- 2 tbsp. Oil (Canola, Vegetable or Grapeseed)
- 4 Corn Tortillas, thinly sliced into strips
- ¼ c. Greek Yogurt or Low Fat Sour Cream
- ½ Lime, juice of
- 2 tbsp. Olive Oil
- 2 tbsp. Sky Valley Red Sriracha Sauce
- 1 tsp. Salt, or more, to taste
- ½ tsp. Pepper, or more, to taste
- ¼ cup Cilantro, diced
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