Plant-Based Fajita Taco Salad
This plant-based fajita taco salad is built on Abbot's Butcher ground "beef," sautéed peppers, onions, and mushrooms, and fresh pico de gallo. It's compatible for both Whole30 and Plant-Based Whole30. A great weekday lunch, dinner, or meal prep option.
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This plant-based fajita taco salad has been a go-to for weekday lunches and dinners for years. I developed it using Abbot’s Butcher Plant-Based Ground “Beef”, which cooks up quickly with a good fajita spice blend. The salad is layered with romaine lettuce and sautéed peppers, onions, and mushrooms. Pico de gallo and guacamole serve as the dressings, so no bottled ingredients are required.
It’s Whole30 compatible and works for Plant-Based Whole30, which makes it a reliable option when you need something that fits both at the same table.
Ingredients You’ll Need
The full ingredient list with measurements is in the recipe card below. Here’s a quick look at what you’ll need.
Abbot’s Butcher Plant-Based Ground “Beef,” bell peppers, yellow onion, mushrooms, and romaine lettuce make up the base of this salad. It’s seasoned with my Taco & Fajita Spice Blend and served with pico de gallo, homemade guacamole, and lime wedges. You can use store-bought pico de gallo in a pinch, but a quick homemade batch makes a noticeable difference. That recipe is in the notes below.
How to Make a Plant-Based Fajita Taco Salad
Find the full instructions in the recipe card below. Here’s a brief overview.
Cook the plant-based “beef” in a hot skillet with the fajita spice blend and a splash of water until cooked through, then set aside. In the same skillet, sauté the peppers and onion until soft, then cook the mushrooms separately until they release their water and start to crisp up.
For meal prep, keep the plant-based “beef” separate from the peppers, onions, and mushrooms. Those can reheat separately before tossing with the chopped romaine and other cold toppings.
This is one of those recipes that is easy to put in your weekly rotation. The components come together quickly, it holds up well for meal prep, and it works whether you’re doing Whole30, Plant-Based Whole30, or just looking for a hearty Taco Tuesday meal that will keep you full longer.
Plant-Based Fajita Taco Salad
Ingredients
- 1 10-ounce package of Abbot’s Butcher Plant-Based Ground “Beef”
- 2 tablespoons Taco & Fajita Spice Blend
- ¼ cup water
- 2 bell peppers, sliced
- 1 yellow onion, sliced
- 8 ounces mushrooms, sliced
- 2 to 3 tablespoons olive oil, divided
- Kosher salt
- Black pepper
- 2 heads romaine lettuce, chopped
- Guacamole, for serving
- Lime wedges, for serving
For Pico de Gallo
- 2 Roma tomatoes, diced
- ¼ white onion, diced
- ½ jalapeño pepper, minced
- 3 tablespoons minced cilantro
- 1 lime, juiced
- ¼ teaspoon kosher salt
- 1 pinch black pepper
Instructions
- Heat a large skillet over medium-high heat. Add in Abbot’s Butcher “Beef”, 2 tablespoons fajita spice blend and ¼ cup water. Stir to combine, cooking for 6 to 8 minutes, until an internal temperature of 165 degrees F is reached. Remove from skillet and set aside.
- Wipe out skillet and return to cooktop over medium-high heat. Add 1½ tablespoons olive oil to the skillet. Once heated, add in sliced bell peppers and yellow onion. Cook for 7 to 10 minutes, until soft and cooked through. Season with a pinch of kosher salt and black pepper. Remove from skillet and set aside.
- Add remaining 1½ tablespoons olive oil to the skillet, over medium-high heat. Once heated, add sliced mushrooms. Cook for about 3 minutes, stirring occasionally. Add a couple of pinches of kosher salt and continue to cook for another 5 minutes, until water releases from the mushrooms and they begin to crisp.
- Add a generous portion of chopped romaine lettuce to a serving bowl. Top with a couple of scoops of each: the fajita “beef”, onions and peppers, and mushrooms. Use pico de gallo and guacamole in lieu of another salad dressing, and squeeze a lime wedge on top.
For Pico de Gallo
- Add all ingredients to a small bowl and stir to combine. Cover and refrigerate for at least an hour before serving. Keeps for up to 5 days.
Notes
- For meal prep, store each component separately in airtight containers. The plant-based “beef,” peppers, onions, and mushrooms will keep in the fridge for up to 4 days.
- This recipe is Whole30 compatible and Plant-Based Whole30 compatible.
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