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+ servings
Taco Salad Recipe

Vegan Taco Salad

We’ll take tacos any day of the week, even in salad form. Here, El Capitán, our vegan chorizo crumbles, top a cabbage and arugula salad with fresh mango, avocado, and red onion. Avocado-cilantro dressing and crunchy tortilla chips garnish this perfect (and quick!) meal.
Course Salad
Servings 2 people


  • 10 oz El Capitán vegan chorizo crumbles by No Evil Foods
  • ½ small yellow onion small dice
  • 5 oz arugula
  • ¼ green cabbage shredded
  • 1 small mango diced
  • ¼ red onion thin sliced
  • 1 avocado sliced
  • 1 cup tortilla chips broken
  • Dressing We used Organic Girl Avocado Cilantro Dressing


  • Saute onion and crumbled chorizo in oil of choice until chorizo is crispy.  Set aside to cool.
  • Toss arugula, cabbage, mango, and red onion with dressing.
  • Top with crispy chorizo, avocado, and crushed tortilla chips.
Keyword vegan
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