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Taco Salad

RollinGreens Taco Salad 

Iceberg Lettuce, Thousand Island Dressing, Corn Chips, Taco Pack, Sour cream & Guac on top



Serves 4

  • 1 Pouch of RollinGreens Taco Pack
  • 2 T Olive Oil
  • 4 Cups water
  • .1 oz. Salt
  • 1 bag of your favorite corn or flour tortilla chips
  • 1 Roma Tomato
  • 3 Sprigs Green Onion
  • Vegan Sour Cream
  • 1 Iceberg Lettuce 
  • Chopped Cilantro (optional)
  • ½ cup Mayonnaise (vegan optional)
  • ½ cup Ketchup (vegan optional)
  • 2 Avocados
  • 1 clove Garlic


Taco Pack:

Add 2 cups of water and 1-2 T of oil to a pan or pot. Bring water to boil. Add Taco Pack contents to boiling water and stir. Reduce heat to medium. Let cook for 7-10 minutes until water evaporates, stir occasionally. Remove from heat and allow it to cool for 1-2 minutes. 


Add 1/2 cup of Ketchup and Mayonnaise to a small mixing bowl. Mix with a fork until blended. 


Wash Avocados very well, cut in half and into a small mixing bowl. Cut Garlic and mash it into a paste with 1t Salt and add to the bowl. Mash Avocados until smooth.

Veg Prep & assembly:

Wash Lettuce Leaves, Tomato, and greens Onion. Dry all vegetables properly. Cut Tomato into cubes. Cut Lettuce and green Onion into 1/4 in. slices. 

In your Serving Bowl or Bowls, add ½ of dressing to the bowl and with a spoon, cover the entire inside of the bowl.

Add a layer of: Chips, RollinGreens Taco Protein, Cheese, Lettuce, Dressing

Repeat two to three times or until bowl or bowls are full. Top with Sour Cream, Guac and Tomatoes.

-Enjoy Chef Ko