neat Mini Taco Salads

neat Mini Taco Salads

A vegan party appetizer that couldn’t be quicker to prepare, and devour! Enjoy a healthy appetizer with our neat Mexican Mix.

Try another great neat-based appetizer with mini taco salads, created with corn tortillas, toppings such as avocado, pico de galla, and olives, in addition to the neat egg and neat Mexican Mix. This powerful combination creates a plentitude of salads, pieced together on top of the tortillas and easy to eat. Enjoy these vegan Mexican flavors alongside guests for your next appetizer.

Serving Size: 24 Mini Taco Salads

  • 1 package neat Mexican Mix
  • 12 corn tortillas
  • neat eggs (2 tbsp of neat egg powder mixed with 4 tbsp of water)
  • 1/5 tbsp avocado oil
  • Salt, pepper and hot sauce to taste
  • 2 cups romaine lettuce, chiffonade
  • 2 cups pico de gallo
  • 1 avocado, diced
  • 2 cups pitted, sliced black olives
  • 24 whole cilantro leaves, stems removed

Using a 4-inch round cookie cutter, cut out two rounds from each corn tortilla.

Fill a frying pan with high heat oil, enough to submerge the tortilla rounds completely. Fry the tortilla rounds until they are browned and crisp, about 1 minute each. Place the tortilla crisps on paper towels to drain the oil. Add a pinch of salt to each. Let cool.

Prepare entire package of neat Mexican Mix according to package instructions.

After you have browned the “meat” mixture, place in a food processor and pulse 2-3 times, until you have a texture similar to ground meat. Take the food processor bowl off. Add the almond oil and rub into the “meat” mixture with your hands to make moist. Season to taste with salt, pepper and hot sauce.

Place tortilla crisps onto a serving platter. Top each tortilla with the following ingredients in the following order: shredded romaine lettuce, neat Mexican crumbles, pico de gallo, one black olive slice, one piece of diced avocado, and one whole cilantro leaf.

Click here to shop neat Mexican Mix on Amazon.

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