Taco Salad with Homemade Tortilla Chips

Ingredients

• 2 x tortillas
• 1 tbsp olive oil
• ¼ tsp salt
• ½ x lime
• ¼ pack spinach
• ½ x cucumber
• ½ x red pepper
• ½ x red onion
• 50 g cheese
• 1 dl sour cream

Method

1. In this dinner, we'll use vegan mince and guacamole that were made earlier in the weekly menu.
2. Brush the tortillas with olive oil, sprinkle with salt and lime juice. Cut them into triangular shapes and place on a baking tray lined with parchment paper. Bake at 180 degrees celsius for about 5-8 minutes. The tortilla chips become crispy once they've cooled down.
3. Dice cucumber, bell pepper and red onion and mix together in a bowl with spinach.
4. Grate cheese and add to the salad together along with the vegan mince from yesterday's dinner.
5. Make a simple avocado dressing by mixing 50/50 sour cream and guacamole.
6. Top the taco salad with avocado dressing and serve with crispy tortilla chips.