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Bowery Crispy Leaf Taco Salad with Creamy Avocado Dressing

A modern twist on an American classic.
There's a reason taco salad has been ubiquitous for decades - its combination of crunchy, spicy and cool flavors are crowd pleasers for the whole family. This modern version packs in more whole foods than its predecessor and the easily adaptable toppings make it perfect for cooking with kids.

Serves 4
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
430 calories per serving


> 3 tbsp vegetable oil
> 1 small red onion, thinly sliced, divided
> 3 cloves garlic, smashed and divided
> 1 chipotle in adobo, finely chopped
> 1 tbsp adobo sauce
> 1/2 tsp ground cumin
> Kosher salt and freshly ground pepper
> 1 14 oz block firm tofu, drained and crumbled (Substitute with ground turkey or ground chicken)
> 2 medium ripe avocados, cut into 1-inch pieces, divided
> 1/4 cup sour cream
> 2 tbsp lime juice
> 4.5 oz Bowery Crisp Leaf
> 8 oz cherry tomatoes, halved
> 1/2 cup Bowery Cilantro. leaves and tender stems
> 1 oz Cotija cheese, crumbled
> Tortilla chips, for serving


Heat oil in a large skillet over medium high heat and add 1/2 sliced onion and 2 cloves garlic an cook, stirring frequently until the edges begin to brown, 3 to 4 minutes.
Add chipotle in adobo and sauce and cumin and season with salt and pepper and cook until the sauce is slightly thickened, about 30 seconds.
Add tofu and stir to coat in the onion mixture and cook, stirring frequently, until tofu is slightly browned and crisp on the edges, 5 to 6 minutes. Transfer to a bowl and set aside to cool slightly.
Combine 1 avocado, sour cream, lime juice, and remaining clove garlic to the bowl of a food processor or blender. Pulse to blend until smooth and with the processor running, add 1/2 cup water; season with salt and pepper.
Spread Crispy Leaf on a serving platter or individual bowls. Top with cherry tomatoes, cilantro, cotija, and remaining avocado and red onion. Crumble a handful of tortilla chips and serve with avocado dressing.

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