prep time
15 minutes
cook time
15 minutes

tic tac TACO SALAD 

Make this delicious Taco salad with romaine lettuce, cherry tomatoes, baby corn, bell pepper, tofu, Del Monte Extra virgin olive oil, zucchini, nachos, yogurt, and Del Monte flax seeds.


1 Head Romaine Lettuce
1 Cup Cherry Tomatoes, Halved
1/2 Cup Baby Corn
1 Cup Yellow Bell Pepper, Thinly Sliced
1 Cup Red Bell Pepper, Thinly Sliced
200 Gram Tofu, Chopped Into 1 Cm Cubes
1/4 TBSP Red Chilli Powder
1/2 TBSP Salt
1/2 TBSP Cumin Powder
1/2 TBSP Garlic Powder
2 TBSP Del Monte Extra Virgin Olive Oil
1 Cup Zucchini Slices
1 Cup Baked Tortilla Chips/Nachos
1/4 Cup Yogurt
2 TBSP Lemon Juice
1 TBSP Honey
1/2 Cup Del Monte Flax Seeds


  1. Toast the flax seeds in a pan, for about 3 mins. To toast them evenly keep flipping the pan while toasting. Then set it aside. In the same pan, heat 1 tbsp oil on medium flame and add tofu, chilli powder, salt, cumin and garlic powder. Keep stirring occasionally for about 5 minutes until the tofu turns slightly browned. Keep it aside.
  2. In the same pan, add 1 tbsp oil and sauté the sliced bell peppers, zucchini slices and baby corn for about 6-7 minutes.
  3.  Put some yogurt, lemon juice, salt, garlic powder, and honey in a bowl and mix everything well. 
  4. To serve, place lettuce in a salad bowl/plate. Top off with spiced tofu, sautéed bell peppers, zucchini, baby corn, cherry tomatoes and baked tortilla chips/nachos. Put the dressing and garnish with toasted flax seeds.

Enjoy your meal!

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