Healthy Taco Salad

• 2 corn tortillas (sliced into strips)
• Extra-virgin olive oil (for drizzling)
• 1 medium head romaine lettuce (chopped)
• 1 cup shredded red cabbage
• ½ cup cooked black beans (drained and rinsed)
• 2 red radishes (thinly sliced)
• ½ cup sliced cherry tomatoes and/or pico de gallo
• 1 avocado (sliced)
• Jalapeno slices (optional)
• Cilantro Lime Dressing (the creamy avocado variation)
• Sea salt
• Lime wedges (for serving)
• 1 tablespoon extra-virgin olive oil
• 8 ounces shiitake mushrooms (stemmed and diced)
• 1 cup crushed walnuts
• 1 tablespoon tamari
• 1 teaspoon chili powder (or taco seasoning)
• ½ teaspoon balsamic vinegar
• Sea salt and freshly ground black pepper

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