Celiac Disease Awareness Month is May every year, which means every year we celebrate Cinco de Mayo at the same time we celebrate celiac disease. It’s actually pretty easy, because traditional food served at Cinco de Mayo events are typically naturally gluten-free, like salsa, guacamole, hard tacos, tortilla chips, and more. But too often to manufacturers take something naturally gluten free and add in modifiers that make it unsafe for celiacs. Today for #CDAM16, we’re featuring Nature Path’s Que Pasa line – a gluten-free corn tortilla chip brand that happens to also be delicious.

Their line of gluten-free tortilla chips includes a blue corn, yellow corn, and even a red corn (made from red beet coloring) line. Look for a thin and crispy “cantina” inspired variety this summer too! These are all certified gluten-free. You can find them in paper packing. There are also other chips available in smaller packaging, including ancient grain, purple corn, and black bean. These are my preferred non-flavored tortilla chip on market! I find mine at Sprouts. But it’s not just chips either – they also make a great line of salsas!

Nature’s Path and Que Pasa wanted to share a recipe with you for Celiac Awareness Month – to continue the gluten-free fun for Cinco De Mayo and beyond! Enjoy this meaty meatless taco salad and their special dressing!

Meaty Meatless Taco Salad with Creamy Chipotle Lime Dressing

Salad Mix

• 3 cups spring mix
• 1 cup romaine lettuce
• 1 cup frozen corn, thawed
• 1 cup chopped tomatoes
• 2 avocadoes, chopped or 1 cup guacamole
• 1 cup shredded cheddar or dairy alternative (Daiya, Go Veggie!, or Follow Your Heart)
• ½ cup green onions
• 1 cup favourite Que Pasa tortilla chips, broken
• 1/3 cup pickled jalapeno slices

Creamy Chipotle Lime Dressing

• 1/2 cup Que Pasa Chipotle Salsa
• 1 tablespoon red wine vinegar
• 1 teaspoon lime zest
• 1/4 cup lime juice
• 1/2 cup sour cream or dairy alternative
• 1 tbsp. minced garlic
• 1 tablespoon honey
• 1/2 cup extra-virgin olive oil
• Salt & pepper

Meatless Taco Crumble

• 1½ cups of crumbled extra firm tofu or veggie ground like SoL Cuisine Organic Veggie Crumbles (contains soy) or Hilary’s Eat Well veggie burgers crumbled.
• 1/3 cup of barbeque sauce (make sure it’s gluten-free!)
• 1 packet of taco seasoning (or 0.5 tbsp. cayenne, 0.5 tsp chili powder, 1½ tbsp. paprika)
• 1 tsp. coconut oil
• 2/3 cup chopped onion

1. Sauté onions in coconut oil. Add crumbled firm tofu or veggie ground until heated and then stir in seasoning and barbecue sauce. Set aside.
2. To make dressing, mix all dressing ingredients in food processor. Set aside.
3. To make
4. In a large salad bowl, add salad ingredients, topping with shredded cheese, tortilla chips, and green onions. Garnish as desired.

Want to win a Que Pasa product package so you can celebrate Cinco de Mayo every day? It’s pretty easy during this amazing month-long party for celiac disease awareness! Just follow (aka please read) the terms and conditions of the Rafflecopter below!

a Rafflecopter giveaway

**Nature’s Path provided complimentary samples for a product review and giveaway. We’re so happy they could be a part of this month-long party for #CDAM16!**

Tagged: CDAM16, celiac, gluten free, Nature's Path, Que Pasa, Sponsored, Tortilla Chips