Preheat your oven to 350°F.

Take your corn tortillas and slice them into strips. Toss the strips with about ½ tablespoon of oil, ensuring they’re lightly coated. Spread them out on a lined baking sheet in a single layer and bake for 8 minutes, flipping or rotating halfway through. Once crispy, sprinkle with a pinch of salt and set aside.

Give your vegetables a quick wash, where applicable. Then, prepare and cut them as shown in the image below. 

Bring a small to medium pan to medium-high heat. Once the pan is hot, add your taco meat mix along with 2 tablespoons of water. Let it cook for ~8 minutes, stirring occasionally, until the taco mix is heated through.

Assemble your salad by starting with the romaine mix as the base. Top it with your cooked taco meat, shredded vegan cheese, diced shallot, roma tomato, fresh cilantro, chipotle dressing, and finish with a squeeze of lime.