Taco Salad Bowl

Taco Salad Bowl

Taco Salad Bowl

Taco Salad Bowl

Yield 2 Servings

Ingredients 

1 lb            Lean ground meat (choice of beef, chicken or turkey) 

¼ cup        White onion, fine diced

2 pc           Garlic cloves, minced

1 tbsp        Blend of your favourite spices (Cajun spice or Cumin & Chili Powder)

2 tbsp        Tomato paste (optional) 

4 cups        Iceberg lettuce, sliced thin 

1 cup          Red cabbage, sliced thin

1 ½ pc        Limes, fresh

1 ½ pc        Tomato, small dice

1 ½ pc        Avocado, small dice

½ pc 85g    Gouda jalapeno cheese, shredded

3 tbsp         Sour cream 

4 pc            Tortilla Wraps, Thinly Sliced 

TT              Olive Oil 

2 cups         Canola or Vegetable oil 

 

Method

 In a hot skillet, add meat, cook and drain fat, set meat aside
 Sautee onions and garlic until translucent, add meat and spices, season to taste 
 Stir in tomato paste, add 1 cup of water, bring to a boil, let simmer on medium heat
 Reduce liquid until it evaporates, add juice of half a lime, check seasoning, set meat aside 
 Shallow fry tortilla strips in canola oil until crispy, remove from oil, season to taste, set aside 
 Start to assemble salads in bowls
 Toss lettuce and cabbage with olive oil and juice of 1 lime, season to taste 
 Garnish with tomatoes, avocados, meat, sour cream, cheese and tortilla crisps 

 

Suggestions

In the recipe above, option to replace tomato paste with 1 cup finely diced fresh tomatoes  

Fry off extra tortilla crisps, enjoy with fresh guacamole and tomato salsa using up your extra avocados and tomatoes 

Please leave your choice of ground meat (beef, chicken or turkey) in the comment section upon check out.

 


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