Taco salad--a contradiction in terms if I ever heard one. Tacos are all greasy and crunchy and drippy with oil and cheese while salads are all smug and healthy with their crisp greens and seasonally fresh veggies. Can the two possibly make nice-nice and play together in a way that doesn't discredit them both?
In a word, si. Last night I made a taco salad that kept the spirit of the taco alive while not totally embarrassing the entire salad race.
It all started with these little taco bowl pans I found a few weeks ago and was dying to use. By baking burrito-sized flour tortillas in the mold, I eliminated the need to buy pre-packaged fried taco shell bowls. Ole!
Let's take a peek inside, eh? I mixed up shredded iceburg lettuce, sliced red onion, radishes, grilled chicken, black beans, orange bell pepper, avocado and cheddar cheese. As a kid, my mom always used Catalina dressing on taco salads, but I used ranch, feeling inspired by Jenna's post on taco salad last week. I made my own reduced-fat version using low-fat mayo and 1% milk, then threw in onion powder, cumin, chipolte powder, garlic powder, cilantro, parsley and salt and pepper to taste.
I am now devoting myself to making more dinners that come in an edible bowl. Any suggestions, you clever little minxes?