Skip to main content

Taco Salad

So many different kinds of goodness on one plate.

This recipe is so simple that I almost don't count it as a recipe. It's really just assembling a bunch of components and throwing them into a plate. But I love it so much that it deserves to be catalogued here.

Here are my salad components of choice:

1) Romaine lettuce - chopped
2) Avocados - sliced
3) Cheddar cheese - shredded
4) Cilantro - chopped
5) Pickled jalapenos - chopped finely
6) Chips - sliced tortillas with baking spray and sea salt, baked at 350 for 20 minutes
7) Green salsa - Trader Joe's has a delicious one
8) Chipotle yogurt - chipotle in adobo mixed into plain yogurt
9) Black beans - canned black beans, simmered with a bit of green salsa
10) Chicken - rotisserie chicken, shredded and simmered with salsa and a bit of water

It's a lot of steps, but they're all easy. And one head of lettuce, one avocado, and one can of beans leave us enough leftovers for lunch the next day.

The Recipe:
Make as many of the above components as sound good to you, or add some more. Put on a plate.

The Verdict:
Overall grade: A-
Overall reason: Easy, tasty, and fairly healthy
Time to prepare: 40 minutes
Husband quote: "You made nachos!" "No, I made salad." "That's what I said."


Labels:

Comments

Post a Comment

Popular posts from this blog

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
Post a Comment
Read more

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more

Chinese Stir Fry

Looks pretty much exactly like my usual Thai stir-fries I bookmarked  this recipe by Crafty Cookbook  a long time ago, and then waited for eggplant season, and then waited to find eggplant that actually looked good enough to buy, and then I realized that I could just make it with different vegetables. Bring on the broccoli and bell peppers. Aside from the vegetable swap, I baked the tofu for simplicity, added more brown sugar, and added a hefty amount of white pepper. I didn't actually mean to put that much white pepper into it, but it was a delicious kick and I'll do it again that way on purpose.  The Recipe: 2.5 tb soy sauce 2 tb oyster sauce 1/2 tb black vinegar 3 tb brown sugar 1/2 tb grated ginger 1/2 tsp white pepper 1 block tofu, cubed and cooked (I pressed out liquid, tossed with oil and salt, and baked at 375 for 45 minutes) vegetables, chopped (I like broccoli, bell peppers, and onions) 3 cloves garlic, minced pinch of salt 2 tb avocado oil Combine soy sauce, oy...
Post a Comment
Read more