Tuesday, June 9, 2009
Taco salad, two ways
This version is the Fish Taco salad. The base is torn romaine, topped with warm black beans, sliced Belgian endive, chopped carrots and cauliflower, sliced green onion, cilantro and sliced avocado.
To cook the white fish (I used tilapia), squeeze a lime over the fish, season to taste with chili powder and cumin, and then broil for 5 or 10 minutes until the fish is opaque and flaky.
This version is closer to the taco salad most people know.
A bed of romaine lettuce, topped with warm black beans w/ sliced green onions, chopped tomato, yellow bell pepper, chopped jalapeno, chopped carrots, sliced radish, sliced avocado and a grated cheddar-Monterey Jack mix. The meat is lean ground turkey prepared with one packet of McCormick low-sodium taco seasoning.
The chips are Hanover White Corn Tortilla Chips. The nutrition information was comparable (given their size and portion size) to Baked Tostidos, and the price was much better.
Ideally, I like to make the freshest, healthiest food I can. Still, I work, parent twin toddlers and try to maintain a social life and sanity. Some days, I'd like to open a can of Spaghettios or call for a pizza, but I try not to buckle.
Reinventing old fuddy-duddy family-style recipes is kind of fun - and I'm starting to understand why they wound up on the American dinner table (read: they're effing easy).