1090. Taco Salad

There was once upon a time when I thought of myself as non-affectionate towards Mexican food. Lately, I can’t seem to get enough. Sure, most of the recipes are Mexican-inspired, but the Mexican element is still there. This crispy-crunchy salad is taco flavored, and quite honestly has all the components of a whole meal on its own. Crunchy iceberg lettuce is layered with tomato and onion, topped with a spicy ground meat mix, the compulsory pickled jalapeno, ripe buttery avocado, fragrant coriander, crispy shattered corn tortilla chips, and a zingy lime dressing as the crowning glory.

Ingredients: serves 4

1/2 head iceberg lettuce

1 cup cherry tomato, halved

1/2 purple onion, thin sliced

2 Tbsp pickled jalapeno

coriander

avocado

tortilla chips

 

For the meat:

500g minced lamb

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tsp sweet paprika

1 tsp salt

2 garlic cloves, minced

1 heaped Tbsp harissa paste

 

For the dressing:

1 cup greek yogurt

1/2 cup packed coriander leaves

1 tsp honey

2 limes, juice

3 Tbsp olive oil

1 tsp salt

Method:

Cook the meat: Knead the minced meat with the spices, harissa paste, and grated garlic. Saute over medium-high heat until browned and cooked through. Set aside to cool.

Make the dressing: Blitz all the dressing ingredients in a blender; set aside.

Assemble the salad: (just before serving) Roughly chop the lettuce and distribute over the base of one large serving dish or four individually sized bowls. Top with the chopped tomato and sliced onion. Add the room temperature cooked meat, and top that with pickled jalapenos, diced avocado, chopped coriander, and crumbled chips. Drizzle with the dressing and serve immediately.

صحة و عافية

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