HEALTHY(ER) TACO SALAD IN BAKED SCRATCH-MADE SHELLS
Leaner ingredients piled within a bacon-fat tortilla shell for just a bit of naughty
For the Taco Meat:
1lb ground turkey
1tsp chili powder
1/2tsp red pepper flakes (or less)
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp cayenne powder
For the Avocado Dressing:
3tbsp lime juice
2 avocados, chopped
handful cilantro, chopped
For the Salad:
4 bacon fat tortillas (recipe link below)
1 head romaine, shredded
2 Roma tomatoes, chopped
1 jalapeno, thinly sliced
1 small yellow onion, chopped
handful shredded sharp cheddar cheese
1c refried beans, warmed
For the avocado dressing, puree ingredients with salt n pep. Add more water until desired consistency. Set aside.
Start with the scratch-made taco shells: Follow tortilla recipe to the rolled out circle stage but not yet cooked.
Preheat oven 450 degrees. Grease the outside of four regular-sized ovenproof bowls with bacon drippings and turn upside down onto a baking sheet. Transfer dough circle onto the upside-down bowl, laying it over gently and folding the extra dough in a large crimp pattern. Grease topside of dough with bacon drippings. Repeat with remaining dough pieces. Bake in oven for 5-8 minutes, then broil for 4 minutes or until lightly browned on top. Remove from oven and set aside.
While tortillas are cooking, go ahead and brown your meat in a small skillet over medium with spices and salsa. Once meat is almost cooked down but not quite all the way, add 1 tablespoon of water.
To assemble, work lose tortilla shells from bowls by gently sliding a butter knife in between the bowl and the shell. Flip upside down onto a plate.
Smear beans on the bottom of the shell and season with salt n pep. Pile in lettuce, tomato, jalapeno, onion, meat, and cheese. Drizzle with avocado sauce and serve.