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HEALTHY(ER) TACO SALAD IN BAKED SCRATCH-MADE SHELLS

DF
Leaner ingredients piled within a bacon-fat tortilla shell for just a bit of naughty

Serves 4


For the Taco Meat:

1lb ground turkey

1tsp chili powder

1/2tsp paprika

1/2tsp red pepper flakes (or less)

1/2tsp garlic powder

1/2tsp onion powder

1/2tsp cumin

1/2tsp cayenne powder

2tbsp salsa

1tbsp water

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.