June 20, 2009
a lighter taco salad
Just in time for summer, my version of a lighter taco salad starts with pan-frying corn tortilla strips in a small amount of olive oil until lightly browned and crispy. Transfer them to a papertowel lined dish or small colander to drain. Set aside. Assemble the salad greens [any kind will do] in a serving bowl and add chunks of juicy ripe tomatoes, some corn kernels, thinly sliced jalapenos, black beans, cubed avocado and sliced onions then top the salad with the pan-fried tortilla strips and some grated cheese, if preferred. I would suggest additional julienned jicama and toasted pepitas are perfect for that extra crunch and flavor. For the simple dressing, mix or whisk together a little sour cream, mayo or yogurt, apple cider vinegar, lime juice, a little cumin and chili powder, sugar, salt and pepper to taste. The cumin and chili powder are essential for a touch of Mexican flavors. I served this refreshing salad with a basic beef fajitas made with marinated lean beef strips and stir fried with sliced onions, red and green bell pepper strips [shown below].