I probably could eat Mexican food ev-ER-y day! It’s my favorite type of food, even though I am 100% Italian. 🙂
This recipe from the spring issue of Simply Gluten Free Magazine inspired me to make my own taco salad. They always have GREAT content, and I pick up the new issue whenever it comes out!
I replaced the rice with blue corn tortillas for my version of their recipe, so it could be either a salad, or veggie tacos. It was a buffet of corn, peas, butternut squash, grilled zucchini and red peppers that were all cooked to perfection, and served piping hot. Shredded lettuce, carrots, and cabbage (which Mark loves), cherry tomatoes, avocados, and lemons were the raw veggies—with sour cream, salsa and blue cheese dressing as toppers. You can customize the recipe anyway you want. Add cheese and beans, and you really up your game. I prefer the low-carb approach!
Taco Salad with Avocado-Lime Dressing:
(gluten-free, egg-free, nut-free, soy-free, refined sugar-free, vegetarian)
For the salad:
2 medium sweet potatoes, cut into 1-inch cubes
4 tbsp extra-virgin olive oil, divided use
Kosher or fine sea salt, to taste
Freshly ground black pepper, to taste
1/2 cup frozen sweet corn
1 cup brown rice, cooked according to package directions
1 head romaine lettuce, thinly sliced
1 cup cherry tomatoes
1/2 medium red onion, thinly sliced
1 medium avocado, pitted and diced
1/2 cup shredded Colby-Jack cheese
1 bunch cilantro, roughly chopped
1 lime, cut into wedges
Preheat the oven to 400°F. Arrange the potatoes on a baking sheet and toss with 2 tbsp on the olive oil. Season with salt and pepper. Roast for 35-40 min, stirring once.
In a small skillet, heat the remaining 2 tbsp of olive oil over medium heat. Add the frozen cord and sauté for 5-7 min, until the corn starts to lightly brown.
Fluff the cooked rice wight a fork, then fold in the corn. Spoon the mixture into a large serving platter, leaving room to display the rest of the ingredients side by side, from left to right in this order: rice, lettuce, cherry tomatoes, red onions, avocado, shredded cheese, and chopped cilantro. Garnish with lime wedges.
For the dressing:
1/2 cup water
1 medium avocado, pitted
2 tbsp freshly squeezed lime juice
2 tbsp fresh cilantro
1 tsp garlic powder
1 tsp kosher or fine sea salt
1/2 tbsp freshly ground black pepper
Place all of dressing ingredients into a blender and blend until smooth and thin enough to pour over the salad. (Add more water, if needed.) Pour over the salad (or tacos) and serve!