Taco Salad with Avocado Cilantro Dressing (serves: 6, time: 1 hr)
from A Place at the Table Food, Faith and Friendship at the Immaculate Heart Center for Spiritual Renewal
INGREDIENTS for Avocado Cilantro Dressing:
2 cups fresh cilantro, roughly chopped
1 1/2 tablespoons lime or lemon juice
1 tablespoon red or white wine vinegar
4 medium green onions, chopped small
2 cloves garlic, minced
1 teaspoon salt
1/4-1/2 teaspoon sugar
1 medium avocado, halved, pitted, scooped from skin
INGREDIENTS for Taco Salad
1 tablespoon olive oil
1 pound ground turkey
1 teaspoon garlic powder
1/2 teaspoon ground chili powder
1/2 teaspoon ground cumin — We don’t like cumin so we omitted it
1/2 teaspoon dried oregano
1/2 teaspoon salt
6 tortillas, cut into 1/8-1/4 inch strips or triangle wedges
Oil for frying tortillas (e.g., peanut, safflower, vegetable)
8-9 cups romaine lettuce, shredded
2 medium bell peppers, any color, seeded and cut into strips
2 medium tomatoes, cut into wedges
2 green onions, sliced thin
5-6 radishes, sliced thin
1 15-ounce can kidney beans, drained and rinsed
2 cups shredded cheese of choice (jack, chedder, queso fresco)
DIRECTIONS
1. To make Avocado Cilantro Dressing, combine cilantro, citrus juice, vinegar, onions, garlic, salt, and 1/4 teaspoon sugar with 1/2 cup water in a blender. Blend on low until the cilantro and onions are well minced, stopping once to scrape down the sides of the blender.
2. Add avocado and blend, adding up to 1/2 cup more water until thinned to desired consistency. Taste for flavor balance and adjust as needed, adding the additional 1/4 teaspoon sugar if desired.
3. Chill until ready to use. This makes about 2 1/2 cups of dressing.
4. Heat the olive oil in a pan, add the turkey, and season with garlic powder, chili powder, cumin (if you like it), oregano, and salt. Saute over medium heat for 8-10 minutes, stirring frequently until full cooked. Remove from heat and let cool while preparing other ingredients.
5. Pour 1/2-inch frying oil into a small saucepan and heat over medium-high heat. After a few minutes, test the readiness of the oil by dropping in one tortilla strip. If it starts to sizzle quickly, the oil is ready. Drop in a handful of tortilla strips. Fry until golden, about two minutes, stirring frequently. Remove with a slotted spoon and drain in a bowl lined with paper towels. Repeat with the remaining strips, a handful at a time.
6. In a bowl or on salad plates, later lettuce, turkey, beans, pepper, tomato, green onions, radish, and cheese. Dress with Avocado Cilantro Dressing, and garnish with tortilla strips.
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Alright so somewhat related..I don’t eat meat but Matthew does. He was annoyed that I didn’t want to prepare the turkey. What do you guys think? Should I make meat dishes for Matthew because he eats meat? Or should I let him do it? I’m curious as to what you guys think. I have nothing against people who eat meat, obviously I married someone that does, it’s just personal preference.
