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)
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.
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.