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Taco Salad
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Summer of Salads: A Different Taco Salad
In the past week, San Francisco's seen some of the hottest days of the year. Which is why when a friend came over for lunch, I suggested we make a big, chilled salad with a cooling dressing to top it off. I chose taco salad: not the traditional kind with a fried tostada bowl and ground beef, but a lighter, meatless version with a creamy cilantro, cucumber, and avocado dressing.
Would You Eat This Taco Salad?
While it's true that airlines have recently expanded their food offerings, the airport still dominates the market when it comes to travel meals. But — like Party and I witnessed during last year's trip to Aspen — airport food often falls incredibly flat. During recent travels, I experienced something similar when I ordered what I expected to be a taco salad, only to be greeted by a heaping pile of white rice, stringy chicken, overcooked corn, and wilted cilantro.
Fast & Easy Dinner: Turkey and Black Bean Tostadas
Tonight, serve your family a meal that comes together in minutes. This tostada recipe is great because it's full of flavor and texture. There's a satisfying crunch thanks to the tostada base, a crispness from the filling black bean and corn salad, and richness provided by the cheddar cheese and sour cream.
Fast & Easy Dinner: Turkey Taco Salad
Taco salad is one of my guilty pleasure foods. When I'm alone at my parents' house, I like to make a large one and enjoy it for several meals.
This divine variation features ground turkey mixed with a store made salsa.
Fast & Easy Dinner: Layered Taco Salad
Whenever I want a hearty salad for dinner, I make a taco salad. Packed with tons of veggies, beans, and cheese, taco salads are divine and filling. This vegetarian version is served layered in a glass dish, almost like a trifle.
Would You Rather Eat Nachos or Taco Salad?
Source and Source
Would You Rather Eat Nachos or Taco Salad?
Nachos, melted cheese is the way to go!
Taco salad, I like the crunch of lettuce.
Shrimp Cocktail With a Taco Kick
Until I discovered this recipe, I'd never considered eating raw corn off the cob. But since devouring these chile-rubbed shrimp with avocado-corn salsa, I've been adding raw corn to all of my salads. Now that you're a pro at cutting corn off the cob, try enjoying Summer's sweet bounty in a spicy shrimp taco.
The Basics: Pico de Gallo
During the Spring and Summer, you can almost always find the ingredients for pico de gallo in my fridge. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness.
Today's Special: Beef Burrito Skillet
My mom, who I love dearly, does not cook. She rarely prepared us dinner when my siblings and I were younger, but when she did it was one of her simple specialties: chicken and pasta, pancakes, sloppy Joes, or tacos. My favorite of her meals was tacos.
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