Taco Bowls With Guac A Salsa Salad Food

MEZCAL SHRIMP TACOS WITH GUAC CREMA

Steps:

• Gather your ingredients.
• For the crema: Seed and chop green chili. Halve and pit avocado. To a food processor or high power blender, add the juice of 1 lime, chili, scoop in the avocado, onion and crema or sour cream and process into a smooth sauce. Season with salt to taste.
• For the tacos: Finely chop onion. Place tomatoes in a strainer to drain. Pat shrimp dry. Peel garlic and thinly slice, grate or chop garlic.
• Heat a large cast-iron or wide, shallow skillet over medium-high heat with EVOO, 2 turns of the pan. Melt butter into oil and when it foams add onion, garlic, cumin, paprika and chipotle in adobo. Swirl and toss a minute. Add tomatoes, cook a minute or 2 more, then add mezcal and a drizzle of honey -- be mindful of a flare up. Swirl a minute more. Add the shrimp to the sauce, season with salt and pepper and cook, turning occasionally, 3 to 4 minutes. Add juice of lime, remove from heat.
• Char tortillas in a hot stainless pan over high heat or over open flame on gas burners. Blister the tortillas 20 to 30 seconds and stack in a cloth napkin or towel to keep warm.
• Serve shrimp in serving bowl with tortillas, crema, lettuce, lime wedges and toppings alongside.
• To build tacos: Slather or squirt sauce on tortilla, top with lettuce, shrimp -- squirt on more lime juice of you like, cilantro, jalapenos, radishes, cheese and scallions.

BEEF TACO SALAD BOWLS

Steps:

• Preheat the oven to 350°F. Preheat a large skillet and add a tablespoon ofoil.
• Heat a tortilla until it starts to bubble, flip it over, and let it get a couple of bubbles on the second side.
• Remove it, place in an oven-safe bowl (such as a French onion soup bowl, mini Le Creuset, or ceramic bowl), pressing down gently making sure not to rip the tortilla, and keeping the sides up. Alternatively, flip the bowl over so the opening of the bowl is face-down on your counter, and lay the tortilla over the bowl, making sure the sides are pressed down over the bowl securely.
• Repeat the process with the remaining 5 tortillas.
• Place the bowls on a cookie sheet and bake for 15 minutes. Tap the tortillas to make sure they are nice and crispy before removing. If the bottoms are not crisp enough, bake for an additional 1 to 2 minutes, or until done. While the bowls are baking, make the Creamy Lime-Cilantro Dressing.
• Place the cilantro, sour cream, olive oil, garlic, coriander, salt, pepper, optional jalapeno, and lime juice in the canister of a food processor or high speed blender and process untilsmooth. Set aside in the fridge until ready to use.
• To a large skillet, add the ground beef, taco seasoning, and brown over medium-high heat, crumbling the beef as it cooks. Although taco seasoning packets usually call for adding water, I don't in this situation but use your judgement if you want more liquidy and saucy ground beef.
• After the beef has browned, add the corn, and brown slightly, about 1 minute.
• To the baked taco bowls (or large mixing bowl or individual plates), equally divide all the ingredients* including the ground beef, optional olives, black beans, cheese, optional jalapeno, avocado or guacamole, onions, salsa, sour cream, and optional squirt of lime juice.
• Evenly drizzle with lime-cilantro dressing and serve immediately. Taco salad bowls are best served fresh.

MEATLESS TACO SALAD

Steps:

• For the dressing: Whisk up the Chermoula Sauce with the vinegar and vegetable juice. Store in the refrigerator until ready to serve.
• For the taco topping: Char the poblanos over a flame on a gas burners or char under the broiler until the skins are blackened all over. Place the peppers in a bowl. Cover and cool the peppers slightly. Then peel and seed the peppers, and chop. Reserve for later use.
• Heat the oil over medium-high to high heat, add the mushrooms and brown a few minutes then add the corn and cook until it starts to brown as well, 5 to 7 minutes more. Add the garlic, onions, oregano, chili powder and some salt and pepper. Cook until the onions are tender crisp, couple of minutes, then deglaze pan with the beer. Add the tomatoes and poblanos, and cook to just heat through. Turn off the heat and cool. Store in the refrigerator for a make-ahead meal. Reheat over medium-high heat until just hot through.
• To serve, line a serving platter, bowl or individual shallow bowls with the lettuce and fill with the warmed salad. Top with Tortilla Strips, cheese, peppers and scallions. Pour the dressing evenly over top and serve.
• Preheat the oven to 400 degrees F. Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick. Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin. Arrange on baking sheets in a single layer and bake until crisp.

DIY TACO SALAD LUNCH BOX BOWL

Steps:

• Heat a skillet over medium heat, and add the ground beef, 3 teaspoons water, chili powder, cumin, oregano, paprika and salt. Stir well to combine, and cook the mixture for 2 minutes, then remove from the skillet. Place in an insulated food storage container to keep warm, or store in the refrigerator until ready to serve, and heat in microwave for 1 minute before placing in thermos.
• Place the lettuce, tomatoes and avocado in lunch box storage containers. Place the cheese and tortilla chips in separate containers. Make sure one of the containers is large enough to serve as the mixing and serving bowl.
• Pack the containers in an insulated lunch box, along with a fork.

TACO SALAD

Steps:

• In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes. Add citrus juice, zest, and taco seasoning mix, stir until well combined. Taste and adjust seasonings. Set aside to cool.
• Arrange lettuce on large platter with remaining ingredients. Top with chicken, garnish with baked chips and jalapenos.