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This was delicious and so yummy! The only changes I made were to add black beans to bulk it up a bit and we wrapped ours in the tortillas. Delicious and so easy! Great for a warm spring night so I didn't have to heat up the oven! I was thinking that maybe some avocado on top would be delicious, also. I think I could eat the salsa by itself...so yummy!

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SandwichQueen April 30, 2015

This has potential; made as is we found it a little plain. I used a splash of lime juice instead of zest, but barely tasted it. Next time I would use more, maybe make a little juice dressing that flavors the whole dish. I also want to try baking my tortillas longer next time; I doubled the time indicated here and they still weren't crisp, just got chewy. Update- made it low-carb and meat-free! No tortilla shells, and served with quinoa cooked with taco seasoning, instead of chicken. Makes for better flavor!!

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J-Lynn February 19, 2015

I was going to share this recipe as well, Lissa. It's a keeper. I've learned a few things having made this many times. First off, 3 TBS of cilantro was too overpowering (the kids are not big fans of cilantro). 1 TBS works - omitting is fine too. I've also used dried cilantro (1/2 TBS) and another time I substituted with fresh basil and oregano (1 TBS each). Using butter caused the shells to become chewy and they didn't brown very well. I use tortilla bowl makers to shape shells in the oven and omit the butter (cuts calories too). I found that using a fine microplane to zest the lime is better than a grater. This is such a pretty dish.

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SonnyHavens September 05, 2014

This had a lot of flavor! I served it over mixed field greens (no tortillas). Thanks Lissa, for posting. Roxygirl

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Roxygirl in Colorado September 13, 2009
Caribbean Taco Salad