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    You are in: Home / Recipes / Caribbean Taco Salad Recipe
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    Caribbean Taco Salad

    Average Rating:

    3 Total Reviews

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    • on September 05, 2014

      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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    • on April 21, 2013

      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.

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    • on September 13, 2009

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

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    Nutritional Facts for Caribbean Taco Salad

    Serving Size: 1 (389 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 381.2
    Calories from Fat 187
    Total Fat 20.8 g
    Saturated Fat 8.7 g
    Cholesterol 135.4 mg
    Sodium 212.3 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 2.8 g
    Sugars 19.9 g
    Protein 26.3 g

    The following items or measurements are not included:

    whole wheat tortillas

    lime zest

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