Ole! Crispy Garden Tacos
photo by The Spice Guru
- Ready In:
- 55mins
- Ingredients:
- 31
- Serves:
-
4-6
ingredients
-
GARDEN SALAD MIX
- 2 cups lettuce, chopped
- 1 -2 diced vine-ripened tomatoes or 1 -2 diced ripe roma tomato
- 1 -2 diced ripe avocado
- 1 thinly sliced green onion
- 2 tablespoons fresh cilantro, minced
- 1⁄2 cup sliced black olives
-
CILANTRO-LIME VINAIGRETTE
- 1⁄2 cup Italian dressing
- 1 tablespoon fresh cilantro, minced
- 2 teaspoons fresh lime juice
- 1⁄4 teaspoon granulated sugar
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄8 teaspoon fresh lime zest
-
MEAT
- 1 1 lb cooked beef (shredded or chunked) or 1 lb cooked pork (shredded or chunked)
-
CHILI-LIME SPICE GLAZE
- 3⁄4 cup cold water
- 1 tablespoon fresh key lime juice
- 1 tablespoon instant masa harina flour (El Mexicana brand Masa Casera)
- 1 tablespoon instant onion flakes
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon instant chicken bouillon powder (Knorr, not beef!)
- 1 teaspoon california chili powder (unseasoned)
- 1 teaspoon paprika
- 1 teaspoon seasoning salt (Lawry's brand)
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon fresh lime zest
- 1⁄8 teaspoon ground oregano
-
CRISP SHELLS
- 6 small flour tortillas (Mission brand)
-
CHEESE (CHESO FRESCO OR FETA OKAY)
- 4 ounces Cotija cheese (crumbled over Garden Salad Mix, divided per serving)
-
OPTIONAL
- 6 ounces sour cream (over seasoned meat, divided per serving)
-
FRYING OIL
- hot canola oil or light olive oil, to crisp shells
directions
- GARDEN SALAD MIX: PREP all vegetables needed for recipe: 2 cups chopped lettuce, 1-2 diced tomato(es), 1-2 diced avocados, 1 thinly sliced green onion, 3 tablespoons chopped cilantro (cilantro for CILANTRO-LIME VINAIGRETTE included), 1/2 cup olives and 1/4 teaspoon fresh lime zest (divided, for CHILI-LIME SPICE GLAZE and CILANTRO-LIME VINAIGRETTE); SQUEEZE limes and reserve 4 teaspoons lime juice; COMBINE dry Garden Salad Mix in bowl; REFRIGERATE until needed.
- CILANTRO-LIME VINAIGRETTE: ADD the following ingredients into a salad-dressing cruet or jar with a lid: 1/2 cup Italian dressing, 1 tablespoon minced fresh cilantro, 2 teaspoons fresh lime juice, 1/4 teaspoon granulated sugar, 1/8 teaspoon freshly ground black pepper, and 1/8 teaspoon fresh lime zest: SEAL cruet or container; SHAKE well. Refrigerate until needed.
- MEAT: BROWN fresh ground meat or poultry into a skillet over medium heat; DRAIN if necessary.
- CHILI-LIME SPICE GLAZE: MEASURE recipe ingredients into a resealable plastic container with tight-fitting lid (3/4 cup cold water, 1 tablespoon fresh key lime juice, 1 tablespoon instant masa harina flour, 1 tablespoon instant onion flakes, 1 1/2 teaspoons ground cumin, 1 teaspoon Knorr instant chicken bouillon powder, 1 teaspoon unseasoned california chili powder, 1 teaspoon paprika, 1 teaspoon Lawry's seasoning salt, 1/2 teaspoon sugar, 1/4 teaspoon ground black pepper, 1/8 teaspoon garlic powder, 1/8 teaspoon fresh lime zest. 1/8 teaspoon ground oregano); CLOSE lid; SHAKE well until dry ingredients are thoroughly dissolved; POUR mixture immediately into 1 lb cooked, drained ground beef; BRING to boiling, allowing liquid to reduce; REDUCE to medium heat; ALLOW to cook, stirring occasionally, until very little water remains and beef is moistened, yet not soggy; COVER and reduce heat to medium-low and simmer for 5-7 minutes to steam and tenderize the beef, allowing flavors to infuse fully; KEEP warm over lowest heat setting.
- CRISP SHELLS: POUR canola oil into a clean skillet over medium heat to about 1/2 inch; HEAT oil; ADD one tortilla at a time with metal tongs, allowing to lightly brown on one side (about 30 seconds), turning tortilla and folding to form a shell; BROWN lightly and evenly until shell surface begins to form crisp bubbles; REMOVE shell from oil and place on a paper-towel lined plate; CONTINUE to crisp the remaining tortillas the same way.
- FILLING: FILLeach shell with the meat mixture.
- TOP meat with sour cream.
- ADD the GARDEN SALAD FILLING.
- CRUMBLE the Cojito cheese over GARDEN SALAD FILLING.
- DRIZZLE with CILANTRO-LIME VINAIGRETTE; SERVE and enjoy!
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RECIPE SUBMITTED BY
The Spice Guru
United States
Mathematician... Metaphysician... Magician in a test kitchen