This isn’t a recipe – just a reminder that when you make tacos, whether with beef, pork, tofu, chicken, or beans, you can make the dish a whole lot lighter, more nutritious, and filling by turning your taco into taco salad. I don’t always do this – sometimes I really want a taco – but I often do, because I love the crunch of cool lettuce against warm, spicy filling.
I start with a big bowl of fresh greens (cabbage is nice too). To fill out the salad without weighing it down, I grill a couple of skewers of tomatoes and slices of red bell pepper to add to the greens. I’d grill fresh sweet corn if I had it but…it’s March in Minnesota, so that’s not happening. I also throw a couple of soft corn tortillas on the heat and grill them until chewy/crunchy – great texture without frying. Slice the peppers and tortillas into strips before adding them to the salad. (Everything gets either a rub of olive oil first, or a spritz of olive oil nonstick spray, as well as a sprinkle of salt, before hitting the coals.)
A little of the heavy toppings goes a long way (dab of sour cream, a slice or two of avocado, if I add sour cream I skip grated cheese, one small grilled tortilla is perfect, a couple of sliced olives). Go as heavy as you like on salsa, squeezes of fresh lime, or my favorite – sriracha, hooooey, I made mine so hot tonight I broke a sweat. Love it.