The average taco-salad (with the fried shell) contains around 950-1000 kcal, around 50-60g fat and close to 2000 mg sodium. The other night I was going for a veggie-filled wrap until my tortilla began to toast more than I wanted. I typically toast my tortilla on a low heat pan (after I cook my veggies) with a little non stick spray for a minute or two (total, both sides included) but when I started to see the bubbles in my "La Tortilla Factory 100 kcal tortilla (http://www.latortillafactory.com/products-5.aspx) I realized that there was no way I would be able to fold my wrap. I ended up putting my tortilla in a shallow bowl and I noticed that I was able to bend the edges (when it was still warm) so that it resembled a taco shell...but without the grease!! I was very impressed with my presentation, I couldn't wait til Karel came home from work to let him know we were having "taco salads" for dinner!
I'll leave the inside toppings up to you (be creative!) but I used tomatoes, green peppers, tofu, leftover Israeli couscous, onions, mushrooms, chickpeas, corn, garlic and romaine lettuce.
Heart-Healthy Taco Salad
5 comments:
Best idea ever! Man - I love mexican food! When we make fish tacos - we take the corn tortillas and heat them up in the pan the same way w/a little spray olive oil and salt. Yummm...
We make this all the time. I hang my tortilla over an empty food can, bake in the oven until it forms the shape of the bowl. My kids just love filling the bowl with veggies and chicken :-)
That looks awesome. I just made Tostadas a few weeks ago with a corn tortilla baked in the oven. They were awesome too!
Great idea & pictures. Looking forward to trying it out! :)
Love Mexican- I never knew to heat tortillas with non stick - just ate them plain - can't wait to try
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