For a healthy lunch, snack, or light dinner...
Taco Ensalada con Guacamole
Serves 4
Preheat the oven to 400F (200C)
4 8- to 10-inch (20-25 cm) whole-grain, spicy, or gluten-free tortillas
2 large ripe avocados
2 Tbs. (30 ml) organic lemon juice
zest of one organic lemon
1 tsp. (5 ml) chili powder
pinch or two each: paprika, ground turmeric, and (optional) cayenne pepper to taste
1 organic diced tomato
½ diced organic sweet onion
organic mixed lettuce
some parsley or cilantro for garnish
optional: plain organic (dairy-free) yogurt
optional: plain organic (dairy-free) yogurt
A. Taco bowls:
1. Line a baking pan with parchment paper.
2. Arrange the four oven-safe bowls upside down on the pan.
3. Drape the tortillas over the bottom of each bowl.
4. Bake for 10-15 minutes or until they are crisp and almost firm to the touch, but not burned.
5. Transfer the bowls to a wire rack and let cool at least 5 minutes.
B. Guacamole filling:
1. Rough chop the needed avocados.
2. In a bowl, mash the avocados, lemon juice, chili powder, turmeric, paprika, and (optional) cayenne pepper.
3. Fold in the tomatoes and onions.
C. Assemble:
1. Remove each cooled taco "bowl" and place them on plates.
2. Place some lettuce in the bottom of each bowl.
3. Top with some guacamole mixture.
4. Garnish with chopped or parsley or cilantro and lemon zest.
!Buen provecho!
-modified vegan-ease
