This is a nice & refreshing filling for a taco. We also enjoy eating the filling as a dip with chips & the leftovers make a great salad.
Chicken Caesar Salad
- 10 oz Romain, torn
- 1lb chicken, cooked & shredded
- 1c shredded Cheddar
- 1 Avocado, diced
- 1c (4oz) diced Green Chilis
- 1/2c canned Black Beans, rinsed
- 1/4c canned Corn
- 1/3c Caesar Dressing (Walmart's Great Value brand doesn't have PHO or HFCS)
- 1/4c Taco Sauce (I sometimes use hot sauce to give the dressing more kick)
Taco Shells
If the shell in the photo looks a little different it's because I make my own. They may not be healthier than the store bought ones but they're not worse & they don't have PHO in them. They also taste way better & are cheaper.
To make them you need to heat Canola oil in a pan. Using tongs, place a corn tortilla in the hot oil. Immediately, flip it over to the other side & then fold it in half. You need to do this last step so that the tortilla will soften & allow you to fold it without cracking. Once folded, cook it for about 5 seconds & then flip it over, cooking for another 5 seconds. Lift it out of the pan & allow the excess oil to drain back into the pan. Place on a paper towel to catch any remaining oil.
Recipe from Emily Biesinger
These are super yummy! And cheap to make too.
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