Mini Butter Lettuce Taco Salads
The next time you're craving Mexican food, try this delicious recipe!
Appetizers, Dips & Salsa
2 6-7 inch yellow corn tortillas
1/2 cup canola or other flavorless oil
1 head LIVE GOURMET LIVING BUTTER LETTUCE
1 15-ounce can black beans, drained
8 ounces cooked chicken, shredded or cut into 1/2-inch dice
1 cup salsa
3 ounces queso fresco, crumbled (see note)
2 scallions, white and pale green parts only, thinly sliced
Cut tortillas into 1/4 by 1 1/2-inch strips.
In a 10 inch skillet over high heat, heat oil until tortilla strip added to the skillet immediately sizzles.
Add remaining strips and cook 1 1/2 to 2 minutes, or until golden and crisp (use a slotted spoon to turn occasionally).
Remove to a paper towel-lined plate and generously sprinkle with salt.
Set aside to cool.
Remove 4 large outer leaves from LIVE GOURMET LIVING BUTTER LETTUCE and arrange on plates to resemble taco "shells."
Shred remaining lettuce, dividing it among plates.
Top lettuce with beans, chicken, salsa, queso fresco, scallions, and tortilla strips, dividing ingredients evenly.
Note: Queso fresco is a fresh, mild Mexican cheese. If you can't find it at your supermarket, try a Latin market or substitute shredded jack.
- Carbohydrates: g
- Total Fat: g
- Cholesterol: mg
- Saturated Fat: g
- Dietary Fiber: g
- % of Calories from Fat: %
- Sodium: mg
- Protein: g
- Recipe Credit
Recipe courtesy of Hollandia
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