Taco Salad Boats with Avocado Dressing
Yield: 8 side salads or 4 main dish salads (2 per person)
Ingredients
- 8 flour tortilla taco boats I used Old El Paso
- 8 cups shredded iceberg lettuce
- 2 hard cooked eggs
- 1/2 cup shredded cheddar cheese
- 16 cherry tomatoes halved
- 1/2 cup sliced black olives
- 1 pound prepared beef barbacoa I used a prepackaged Kroger Cooked Barbacoa
Avocado Dressing:
- 2 ripe avocados peeled seeded and mashed
- 2 teaspoons lemon juice
- 3/4 cup prepared ranch dressing my Ranch dressing recipe
- 1/4 cup milk
- 1/4 teaspoon ground cumin
- salt and black pepper to taste
Instructions
- Prepare the dressing: mash the avocado and lemon juice with a fork until fairly smooth.
- Add remaining dressing ingredients and whisk with a wire whip until smooth.
- Chill until needed.
- Preheat oven to 400°F.
- Place taco shell boats upside down in a baking sheet and bake for 5 minutes; turn right side up and bake another two minutes; allow to cool and crisp a little as they cool.
- Warm barbacoa and shred the meat with a couple forks or use your fingers, discarding extra liquid. You can use your own recipe for barbacoa or machaca if you like; my back was hurting so I lazied out with some pre-prep. Every cook needs a day off now and then!
- For each taco boat, add one cup lettuce, 1/4 cup barbacoa, 1/4 of an egg, 1 tablespoon of cheese, 2 sliced cherry tomatoes, and a few sliced black olives.
- Serve boats with avocado dressing on the side.
Notes
From the kitchen of palatablepastime.com
Nutrition
Serving: 1gCalories: 615kcalCarbohydrates: 40gProtein: 21gFat: 42gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 100mgSodium: 641mgPotassium: 893mgFiber: 8gSugar: 8gVitamin A: 1625IUVitamin C: 20mgCalcium: 139mgIron: 10mg
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