Turning tacos into a salad.

Taco saladLong are the days where I used to eat crispy shell tacos from Taco Time. That was back in the day where I didn’t know what a real taco was or what they tasted like. But sometimes, just sometimes, I crave that crunchy, Tex-Mex-like flavour. And since I had some leftover Mexican rice and fresh salsa, I didn’t want it to go to waste so I had to reinvent it somehow. It was going to be a taco salad.

This is a pretty vague recipe which is somewhere inbetween a Mexican taco salad with inspiration from Japanese taco rice. Might as well combine the two and hit two birds with one stone, right?

Although I had leftover rice and salsa, the first ingredient I was initially inspired by was actually these gluten-free rosemary and garlic crackers/chips made out of corn. They were pretty similar to Doritos but healthier and with different seasoning spices. Yum.

Leftover Mexican rice, lettuce, fresh made salsa, avocado, cooked chick peas and lentils. Time to make a salad.
Taco salad Taco salad Taco salad Taco salad Taco saladTaco salad

What you’ll need:
– 1/2 head green leaf lettuce, chopped
– 2 cups total chick peas and lentils, cooked
– 1 avocado, diced
– 1 cup fresh salsa (2 roma tomatoes, 1/2 small chopped onion, cilantro, lime juice)
– 1 1/2 cups Mexican rice
– Japanese mayonnaise, as needed
– Crunchy tacos or corn-based chips (ie. Doritos, Corn Chips, etc)

What you’ll need to do:
1. Place your lettuce at the bottom of a large bowl.
2. Next, add your Mexican rice.
3. Layer the chick peas and lentils on top of the rice.
4. Add the avocado, top with salsa.
5. Squeeze a squiggle of Japanese mayo. Toss and serve. Makes 2-4 servings.


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