My husband and I seriously loved this salad! I added chicken to ours and made this salad our dinner. I took this recipe from “The Best of Rose Reisman” by Rose Reisman. You can find the ranch dressing recipe on this blog as well under “Ranch Dressing”.
A tip from Rose: To bake a tortilla bowl, preheat the oven to 400F. Brush 2 large flour tortillas with a mixture of 1 Tbsp (15 ml) of olive oil and water. Place the tortillas over the 2 empty cans from the corn and beans and bake for 5 minutes just until browned. Fill with salad.
1 cup (250 ml) corn
8 cups (2 L) chopped romaine lettuce
1/2 cup (125 ml) diced sweet onion
1 cup (250 ml) halved cherry tomatoes
1/2 cup (125 ml) sliced avocado
1/2 cup (125 ml) canned black beans, drained and rinsed
2 tsp (10 ml) minced jalapeño peppers
3/4 cup (185 ml) grated Monterey Jack cheese or aged cheddar (2 1/4oz/65 g)
RANCH SALSA DRESSING
2/3 cup (160 ml) Ranch Dressing (recipe on blog)
1/3 cup (80 ml) medium salsa
1/4 cup (60 ml) chopped cilantro
1 cup (250 ml) broken baked tortilla chips (1 oz/30 g)
1. In a skillet sprayed with vegetable oil, sauté the corn just until seared (about 5 minutes).
2. Meanwhile, arrange on a serving plate the lettuce, onion, tomatoes, avocado, beans, jalapeños and cheese. Add the corn.
3. TO MAKE THE RANCH SALSA DRESSING – Combine the ranch dressing and salsa. Pour overtop the salad and garnish with cilantro and tortilla chips.
MAKE AHEAD: Prepare the salad early in the day and dress just before serving
MAKES: 6 servings
CALORIES : 255 (per serving, not including tortilla chips)
I LOVED these tortillas. As I ate them for dinner all I could think about was all the great ways you could fill them! I did find them a little egg tasting at first, so breakfast ideas swirled in my head, but as I continued to eat them I found you could really put anything in these.
I made my tortillas earlier in the day and refrigerated them until I ate them later at dinner. Earlier in the day , I also made a Mexican dinner for my husband and kids. I was going to the gym over dinner, so I left regular flour tortillas for them to make for their own tacos. So, this is how I ended up trying my new cauliflower tortillas Mexican style. I had refried beans, taco-seasoned chicken and my homemade guacamole. I loved every bite! I simply just warmed my tortillas in a frying pan and it was a fast easy dinner.
I bought a small cauliflower. I used the whole thing since the recipe called for 3/4 of a head and I thought for sure I would just get 2 cups riced from it. I ended up getting 3 cups from it. A food processor is a MUST in the recipe.
This recipe is taken from slimpalate.com. The notes in the recipe are the author’s own. This recipe is paleo, grain free and gluten free.
3/4 a head of cauliflower riced or 2 cups riced and packed
salt and pepper to taste
1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine than cauliflower rice. Toss 3/4 a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed).
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again. Place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself as it’s very hot)
4. Placed drained cauliflower back in bowl. Add the eggs, salt and pepper. Mix until well combined.
5. As a note, it will be a little runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes. Take them out of the oven and carefully peel them off the parchment paper to flip them. Place them back in the oven for 5-7 more minutes.
7. Heat a medium sized pan over medium heat and place the tortillas into the pan, pressing down slightly and brown them to your liking. (Don’t skip this step as it gives the tortillas a slightly crispy edge and a wonderful nutty taste)
I have never written a food truck review before, but the tacos at Habanero Sombrero today on Broadway were the BEST and they deserve to be shared!
I am a huge Food Network fan and I have watched plenty of shows on interesting and creative food trucks. Winnipeg never had anything so yummy until this year. I do not work downtown, so I do not have the ability to walk out my office into food land heaven, instead I drove 20 minutes from my house with my 4 and 6 year old in tow. Well worth the trip and super fun for the kids.
I ordered 2 chicken tacos ($6.00) on a 6-inch flour tortilla. (there is the option of a corn tortilla as well). I loaded my tacos with homemade salsa fresca. A hard decision since there was also Salsa Verde, Pineapple salsa and Habanero salsa. I also ordered the Ay Carumba cookie.
The staff in the truck were super friendly. The owner even gave the kids Habanero Sombrero pins to wear. My son thought this was the coolest thing since he loves the logo of the pepper playing guitar.
We walked to a place to sit. I took a picture of my food. I took one dainty little bite then I then proceeded to INHALE my tacos! I knew I wasn’t being very ladylike and I didn’t even look up into the street in case someone I knew walked/drove by. I have never had anything so good!! I just couldn’t get enough!
As for the cookie…I seriously thought I was the cookie making queen…but I gladly give that title to the maker of the Ay Carumba cookie. I was told it’s a double chocolate cookie with a bit of cayenne pepper. (Chocolate and spice! Yes please!) I saved half of it for my husband, but I’m not sure it’s going to make it too him.
I will gladly be back to Habanero Sombrero to inhale more of their delicious tacos! Thank you so much for an amazing lunch!!