One of my readers recently asked about some food ideas that were tasty, filling, and fit into their dietary restrictions.
Mr. Stacy and I have been making taco salad since we have been together. It’s really one of his specialties. Because it’s very tasty, fairly simple, and quite an ingredient flexible dish it’s perfect to tailored to suit various needs, especially on a time crunch.
Now, if you caught the live broadcast of Facebook, thanks for watching. Right below is the recipe from the show. If you want to catch the next broadcast, be sure to like my Facebook page and stay tuned.
- 2tsp Oregano
- 2 tbsp Chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 1 tsp salt
- pepper to taste
- olive oil
- 1/2 yellow onion diced
- 2 cloves of garlic minced
- 1 lb ground bison
- 1 poblano pepper, roasted, deseeded, diced
- 1 avocado, pitted and chopped
- 1 medium tomatillos, cleaned and chopped
- 2 tbsp plain greek yogurt
- juice from half a lime
- 3 tbsp Cilantro chopped
- salt and pepper to taste
- 1/4 C shredded cheese
- 2 small heads of leaf lettuce, chopped
- 1 tomato, diced
- 1/4 red onion, diced
- juice and zest from half a lime
- 3 tbsp cilantro
- Extra toppings like sour cream, sliced black olives, tortilla chips, black beans ect.
For the meat, mix the seasoning together. Heat a skillet with 2 tbsp of olive oil. Toss in onion and garlic and cook till onion is translucent. Add bison and cook till brown. Add seasoning and poblano pepper. Let simmer.
For the salad, take the tomato, red onion, lime zest, lime juice, and cilantro, mix well and set aside to let flavors meld.
For the dressing, put all the ingredients into a blender and blitz till smooth. Add more yogurt for a looser dressing if desired.
To assemble, place lettuce on plate, spread on tomato, top with ground bison, sprinkle with cheese, and spread on dressing. Top with desired extras and enjoy.