Ingredients
- Taco Bowls:
- Taco Bowls:
- Taco Bowls:
- 4 4 8- to 10-inch 10-inch whole-grain tortillas (spicy variety works well)
- 4 4 8- to 10-inch 10-inch whole-grain tortillas (spicy variety works well)
- 4 4 8- to 10-inch 10-inch whole-grain tortillas (spicy variety works well)
- Salad:
- Salad:
- Salad:
- 2 2 2 large ripe avocados
- 2 2 2 large ripe avocados
- 2 2 2 large ripe avocados
- 2 2 2 tablespoons freshly squeezed lemon juice
- 2 2 2 tablespoons freshly squeezed lemon juice
- 2 2 2 tablespoons freshly squeezed lemon juice
- 1 1 1 teaspoon chili powder
- 1 1 1 teaspoon chili powder
- 1 1 1 teaspoon chili powder
- 1/4 1/4 1/4 teaspoon ground turmeric
- 1/4 1/4 1/4 teaspoon ground turmeric
- 1/4 1/4 1/4 teaspoon ground turmeric
- 1/4 1/4 1/4 teaspoon smoked paprika
- 1/4 1/4 1/4 teaspoon smoked paprika
- 1/4 1/4 1/4 teaspoon smoked paprika
- 1/4 1/4 1/4 teaspoon sea salt, plus more as needed
- 1/4 1/4 1/4 teaspoon sea salt, plus more as needed
- 1/4 1/4 1/4 teaspoon sea salt, plus more as needed
- 1/16 to 1/8 1/16 to 1/8 1/8 teaspoon cayenne pepper (optional)
- 1/16 to 1/8 1/16 to 1/8 1/8 teaspoon cayenne pepper (optional)
- 1/16 to 1/8 1/16 to 1/8 1/8 teaspoon cayenne pepper (optional)
- 1 1 1 medium tomato, diced
- 1 1 1 medium tomato, diced
- 1 1 1 medium tomato, diced
- 1/2 1/2 1/2 medium sweet onion, diced
- 1/2 1/2 1/2 medium sweet onion, diced
- 1/2 1/2 1/2 medium sweet onion, diced
- 2-1/2 2-1/2 2-1/2 cups thinly sliced romaine lettuce
- 2-1/2 2-1/2 2-1/2 cups thinly sliced romaine lettuce
- 2-1/2 2-1/2 2-1/2 cups thinly sliced romaine lettuce
- 1/4 1/4 1/4 cup chopped fresh parsley or cilantro, for garnish (optional)
- 1/4 1/4 1/4 cup chopped fresh parsley or cilantro, for garnish (optional)
- 1/4 1/4 1/4 cup chopped fresh parsley or cilantro, for garnish (optional)
- Zest Zest of one lemon, for garnish (optional)
- Zest Zest of one lemon, for garnish (optional)
- Zest Zest of one lemon, for garnish (optional)
Preparation
Step 1
Preheat the oven to 400 degrees F. Line a medium, rimmed baking pan with unbleached parchment paper.
2. Arrange four small oven-safe bowls upside down on the prepared pan. Drape a tortilla over the bottom of each bowl, arranging it in the shape of an upside-down “bowl.” Bake for 10 to 15 minutes, or until the tortillas are crisp and almost firm to the touch, checking them often so they do not burn. Carefully transfer the pan with the bowls on it to a wire rack and let cool at least 5 minutes before serving (see note).
3. Meanwhile, to prepare the guacamole, peel, pit and rough chop the avocados. Put the chopped avocados, lemon juice, chili powder, turmeric, smoked paprika, sea salt and cayenne pepper (optional) in a medium-sized bowl and mash with a potato masher or large fork until combined. Gently fold in the tomatoes and onion.
4. To assemble the salads, carefully remove each cooled taco “bowl” and place it in the center of a medium-sized salad plate. Place one-quarter of the sliced romaine in the bottom of each taco “bowl.” Top with one-quarter of the guacamole mixture. Garnish with a sprinkle of chopped fresh parsley or cilantro, and lemon zest (optional). Serve immediately.
Chef’s Note: Taco bowls may be prepared up to 6 hours before serving. After cooling, keep loosely covered until you are ready to assemble the salads.