Normally, I probably wouldn’t take the time to write about a taco salad but this one was extra awesome. Why, you ask? The lettuce was from our freaking garden people. That’s probably not a lot to get excited about, but I really do love our garden. The thing will feed us all summer. This was the first year for us to try our hand at lettuce, so I was pretty stoked when the wife said she was going out to grab some for dinner. Apparently, judging by the fact that picture below is one of two bowls of lettuce (and only half of what’s in the garden)…we’re going to be having a lot of salads. Anyone need some lettuce? Seriously…we have a crap ton of lettuce.
In any case, I always enjoy when we get to use things from the garden. This time around it was the lettuce that we grew as well as a cucumber that was a good 8-10 inches long. All of this in just about a month’s time. So, with the lettuce being harvested it begged the question of what to do with it. Of course salads were the first thought. That brought us to Day 1 of salads…the taco salad.
Mainly dinner consisted of chopping things up, but the wife goes the extra mile all the time. In this case she made up a fresh batch of taco seasoning for the meat. We’ve used the recipe before (from Rachael Ray) and it’s really tasty. Not too hot, not too mild, and just a little smoky. You can make a lot of it and just store it in an air tight container until you need it next. Sure beats the store bought stuff full of sodium.
Once the meat was ready, we threw on some of the cucumbers to the salad along with some diced up cherry tomatoes. To go on top of that we had some black beans, cheese, avocado, a little dressing made up of about two parts salsa to one part sour cream, and lastly some Trader Joe’s “Corn and Chile Tomato-Less Salsa”. We used this before on some salmon a couple weeks back and oh my it’s damn good. It’s a little sweet and a little spicy. I could literally eat it straight from the jar with chips if I wasn’t afraid of getting my hand stuck going for that last little bit.
Finish it off with some tortilla strips and you have yourself a fancy and filling taco salad. Again, it’s nothing too complicated here…but I just want to brag about using our garden veggies for the first time this year. I can’t thank the wife enough for getting us started with our garden. It’s great…and we get great meals like this out of it. Super fresh and delicious.
Dinner Beer: Founders Centennial IPA – she’s a keeper.
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.