Thursday, October 13, 2011

Shelless Tacos

This dish is supper easy. Has amazing texture and flavor and is very filling. It can be served in a dish as in the picture or loaded on to lettuce leaves, dipped with any kind of chip, of placed in a wrap. Get creative!

I made this dish today and shared it with a couple friends at work today. I served it on fresh lettuce leaves from the farmers market. I received lots of yummy compliments . :)

You'll need:
Olive oil
Onion (chopped)
Garlic (chopped)
Bell pepper (any kind of peppers you like)
Soy chorizo (Trader Joes has a good one)
Beans (cooked any kind you like)
Corn (fresh off the cob if it's in season)
Lettuce leaves (large, clean and dry)
Cilantro (chopped)
Tomatoes (diced if they are large)
Avocado (sliced)
Lime wedges
Soy cheese - optional

What to do:

1. Put first six ingredients in a pan. You decide how much of each. There's no right or wrong here. Be sure to save some onions for step 3. Heat that up to the temp you like and the veggies are cooked the way you like. I like to put the corn in last so it stays crunchy This is your taco filling.

2. Load a lettuce leaf with the filling. Using the rib of the leaf as the bottom of the shell, hold the sides in place. You may need to double layer your leaves.

3. The rest of the ingredients are your toppings. Layer them over the top. Be generous with them. More is better!

Please give me your comments below.