Mini Taco Salads...on a salad!

Mini Taco Salads...on a salad! 

Taco salad is way, way up on the list of my perfect foods.  I mean, really, what is there NOT to like about tacos?  And salad?  And any vehicle at all to carry yummy salsa and avocados and cheese to your mouth?? 

One of the downsides of gluten-free dining is the distinct lack of taco salad shells.  (Granted, this may be for the best, given how very many calories are in one of the deep-fried flour versions, but I do miss the crumbly, flaky texture and the overall awesomeness of getting to eat the bowl your salad came in.)  This experiment came about from a mid-afternoon craving and I think merits some more experimentation.  The baked corn shells are nice, but a little bit on the chewy side.  I think turning the temp up on the oven a bit would have resulted in a better texture (or pre-heating the muffin tins...hmmm....), but these were still super tasty.

GF mini taco salad bowls:
 Serves 2

6 corn tortillas, softened
greased large muffin tin

The tortillas will need to be warmed up until they are *very* flexible.  I stuck mine in the microwave for about a minute, but steaming them would likely be better (sometimes weeknight dinners are a bit on the late and rushed side at my place).  Lightly grease the muffin tins (the wider and bigger, the better) and quickly press the center of the tortillas down into the muffin tins to form a bowl.  Bake at 350-400 for 10 minutes, or until crisp.

Salad fillings, two ways:
Chicken:
1 thawed chicken breast
olive oil
juice from half a lime
salt, pepper, onion powder, paprika

Sprinkle chicken breast with lime juice and a pinch each of the seasonings.  Grill until cooked through, let rest 10 minutes, and dice.

Beef:
1/3 lb ground beef
juice from half a lime
salt, pepper, onion powder, paprika

Cook in recently vacated chicken cooking vessel whilst the chicken is having a nice little rest.  ;)

Toppings:
green pepper, sliced thinly
cherry tomatoes, halved
 avocado, chopped
green onions, sliced
cheddar, shredded
queso fresco, crumbled,
salad greens (I used about 1/3 lb for 2 people)
peach salsa
lime wedges
chipotle sour cream

I'm just going to come right out and say that this probably could have fed 3 easily, but we devoured it anyway.  Portion control fail.  It was absolutely worth the food coma that came later!