We love tacos! Maybe to much. They are the one food that we can all agree on, no matter what. And we do not discriminate! Good, bad, mediocre, it doesn't matter. It doesn't matter if they are from our favorite Taqueria (although it is preferred), homemade, or even the drive through line (yeah, act like you're better), we will never turn one down. However, loving something this much can pose problems. Mainly, trying to set a good example, or at least making our boys aware, that Carne Asada does not have its own level of that age old pyramid. And at the very least, if it did, would be beneath things that hang on trees. So, like always, we dabble in the creative.
This recipe has barely anything to do with the above paragraph, other than the fact that it's called a taco. However, it is delicious, hand held, and has some similar components to our beloved meal. It does also does climb considerably higher up the graph, to a place that we can point to, and say "see, mommy and daddy eat very healthy". Taking one for the team, folks. Sometimes it has to be done. But at least this time it tastes good.
for the tacos:
- lettuce leaves, your choice ( we used bibb )
- a bunch of fresh green onions
- radish, thinly sliced
- avocado, cubed
- 1 can kidney beans, drained
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 3 teaspoons olive oil, divided
- 1 tablespoon lime juice
- salt tt
- jalapeno, thinly sliced
- 3 tablespoons greek yogurt
- 2 tablespoons good quality salsa verde
First, make the beans. Combine beans, 1 teaspoon olive oil, chili powder, cumin, lime juice and salt to taste. Set aside.
Preheat grill. Brush green onions with remaining olive oil and cook over low heat for 5 - 10 minutes. The onions should be cooked through, but still firm.
Combine greek yogurt and salsa verde. Whisk together to make dressing.
Make your tacos. Lettuce, beans, avocado, radish, jalapeno, cilantro and dressing. Enjoy!