Celebrating #tacotuesday with taco salad and homemade CHIPS!
Lately, I have been all about taco salads packed with veggies and tortilla strips for crunch. I have been meaning to recreate my own at home to enjoy on weekdays.
This one is really easy to assemble with ingredients you have on hand. I especially love the homemade tortilla chips which are surprisingly very easy to make!
This is a basic way to prepare them but I recommend adding paprika if you want some extra heat.
I have loved experimenting with Maria and Ricardo’s tortilla which they sent to me for sampling. They are made with whole grains and are 90 calories each, boastings 5 grams of protein.
If you make these chips or salad, be sure to share with me on Instagram!
Nutrition:
Avocado: This green fruit is filled with mono and polyunsaturated fats which help keep our arteries clean and heart healthy. Most of the nutrients are in the darker green layer right below the skin.
Corn Tortillas: Corn tortillas boast fiber and are much lower in fat and sodium than their flour tortilla counterparts.
- 2 cups leafy greens
- 1/2 cup brown rice
- 1/2 cup white beans
- 1/2 avocado, cubed
- 1/2 cup corn, grilled
- 1/2 tomato, diced
- 1/4 cup cheese
- 2 tbsp Greek Yogurt
- 5 corn tortillas
- 2 tbsp olive oil
- Salt
- Paprika (optional)
- To a medium serving bowl, layer leafy greens and brown rice.
- Top with remaining ingredients and leave Greek yogurt for the end.
- For the chips, preheat oven to 350 F.
- Cut tortillas into wedges and place evenly on a lined baking sheet.
- Brush chips with olive oil on both sides and sprinkle with salt and paprika (optional).
- Bake for 7 minutes on each side.
