Taco Baskets
Think summer, think margaritas, think patio eating. Summer entertaining is not rocket science, it's about good food fast, that tastes amazing.
Ingredients:
six 8 inch flour tortillas
3 tbsp. olive oil
1 tsp. ground cumin
1 tsp. sea salt
Salad:
1 head iceberg lettuce
2 cups cooked black beans
1/2 cup sliced sweet onion
1 cup pitted kalamata olives
1 large avocado, diced
1/2 chopped fresh cilantro
4 Roma tomatoes, diced
1 small jicama, peeled and diced
1 cup grated Monterey Jack cheese
1 cup grated aged cheddar
1 cup of your favorite salsa
1/3 cup extra virgin olive oil
1 cup sour cream
Method:
1. Preheat the oven to 350F. Have ready the small size tortilla forms or use 6 inch stainless steel bowls. Mix the oil, cumin and salt together.
2. Place a tortilla on your work surface, brush it with the oil mixture that the tortilla inside the form, or lay it over the outside of an inverted stainless steel bowl. Press so that the tortilla lies against the form. Bake for about 8 minutes or until golden brown. Remove and cool, repeat for as many servings as you require. Set the crisp shells aside.
3. Prepare the salad: shred the lettuce and place it in a large bowl, add all the remaining
Ingredients except for the salsa, oil and sour cream. You can prepare the salad to this point and chill until serving.
4. To serve, mix the oil and salsa together, pour it over the salad and toss well to coat. Fill the reserved tortilla shells with the salad and garnish with a spoon of sour cream.
