Once upon a time, there was a recipe for a taco salad on this blog that was inspired by the tacos my mother used to make when I was little. But as time passed, I realized I preferred the taco version better than the salad version. Not that the ingredients are that different, but I take eating with my hands over eating with a fork any day. That being said, you could still take these ingredients - perhaps swapping the taco shells for tortilla chips - and make a taco bowl out of them. Whichever you like best.
This recipe is quite flexible. Add, subtract or replace anything you like. For example the mince. I used to always make them with beef mince, but lately, I haven't been digesting beef that well, so I use a mince of half beef and half pork, or chicken mince. But I imagine that you could easily use a plant-based mince as well. Just experiment with the amount of spices you add. Also, you could add (refried) beans to make it a more filling meal. I can't eat them myself, but I know Matthijs likes it when I make a small bowl for him. Well, long story short, adjust the recipe however you see fit. Happy experimenting!
- Preheat your oven and prepare the taco shells according to the package.
- Heat a skillet over medium-high heat. Add 1tbsp of olive oil, 2-3tbsp taco seasoning and a pinch of asafoetida. Cook out the spices for a couple of minutes until fragrant.
- Add the mince and stir until well combined with the spices. Cook until ready.
- In the meantime, make a salsa of choice, grate some cheese, and slice bell peppers and iceberg lettuce.
- When everything's ready, put them in cute little bowls, place them on the table and have yourself a small feast.*
* Make sure to have some napkins on hand. You're going to need them.
1tbsp olive oil
a pinch of asafoetida
2-3tbsp taco seasoning
salsa of choice