1) because it's SO good that I couldn't think of a name for it besides Awesome Taco Salad Thing
2) because it took me 10 minutes to put together and I used 1 bowl and 1 colander.
3) because I didn't have to turn on the stove or oven, and no microwave was used. Perfect summertime dish...if we ever get summer in this neck of the woods. Spring is still on hold.
4) because it's mostly healthy. Mostly.
5) because it was so delicious that my father in law offered to drive to the store immediately following dinner to buy me whatever kind of ice cream I wanted. Yep, THAT good.
This was a spur of the moment dish that I pulled straight from my ass while shopping at a local market and seeing them making fresh tostada shells. At least I think that is what they're called. I'm talking about those crispy fried bowl things that people only order in restaurants to eat the bowl. You could put cat poop in the middle and people would still order those. Thankfully for you, I created a filling that was much better than cat poop.
You know me, and know that ordinarily I wouldn't use canned beans, or pre-cut coleslaw, but this is a 10 minute dinner people and sometimes you gotta do what you gotta do! It's still pretty damn healthy.
Awesome Taco Salad Thing
Ingredients
4 crispy taco bowl thingies
1 can of organic black beans, rinsed and drained
1 package of coleslaw blend (you want the bag with just the cabbage and carrots. Not the one that also comes with the liquid mix stuff - barf)
1 large lime
1/2 tsp of sea salt
1/8 tsp of black pepper
1 pound of cooked shrimped, rinsed
1 cup of organic or homemade pico de gallo
1 fresh California avocado, cut in to chunks
1/4 cup of organic cilantro (tear it apart a little bit)
3 Persian cucumbers sliced.
In a colander, rinse the cabbage mix and drain. Place in large mixing bowl. In the same colander, rinse the cilantro and drain. Add to bowl. In the same colander, rinse and drain the black beans. Add those to the bowl as well. Throw the cucumbers in with everything else. That's right, THROW THEM IN.
Rinse the shrimp in the same colander, and drain. Add them to the other ingredients in the mixing bowl. Over the shrimp, pour juice from the lime, add salt and pepper. Mix. After everything is well incorporated, add the avocado, and mix gently.
Place 1/4 of the mixture in to each crispy taco bowl and top with 1/4 cup of pico de gallo. You could also top with sour cream, but I'm not a fan. I won't judge you if you like it though. Promise.
What you get is this awesome concoction:
The market packs each shell in it's own plastic container. I'm not a fan of all that waste, so going forward I'm just going to bring my own plastic bags and will pack them ever so gently in my cart.
And finally, let's talk about this low-quality photo. SOMEONE and I won't name names to protect the innocent (it was me) forgot to pack the battery charger for our camera. So, until we're out of the in-laws house and settled in to the new house some time next month, my blog will continue to feature ghetto photos from my cell phone. Pioneer Woman, eat your heart out.
I've linked this up at Dine & Dish. Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.Labels: Dairy-free, Main dishes, Weeknight cookin'
