Taco of the Town Salad

Okay, I seriously impressed myself. Really. I felt so fancy eating this, haha. See the recipe for details, but the home made lime salsa and whole wheat tortilla bowl is what made this a restaurant-worthy salad. I omitted the avocado because my husband did the groceries and bought un-ripe avocados, but in the end I realized omitting the avocado saves you nearly 100 calories and this still tastes awesome without it. The recipe looks long but don't be scared off of the ingredient list - I really only had to purchase about 5-7 ingredients, many of the same ingredients are used throughout the recipe.

My impressive tortilla bowl in the making:

You can do this with any salad, really. It holds up well. Just take a tortilla, lightly brush with olive oil and sprinkle with taco seasoning or herbs that best fit your salad. Fold the tortilla into an oven safe dish that is a bit too small so it crinkles and is deep enough to form a bowl - I used a disposable pie plate that I crumpled up to give it some shape. Bake in an oven at 400 degrees for 8 minutes. It will still be soft when you remove it, but it crisps as it cools.

Taco of the Town Salad (WITHOUT avocado)

calories = 491
fat = 9.5
protein = 35
carbohydrate = 56
fiber = 10
sodium = 738