These fabulous salad tacos will have you disgracing your manners at the dinner table, there will be lip smacking, ooohs, arrrhs, and lots of face painting with the ingredients !!! Well that is how my family eat these and that sings satisfaction to me!
Taco Fillings
Potato and chorizo, cheese and sweet chilli jelly, beetroot salad and avocado, garlic butter peppered courgettes.
My family truly don't mind the difference in eating these salad taco wraps rather than the normal corn or wheat wraps, they still get to eat the same burrito, kebab or taco fillings and for me this is an awesome feat as I really thought they would turn their nose up at the triple layered salad leaves as their taco wraps, they also love the family style serving with all the stuffing ingredients lined up so they can individually stuff the taco leaves on their plates to their own choosing.
Prep time 20 minutes / Serving time 10 minutes
Ingredients
(serves 2)
I like to serve all the ingredients family style with the taco leaves layered ready to stuff on your plates, then fill your taco leaves just how you like them.
Taco Leaves
4 rhubarb chard leaves
4 beetroot leaves
4 green lettuce leaves
Beetroot Salad Avocado
1 beetroot peeled and grated
1 carrot peeled and grated
2 spring onions finely sliced
1 jalapeno diced
1 avocado fork mashed
1/2 lime juiced
Sea salt and black pepper
Garlic courgettes
1 green courgette sliced
1 yellow courgette sliced
1 clove garlic chopped
1 tsp butter
1 tsp coconut oil
Sea salt and black pepper
Top with beetroot salad
Pan seared chorizo and potato
100g chorizo
1 lrg potato small diced
1 tsp coconut oil
Top with beetroot salad
Cheese and Sweet Chilli Jelly
100g strong cheddar sticks
1 fresh jalapeno sliced
Sweet chilli jelly
Top with beetroot salad
On a large family serving platter assemble the grated beetroot and carrot, then the spring onions, season and mash the avocado with the lime, jalapeno, salt and pepper and place on the platter, next add the cheddar cheese sticks, sliced fresh jalapeno and the jar of sweet chilli jelly with a spoon in it.
Next heat a non stick pan to a medium heat and pan sear the potato in the coconut oil, these will take approx 15 minutes to cook, after 10 minutes add the chorizo, cook for a further 5 minutes and then place in a serving bowl.
Meanwhile 5 minutes before the chorizo and potato are finished, heat the oil and butter in a medium hot heat and sear the courgettes and garlic for a couple of minutes, season with salt and pepper, place in a serving bowl .
On your two dinner plates place two rhubarb chard leaves, lay a beetroot chard leaf on top of each rhubarb and then the green lettuce on top of that, then stuff away to your likin.
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