TACOS
PART OF SUPER BOWL XLIV MENU
DAILY POST JAN 3rd:Â EVERYBODY LOVES TACOS!
GLUTEN-FREE & VEGETARIAN
S H O P
GROCERY
- Hard taco shells or soft tortillas
- Refried beans, regular or vegetarian
- Plain yogurt
- Cheese – cheddar, Reggiano, feta or goat
GREEN MARKET
- Lettuce
- Sweet bell pepper, red & green
- Green onion
- Carrot
- Cucumber
- Mushrooms
- Avocado
- Cilantro
LEFTOVER
- Chicken
T I M I N G
TOTAL: 30 min
- Drain yogurt, Greek style.
- Heat refried beans.
- Heat leftover chicken.
- Heat taco shells or tortillas.
C O O K / P R E P A R E
- Put yogurt in Melita coffee filter/filter holder & let drain 30 min. Discard liquid that drains off.
- Heat refried beans over low heat, or in double boiler, stirring frequently to prevent scorching.
- Cut leftover chicken into strips. Heat gently in a little hot chicken stock; drain.
- Cut vegetables & cheese
- Lettuce – slice in thin strips
Sweet red pepper – Slice in thin strips
Green bell pepper – Slice in thin strips
Green onions – Cut tops into long strips
Cucumber – Peel in stripes; slice laterally into thin slices, less than 1/8” thick
Mushrooms – Slice into thin slices
Cilantro – Tear leaves from stems
Avocado – Cut into slices
Carrot – Grate
Cheese – Grate cheddar or Reggiano cheese; crumble feta or goat cheese
S E R V E
- Put each food item — vegetable/cheese/meat/yogurt — in a separate bowl in the center of the table.
- Place a small fork or spoon in each dish for serving.
- Have each person serve themselves the fillings they like. Enjoy!
W O R K P L A C E Â Â L U N C H
You could take a taco kit to work for lunch, but it’s likely more trouble than it’s worth. The solution is a taco salad which, ironically, is made with chili.  A lot of places with salad bars (delis, supermarkets) have soups during lunchtime, and they often have chili. Bring a salad of the leftovers from your taco dinner, including leftover chicken. Pour a small serving of chili over the salad, top with yogurt & a little cheese, pick up some tortilla chips & enjoy a great lunch.
