Taco Night in the main dining room should not be missed. The chefs present proper beef and fish tacos with sour cream, red salsa, and guacamole condiments, as well as beans and rice sides. But I like taco salad — maybe even better — as it is arguably a simpler and more complete all-in-one dish.
Here’s what you need: a shallot or onion, cheddar cheese, cherry tomatoes, iceberg lettuce, tortilla chips (preferably Scoops), some fresh cilantro or parsley, ground beef, salsa verde, and taco spice.
Here’s how:
1. On serving plates or pasta bowls, lay down a bed of tortilla chips and set aside in a warming oven.
2. In a large mixing bowl, add knife-shredded lettuce, shredded cheese, cherry tomatoes cut in half, thinly sliced shallot or red onion, and chopped fresh cilantro or parsley. Dust generously with taco spice. Toss and mix thoroughly and set aside.
3. Roughly knife-dice a quarter pound of ground beef per serving, place in a hot oiled skillet, dust with more taco spice and saute until done — don’t overcook and don’t salt.
4. When ready, drain the beef, add to the salad and toss and mix thoroughly.
5. With tongs, while the beef is still hot, add the taco salad atop the heated tortilla chips, and serve immediately.
6. Have a bottle of salsa verde or red salsa handy for diners to drizzle over the salad.
Buen Provecho.
