In the Kitchen at Eidolon: Mini Taco Salad with Lime Rice

We're having fun coming up with healthy meals to cook!  It feels good to get back into the kitchen actually.  When we lived in Utah on our little homestead out in the middle of no where, we cooked dinner every night, to run out and grab something would take more than an hour. 

Now we live in the city with easy access to take-out food on every corner.  What's really hard is, we have to make a conscious decision to stop in the middle of our projects to cook and then stop to eat, and I have to tell you sometimes it is so much easier and faster to run and grab something to eat so we can get back to our projects. 

The other day I made delicious mini taco salads with lime rice.  Each taco salad is only 210 calories. 

Here's the process and ingredients!

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First I took corn tortillas and baked them in an upside down muffin tin to create little salad bowls.  I heated up the tortillas in a small frying pan with a bit of oil, then placed them on the tin, then baked them at 350 degrees for about 5-8 minutes, until they were golden brown.  I saw this online and wanted to try it.  They turned out pretty good actually. 

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Lime Rice:  3/4 cup cooked rice of your choice, 1/2 cup black beans, 1/2 cup corn, 1/4 cup lime juice, a hand full of cilantro if you have it.  Fry the rice in about 1-2 table spoons of olive oil along with the black beans and corn on medium high heat.  When everything is warmed through to your liking, turn down the heat to low and add the lime juice and cilantro.  Let the rice warm on low while you prepare the salad.

Taco Salad:  The easiest part of the whole meal.  Set out whatever you like for a taco salad.  I set out:  Chopped Romain Lettuce, Olives, Grape Tomatoes, Avocado, and Grated Cheese.  

Put a couple of spoon fulls of rice in your tortilla cup first, then lettuce, and then everything else.  Top your salad with some lime juice and a little hot sauce, and enjoy! 

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