Normally, I am not a huge fan of tacos. This weekend, however, I tried fish tacos for the first time ever. After seeing it on the "How many foods have you tried?" app on Facebook, I knew that I had to try them sooner or later. It turns out it was sooner, and I was impressed. The fish tacos I had were made with Tilapia and topped with a mango salsa. The sweet and salty combo really did it for me.
I was so intrigued by the tacos that I decided to make my own version of tacos. They were very simple to make, and the whole process took about fifteen minutes. For the filling I mixed together:
- 1 can of drained, rinsed black beans
- 1/2-1 cups cooked frozen corn
- 1 diced tomato
- 1 diced avocado
- 1/2 chopped green pepper
- 1 diced jalapeno pepper
- a generous amount of fajita seasoning (I had some leftover homemade mix in the cabinet from fajitas, but a purchased packet would work too.)
Then, because I wanted to be a little creative, I baked tortillas into taco bowls. The inspiration for the bowls came from the Skinny Bitch cookbook, that it probably seems like I am obsessed with by now. To bake the shells into a bowl, first I microwaved them for 30 seconds to loosen them up. Then, I formed them into a bowl shape using a muffin tin. I baked them in the muffin tin at 350 degrees for ten minutes. After the bowls were nice and crisp, I took them out of the oven and put my filling (along with a little lettuce) into the bowl.
I made two versions of the taco salad: one vegan, one vegetarian. Can you guess what the difference is?
The only difference between the two is a sprinkle of cheese on top. I ate both versions, and honestly, the cheese made little to no difference in the enjoyment of this meal. Both versions were fantastic. I will definitely make this recipe again!