Words really cannot describe how much I love taco salad… but only if you have the right stuff.
At the beginning of each week, I sit down with the husband to see what we want to have for dinner each night. Admittedly a bit anal, but I need that sort of structure or I freak out and we end up having Top Ramen (a completely respectable dinner when you add frozen vegetables).
This week, husband says “I have a lot of time” to help out. C’mon poker face, don’t fail me now!! Since I’ve taken up hot yoga 2-3 times a week, that limits my cherished time at Central Market. I’m one of those people that loves to stroll the grocery store. alone. I have my habits- must first start at the seafood counter, then get produce. If *godforbid* I don’t make it to my butcher, then the meat counter; on to bulk, dairy.. and so on. When husband comes along, he messes me up and I stress out. Don’t eff with my routine, I say! Silly I know, but I have my habits and have a hard time breaking them. Hanyways….
I think tacos are proposed every week, and at least every other week I shoot it down. “It’s a LOT of work” I say… but I know it’s worth it.
This week, husband picked up a pork shoulder. Generally it goes into the Crockpot with garlic, onion, bay leaf, herbs & spices and cover with water. I noticed we had a can of green salsa in the cupboard, we mixed it up and slow cooked the pork in green salsa and a little water. This was a very wise decision.
Along with some choice slow roasted meat, taco salads need a few key things:
- Black beans (this time with a chopped chipoltle chili and a few spoons of adobo sauce)
- Grilled or fried onions
- Red cabbage
- Tomato salsa
- Sour cream (but only if seasoned with lime and cilantro)
This is my leftover lunch salad today (I’m sad there are no fried onions left), but delicious none the less.
Fancy schmancy work lunch