Celebrate Cinco de Mayo with Crispy Southwestern Tacos
Here in the Southwest, we observe Cinco de Mayo (May 5) seriously, a day of celebrating Mexican heritage and pride. While it has some significant roots in the history of Mexico, this date is also a good excuse to indulge in Mexican food and have a little fun—and it’s an excellent excuse for a margarita. Since it falls on a Friday this year, we expect some serious partying in Denver.
Crispy Southwestern Tacos from Gluten-Free Cooking for Two by Carol Fenster
We celebrate Cinco de Mayo with many foods, but one of the most family-friendly is simple tacos. My grandkids love them, adults love them, and they are colorful and versatile. You can use beef, as I do here, but we often use ground turkey instead and no one’s the wiser.
Also, May is National Celiac Disease Awareness Month, so let’s all celebrate how far we’ve come in our awareness of Celiac Disease.
Crispy Southwestern Tacos
Anything goes when it comes to tacos. I usually use leftover cooked meat (such as browned ground beef or shredded pork) in the fridge or freezer, but you can use browned ground turkey as well. You can also use soft white or yellow corn tortillas. Just check the label to make sure they are gluten-free since some corn tortilla brands also include wheat. This recipe makes 6 regular-size tacos; simply double the ingredients to make 12 tacos.
3/4 cup browned ground beef or turkey (or shredded pork)
Salt and pepper, to taste (optional)
1 ½ to 2 teaspoons chili powder, or to taste
1/4 cup diced red onion
1/2 diced tomato
1/4 cup store-bought Mexican salsa
1/4 cup shredded cheddar cheese or Monterey Jack cheese, or a mixture of cheese
1/2 cup shredded iceberg lettuce (or lettuce of your choice)
1/4 cup chopped fresh cilantro
4 crisp gluten-free corn taco shells
[1] In a small skillet over medium heat, toss the browned ground beef with the salt and pepper (if using) and chili powder and then heat to serving temperature.
[2] For each taco, layer the beef, onion, tomato, salsa, cheese, lettuce, and cilantro in a taco shell. Serve immediately. Makes 6 tacos.
Per taco: 505calories; 23g protein; 32 g total fat; 6g fiber; 33g carbohydrates; 79mg cholesterol; 466mg sodium
