I’ve always loved Taco Salads. I prefer them when I can control the ingredients and love baking shells instead of frying!
I do fry up the poblano and jalepeno rings however!
4 avocados, halved and scooped out
2 limes, squeezed
1/4 c cilantro
1 cup sour cream
1 clove of garlic
1/2 tsp sea salt, 1/2 tsp black pepper
Just blend it or pulse in the food processor! We store the Crema in squeeze bottles with lids in the fridge. 🙂
Back to my salad:
I usually line the bottom with refried black beans, hamburger browned with taco seasonings and then just start layering on whatever peppers, cheese, and other toppings sound great! I love how everyone can make them how they want!