Remember when taco salads were all the rage? I seriously might consider them a food trend. I seem to remember a time, perhaps late 80’s and into the 90’s, when people were ordering these in restaurants all over the place as if they were going out of style. Thankfully, they did (well, of course there are still a few places you can find them, but they seem to have fallen off the menus at most of the casual dining establishments). I mean really, who are we kidding? This was not a salad, folks. It was a nacho the size of a Kitchenaid mixing bowl filled with greasy meat and sour cream, with some lettuce thrown in to disguise it as a salad. Whoever thought they were making the healthier choice was simply out of their mind. But what if that fried tortilla shell was replaced with a baked one, made from a 100-calorie low-carb such as the one made by the Santa Fe Tortilla Company? Greasy taco beef becomes grilled tequila-lime chicken breast, cheese and sour cream are exchanged for their lower-fat counterparts, and the salad is rounded out with a corn and black bean relish and southwestern-spiced sauteed peppers and onions. You’ve got yourself one delicious and healthy tortilla salad – and it’s super easy when it comes from fajita-night leftovers, as mine did. Friday night’s Girls’ Night In Fajitas and ‘Ritas were simply some of the best I ever made, and I was thrilled with the idea to turn them into a healthy and delicious weeknight meal.
zest from one lime
juice from 3 limes
juice from half of a large orange
about a half cup of tequila
big handful of chopped cilantro
1 large yellow onion, sliced
Whisk together the above ingredients. Reserve about 1/3 cup in a separate dish. Pour remaining over chicken in a baking dish; cover and marinade overnight. Remove from refrigerator about 30 minutes before you plan to cook.