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Taco Salad


2 avocados
1 tablespoon lemon juice
8 taco shells
1 lettuce; washed and roughly torn
110 g smoked sausage
1 carrot; grated
4 tomatoes; finely diced
1/2 cucumber; finely diced
3 tablespoons soured cream dressing; (ready-made is fine)

Yield: 4 servings

Peel and chop avocados and toss in the lemon juice. Fill each taco shell with a combination of the lettuce, avocado, sausage, carrot, tomatoes and cucumber. Drizzle with the sour cream dressing and serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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