Summer Fiesta with Mini Tacos & Guacamole

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Summer is coming to a close and what better way to celebrate than with good friends and wholesome food that’s bursting with color and flavor? Whether you’re hosting a playdate for your child or having a playdate for the adults, these mini tacos will be a hit with everyone. The trick is to make them as close as possible to the arrival of guests to prevent them from getting too moist. You can definitely get help from your little ones!

Mini Tacos:

Ingredients:

1 bag of “Scoops” tortia chips – preferably baked. Use only unbroken “Scoops”
A few romaine lettuce leaves
1 can of vegetarian refried beans
1 avocado, mashed or 1 cup guacamole
1 cup of corn (I prefer frozen corn that’s thawed in the microwave or on the stove instead of canned corn)
1 vine tomato, chopped into tiny cubes
1 cup shredded low-fat cheddar cheese
Taco sauce (I like “Santa Barbara – Original Blend”. It’s made of all-natural ingredients.)

Directions:

Layer an empty “Scoop” with a small piece of lettuce. Make sure it covers the entire bottom part of the “Scoop” (this will prevent it from getting soggy). Add ½ teaspoon beans, ½ teaspoon avocado/guacamole, 4-5 corn kernels, 2 tomato cubes, a small pinch of cheese and a drop or two of taco sauce. If the sauce is spicy be sure to make a separate batch without it for the kids. Obviously you will probably not be using the entire bag of “Scoops”, but if you do want to, just add more of the ingredients. 20-24 should be a serving per adult.

Even though tacos are not considered a “health food” per say, everything in this recipe is made of natural ingredients without additives and includes some “superfoods” such as tomatoes, lettuce and avocados. Vegetarian refried beans seem like they’re drenched in oil but are, in fact, low in fat and are also high in fiber. Make sure the “Scoops” list only corn, salt and oil as ingredients.

And what to do about all those broken “Scoops”? Use all the leftover ingredients to make a taco salad and put the broken chips in.

Here’s a tip if the Taco Sauce is too spicy for you: Take a sip of milk or a teaspoon of yogurt and it will eliminate the burning sensation in your mouth. Never drink water after eating something spicy – it will only make it worse.

Guacamole:

This guacamole recipe is not just great for the mini tacos; it goes with any type of chips or sliced veggies for dipping. Avocados are chock-full of nutrients, one of which is vitamin E, which contributes to lustrous hair, smooth skin and strong nails. They also provide all of the essential amino acids, as well as protein and are therefore suitable for vegetarians.

Ingredients:

2 ripe avocados, mashed
½ small red onion, chopped into tiny cubes
A few sprigs of fresh cilantro, chopped
Salt to taste

Directions:

Mix ingredients well. If serving at a later time, add lemon juice to prevent discoloration and refrigerate.

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