Taco salad is one of my favorite meals, it is spicy, creamy and full of flavors. Although it can be difficult to digest in its classic form. This recipe is full of probiotics and digestion helpers making it much easier to digest.
It uses lactic acid fermented jalapeno pickles, spicy kefir cream cheese, fermented salsa and guacamole made with fermented salted lemons. This is one recipe which is packed with a wide variety of fermented foods giving you a nice collection of probiotics and digestion helpers.
Ingredients:
For the Taco Meat
- ½ pound Ground meat of your choice
- Oil for the pan
- Prepared Chili powder
- One medium onion
- Salt to taste
Spicy kefir cheese
Fermented salsa
Guacamole with salted fermented lemons
Fermented jalapenos
1 head of lettuce
Bagged taco chips or taco bowls
Instructions:
Dice the onions and sauté until translucent
Add the meat. Cook until brown
Add chili spice and simmer until flavors are combined
While the meat is simmering chop and wash the lettuce
To serve:
Place a layer of taco chips on the bottom of a plate or bowl
Add a dollop of the meat mixture
Add lettuce, salsa and cheddar cheese
Top with fermented jalapenos