Last week’s EAT THIS: LOSE WEIGHT recipe featured a delightfully delicious Cinco de Mayo Beans n’ Rice dish. Not to be missed! AND a great complement to this week’s EAT THIS: LOSE WEIGHT recipe, Cinco de Mayo Tacos n’ Salsa!
CORN SALSA INGREDIENTS:
2 cups frozen corn kernels, thawed
1 medium tomato, seeded chopped
1/4 cup finely chopped sweet onion
1/4 cup chopped red bell pepper
1 jalapeno pepper, seeded and chopped*
1/4 cup chopped cilantro
2 tbsp fresh lime juice
dash of salt
In medium sized bowl, combine corn, tomato, onion and peppers. Add cilantro and lime juice.
Salt to taste. Toss it! Stir it! Place in beautiful bowl!
2 green zucchini, trimmed, sliced thin
2 yellow summer squash, trimmed, sliced thin
1/2 lb. Monterey Jack cheese, shredded
1 bunch scallions, trimmed, finely chopped
2 avocados, pitted, peeled and sliced lengthwise into 1/4 inch thick slices
1 medium-size head of iceberg lettuce, finely shredded
1 medium-size green pepper, seeded and cut lengthwise into 1/4 inch wide strips.
1 medium-size red pepper, seeded and cut lengthwise into 1/4 inch wide strips
1 medium-size yellow pepper, seeded and cut lengthwise into 1/4 inch wide strips
1/2 cup cilantro finely chopped
20 taco shells
*jalapeno peppers: be extremely careful around the seeds! Do not get them on fingers, face, skin anywhere! They burn!!! Jalapenos are not as hot as other peppers, but still, be forewarned! I learned the hard way!
On platter, place Taco shells in the middle and then artfully arrange ingredients, one by one, around the shells.
Salsa in side dish!
Let everyone assemble their own Taco!
AND, needless to say, but I’ll say it anyway, you are free to improvise.
What ingredients would you add to your Taco platter? Do tell!!!
Hungry for more Cinco de Mayo celebration? Visit: OLWL’s Kick in the Tush Club/Facebook chapter!
Spread the word–NOT the icing
PS: Dictated but not read by OLWL. Excuse all typos!
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