I wasn’t sure how this one would go over with Scott, who cringes when he hears the words Mexican or beans. However, he eats at Taco Bell like it’s his job. He’s weird.
After I read the recipe, though, I realized how similar the toppings are to the ones I use on my fish tacos. For the first time, I decided to modify the weekly CEiMB recipe completely in order to satisfy both myself and Scott. Instead of baking them as pizzas in the oven, I turned them into soft tacos and added some grilled tilapia for extra protein.
I made the bean dip with only two modifications (left out the cumin and mashed it with a potato masher instead of using the food processor). I grilled the tilapia with a little olive oil, salt and pepper, and chopped the toppings. It was very easy and very good!
The toppings (onion, tomato, red cabbage, and cilantro):
Even though I have tried them several times, I just do not like corn tortillas. I think they have a raw flavor or something – I can’t pinpoint it but I just don’t enjoy them. These flour tortillas are great, however, clocking in at only 80 calories with 2 grams of fiber each. Pair that with an ingredient list with nothing suspicious, and I think they can’t be beat.
Thanks to Joanne for another great CEiMB pick!