Wednesday, November 25, 2009

Open Face Tropical Taco on a Pita

I love tacos! They are as enjoyable as listening to a Mariachi band while vacationing in Mexico. Cooked leftover taco meat also happens to be a fantastic ingredient for creating other dishes.

There are probably hundreds of recipes that use leftover taco meat, but here is one I bet you’ve never seen before…an open face tropical taco on a pita (try saying that ten times fast). I clumsily came up with this dish one day while looking for something to eat for lunch. That day I had searched the fridge and found leftover taco meat, made from lean ground beef, and lots of red pepper and pineapple salsa leftover from an event I did the weekend before. There were also some whole wheat pitas in my cupboard that needed to be used. On a whim I put all three together and lucked out on creating a dish that’s full of lively flavor! It’s like Jimmy Buffet doing one of his concerts entirely in Spanish...out of the ordinary but still something special!

Open Face Tropical Taco on a Pita

1/2 cup diced fresh pineapple
1/4 cup diced red bell peppers
2 tbsp chopped green onions
1 tsp olive oil
1/2 tsp grated orange zest and seasoned rice vinegar
Pinch each salt and freshly ground pepper

1/4 cup low-fat sour cream
1/4 cup tomato based salsa
2 whole wheat pitas (7 inches)
1 cup cooked leftover taco meat
1/2 shredded iceberg or romaine lettuce
1/2 cup shredded cheddar cheese

In a medium bowl combine all salsa ingredients. Set aside.

In a small bowl combine sour cream and tomato-based salsa. Spread equal amounts of the sour cream mixture over each pita, leaving a 1/4-inch border.

Top each pita with equal amounts of taco meat, lettuce, cheese and pineapple salsa. Cut into equal sized pieces and serve.

Volume: Make 2 Pitas

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Brent Garell
The Kitchen Roadie

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