I’ll tell you what happened.
I couldn’t keep up.
and then I went on vacation.
and then, I thought, those posts just didn’t seem that interesting to me anyway.
So I ditched the weekly updates on what arrived in my box of deliciousness and opted to spend the time eating said deliciousness instead. What has resulted is perhaps one of the most culinarily creative summers I’ve had to date, and a REALLY conscious effort to not let anything go to waste. Once you’ve weeded carrots with your own hands you’ll never let them turn flimsy and brown in the fridge again.
So now comes that point in the post where I share a recipe, and although I can’t take credit for the nifty taco shell because I saw it on The Garden Pantry‘s Facebook Page and had to try it. The rest? Leftovers.
Lauren’s Leftover Taco Night
Ingredients:
- Corn tortillas (make sure they are good quality and extra soft)
- 1/2 lb. Ground Turkey
- 1/2 packet taco seasoning
- 1 onion, diced
- shredded cheese
- sour cream
- avocado
- cilantro
- lime
- whatever veg is in your fridge: I used lettuce, scallions, cherry tomatoes
Directions:
Pre-heat oven to 375 deg-F. Using a muffin pan turned upside down, press tortillas into the notches and spray with cooking spray. Bake 10 minutes for cute little crispy taco shells.
Brown the ground turkey in a skillet coated in non-stick cooking spray over medium high heat. Add the taco seasoning and diced onion and cook until onion is soft and translucent. Place turkey aside on a plate covered in paper towel to drain oil.
Prepare your tacos in the shells. with the meat on the bottom. Add your toppings, squeeze some fresh lime juice over the top, and pour yourself a margarita.
Lauren Warnecke 