Chilpotle de Plata Taco Salad


In a bowl, combine the lettuce, onion, tomato, avocado (gently so as to stay firm) black olives and coriander.
In a small bowl combine dressing ingredients and mix through the fresh salad ingredients.\
In a frying pan, brown the mince and the Tio Pablo Chipotle de Plata until meat is thoroughly cooked.  Remove meat from pan, and set aside
In a different frying pan, add 3 tablespoons oil and heat until hot and smoking.  Add strips of tortilla until brown and puffy and set onto paper towels to dry
Place salad onto four plates, distributed evenly.  Add ¼ of mince on top of each salad, sprinkle grated cheese and for extra kick, add a spoonful of La Morena Salsa Roja.
Top with warm tortilla strips.

Chilpotle de Plata Taco Salad
Tangy, light meal using lots of fresh produce
Prep Time: 60 min
Cook Time: 30 min
Total Time: 90 min
Category: Mains
425g ground beef mince
1-1 ½  tablespoons Tío Pablo Chipotle de Plata spice mix (depending on desired spice level)
4 cups shredded iceberg lettuce
½ red onion, thinly sliced
1 tomato, diced
1 avocado, diced
½ cup sliced black olives
½ cup chopped coriander
1 cup Edam cheese, grated
3 Tio Pablo corn tortillas, sliced into strips (stale ones work best)
oil for frying
La Morena Salsa Roja (optional)
Dressing Ingredients
1/4 cup olive oil
1 tablespoon red wine vinegar
juice of 1 lime or small lemon
1 garlic clove, mashed
salt and coarse black pepper to taste