Celebrate Cinco de Mayo with these California club tacos or burrito bowl.
By JULIE BRINKLEY
It’s Cinco de Mayo and there’s no better way to celebrate than with a delicious plate of these California club tacos or tasty burrito bowl.
Wash it all down with a cold bottle of Topo Chico sparkling water and your meal is complete!
CALIFORNIA CLUB TACOS (Serves one)
3 oz grilled chicken breast, chopped
2 pieces cooked (turkey) bacon, diced
½ avocado, diced
½ cup diced tomatoes
2 cups chopped romaine lettuce
3 slices 2% milk provolone
2 TBSP reduced fat ranch *optional
HOW TO MAKE IT
To make the provolone taco shells: Place 1 slice of provolone cheese on a paper plate (must
be coated or leakproof) greased with cooking spray.
Microwave on high for 60 seconds. Remove from the microwave immediately, and if necessary, reform cheese into a circle.
Wait five seconds for the cheese to cool and then form into the shape of a taco shell on the edge of a dish or skinny rolling pin.
Let cool until set. Repeat for the remaining two slices of cheese.
To make the filling: Toss the chicken, avocado, bacon, tomatoes and lettuce to
Fill taco shells with lettuce mixture.
BURRITO BOWLS (serves one)
8-oz. 95% lean ground beef
1 cup cauliflower rice
¼ cup salsa
½ tsp seasoning blend or taco seasoning
2-oz. 2% milk cheddar cheese, grated
2-oz. of avocado
¼ fresh tomato diced
*optional Not 5&1 approved