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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!


Enjoy!

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


cooking spray

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

combine.


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


Romaine lettuce


¼ fresh tomato diced


*optional Not 5&1 approved

Black beans

Lime wedge

cilantro




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