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