See if your child will be happy
using warmed corn tortillas instead of hard taco shells (which have been fried).
Not exact matches
1
corn or rice
tortilla 1 tbsp of pizza sauce (I
use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of
corn 2 sundried tomatoes (soaked for a couple of minutes in
warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I
used parma) a dash of fresh cilantro
Finally, load up your
warmed tortillas (I
used corn, but you can also
use flour) with some slaw and cauliflower and get to chowing down.
1 package small
tortillas, heated until
warm, I
used wheat -
corn tortillas from Trader Joes.
In Sinaloa flour
tortillas are king and Chilorio is most typically served with a thick stack of
warm flour
tortillas but of course you could
use corn tortillas and make it into tacos or serve with steamed rice some hunks of avocado, and a slaw or salad on top.
It's worth mentioning that if you
use store - bought
corn tortillas, you should microwave each of the
tortillas for about 10 - 15 seconds to
warm them up.
For a snack, try rolling up a
warm corn tortilla and
using it to scoop up some of this flavorful salsa.