Bite-Sized Mexican Caesar Taco Bowls
SponsoredAdd a spoonful of minced chipotle chili peppers to your classic Caesar salad and you open up a world of flavor. From under a curtain of spicy, creamy, slightly tangy dressing, bright Romaine yields to your teeth with a crunch. To complement the theme, there are cherry tomatoes, avocado, and green pepper.
Delicious.
And what if you make all this bite-sized?
Thanks to Garden of Eatin’ Bowl Tortilla Chips, bite-sized Mexican Caesar taco bowls just became an easy, tasty way to celebrate Cinco De Mayo this week. The new chips are like little star-shaped bowls, ready to be dip into guacamole, black bean dip, or gooey warm artichoke dip. Because of the shape, every dunk into the dip bowl earns you a lot of dip. The only ingredients in these chips are corn, oil, and salt; they come in two types: White Corn with Sea Salt and Blue Corn with Sea Salt. Garden of Eatin’s chips are organic and GMO-free.
In addition to dunking, these chips make for a great presentation of finger food at cocktail parties; if you’re looking to make guacamole elegant, you could fill the chips and display them on platters. That’s the approach I take for my bite-sized Caesar bowls.
Read on to see just how to make them!
This post was sponsored by Hain Celestial. All opinions are my own. Thank you for supporting the sponsors that keep Big Girls, Small Kitchen delicious!
Bite-Sized Mexican Caesar Bowls
Prep time:
Total time:
Serves: 24 to 30
Ingredients
For the dressing
- 2 tablespoons plain yogurt, preferably whole milk
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 4 teaspoons oil
- 2 teaspoons minced chipotle in adobo, from a can
- Dash of chili powder
- 1 small clove garlic, minced with salt or grated on a Microplane
- ¼ cup grated cheese like pecorino, parmesan or cojita
- Salt to taste
For the salad
- ½ green pepper, very finely minced
- 10 cherry tomatoes, very finely minced
- ¼ avocado, very finely minced
- Half a head of Romaine lettuce, washed, dried, and minced (you'll want about 1½ cups)
- About 30 white or blue Garden of Eatin' Bowl Tortilla Chips
- Limes, halved or quartered, for garnish
Instructions
Make the dressing
- In a large mixing bowl, whisk together the yogurt, mayo, lemon juice, oil, chipotle, chili powder, and garlic. Add the cheese. Use a lettuce leaf to taste for salt (you may not need any, since the cheese is salty).
Make the bite-sized taco salad cups
- Add the pepper, tomatoes, avocado, and Romaine to the bowl with the dressing. Toss well.
- Use two spoons to pile salad into each bowl tortilla chip. Arrange on a platter, and garnish with the limes.
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Elle
