We cannot get enough of tacos in this gorgeous weather. Luckily, there are great trucks, stands, and holes-in-the-wall in the city to duck into for a quick bite. If there was one thing I could ask more of a taco, it would be… SHELL. This is why a taco salad screams to me. I love the fillings- really, I do- but it’s really just an excuse to eat an entire bowl made out of crunchy, flaky torilla shell. When I came across this recipe in the Tampa Treasures Cookbook, it was an easy sell. Who wouldn’t follow Barry Zuckerkor… err, Henry Winkler’s advice on just about anything?
Another thing… preparing this at home, no one will know if I only made the bowl.
Henry Winkler’s Mexican Salad
4-6 servings prep 25 minutes
Winkler contributed this recipe to the Tampa Treasures Cookbook when he was in Tampa directing the movie Cop and a Half (1993)
1 1/2 cup mayo
1 (7-oz) can green chili salsa
1/3 cup ketchup
1/2 teaspoon chili powder
1-2 heads romaine, broken into 1/2 inch pieces
2 (2 1/4-oz) cans sliced black olives
2-3 large ripe tomatoes, diced
1 large red onion, diced
1/2 cup sharp cheddar cheese, grated
1 (4 oz) can diced green chilies
1-2 (6 1/2 oz) bags tortilla chips, crumbled
2 avocados, diced
Early in day: combine mayo, salsa, ketchup, and chili powder– chill.
When ready to serve: place romaine in large serving bowl; add olives, tomatoes, onion, cheese and chilies.
Top with crumbled chips and avocados. Spread dressing on top– serve.
For an impressive, tasty presentation, serve in flour tortilla shells:
Brush both sides of 12-16 inch flour tortillas with melted butter. Press them into small ovenproof bowls, toast 5-8 minutes in 375° F oven. Unmold the tortillas; place them directly on the oven rack until they are crispy and toasted 1-2 minutes.
Tampa Treasures Cookbook. The Junior League of Tampa. Nashville, Tennessee: Arcata Graphics, 1992.