Got up bright and early today & made Michael Symon’s Tailgate Taco from yesterday's The Chew. Sadly, there was no tailgate to go to this morning – it is Thursday after all, but it was a tasty, healthy breakfast nonetheless.
Of course you know I Ozzified it to make it even healthier.
- I used a spritz of olive oil from my pump mister rather than a whole tablespoon of olive oil to heat my tortilla, saving about 100 calories.
- The only pickled onions in the stores I went to were the kind you use in martinis, so I caramelized some onion along with a few slices of a phyto-nutrient rich fresh Anaheim chili that I got already roasted and peeled from our Farmers’ Market. (Living this close to the border does have it’s benefits when it comes to getting good, fresh chilies)
- Cut the lime juice from ½ lime to 1/6th. Half of a lime would make for a really soggy taco.
- Did not use the salt and pepper – we don’t use that on tacos out west - our tacos are already full of flavor
- Added a slice of stress-busting avocado – Daphne would be so happy!
- Ozzified the salsa verde by cutting the amount of salsa verde in half and mixing it with a tablespoon of fresh, homemade guacamole thus making my personal favorite condiment, guacasalsa.
- Only used one egg – corn tortillas aren’t only lower in calories due to their fat-free, wholegrain content, they’re also a lot smaller than flour tortillas. Unless you’re using quail eggs, one is about all the egg you’re going to fit in it.
It was an excellent breakfast – tasted more like fajitas than breakfast, but a whole lot healthier. I’ll be eating this again, but only at home. Even though we’re having Mexican food at our next tailgater, this recipe is better fresh. Don’t think we’ll have any volunteers to cook them up one @ a time when so many other yummy Mexican foods can be served buffet style.
No comments:
Post a Comment