I think tacos also fall under this category.
I haven't had tacos in quite some time, in fact, last time was this past spring. I had piles of butter lettuce coming out of my garden and so I made salmon tacos using lettuce leaves for the taco shells.
We filled them with wasabi sour cream, eddamame beans, bean sprouts and teriyaki salmon. They were really yummy. The crisp lettuce held all my Asian inspired ingredients in place. But they weren't traditional tacos, with beef and tomatoes, and avocados.
I suppose this dish also isn't a traditional taco dish, it is a soup after all. But the flavours are a bit more traditional.
3 lbs. ground beef, or turkey
1 1.89 litre jug of low sodium vegetable juice
1 can of black beans, drained and rinsed
1 zucchini, cut in half lengthwise and sliced
2 green peppers, roughly chopped
2 red peppers, roughly chopped
1 large onion, chopped
1 -2 tsp. red chili powder
1 tbsp. ground cumin
1 tbsp. ground coriander
3 green onions, sliced
1 bunch cilantro
4 fresh Roma tomatoes, chopped
1/2 cup plain Greek yogurt
1/2 cup shredded goat cheddar cheese
1. In a large stock pot, cook your beef or turkey, drain away the fat. Return the meat to the pot.
2. Over medium heat, add the chopped onions, peppers, zucchini, cumin, coriander and red chili powder.
3. After about 5-8 minutes, (once the veggies are just softened), add the vegetable juice and bring the heat up to high.
4. Add the beans.
5. Allow the soup to simmer, just below boiling for approximately 30 minutes or longer if time allows. This will let the vegetable juice cook and sweeten.
6. Serve the soup in large bowls. Top with the shredded ice berg lettuce, chopped Roma tomatoes, a slice of avocado, and a dollop of Greek yogurt, then sprinkle with cilantro, green onions and cheddar.