The three roasted garlic clovesfrom the first step
1/4cupgreek vegan yogurtor regular vegan yogurt
sea salt and pepper
1tablespoonwater
Juice of half a lime
Instructions
Loaded Taco Salad Bowl with Lime Crema
Preheat oven to 350 F degrees. Line a cookie sheet with parchment paper or a silicone mat. Rub the taco shells and tomatoes with the olive oil and garlic powder (I split it ¼ teaspoon for the strips, ¾ for the tomatoes). Sprinkle the salt over everything.
Bake for 13 minutes (check to ensure they don’t burn). If you'd like, you can leave the tomatoes and garlic in for an extra 10 to 15 minutes (totally optional, adds even more flavour). Remove from oven and remove skins from garlic (you'll need the garlic for the sauce)
Assemble the rest of the salad as you desire, also topping with the tortilla/taco chips and the roasted tomatoes.
For the lime crema, add the garlic to a small bowl and mash with the back of a spoon until essentially pureed. Add in the rest of the ingredients and mixed together throughly until blended. Taste test before pouring it on the salad for your own adjustments of salt and pepper. Pour over salad, mix in and enjoy!
Notes
If you try this Loaded Taco Salad Bowl with Lime Crema please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.