Taco Tuesday is a big deal all over the world. Ok maybe just the Instagram blogger world but it certainly is a really good midweek day to have this fun creative cuisine. There are so many ways to eat a taco. Soft shell, hard shell, in a salad. Today I have another way to eat a taco and that’s on a flatbread. I used my grill to char naan that I bought from Trader Joe’s (you can also use the top of your burner if your have a gas oven), but feel free to use any premade flatbread or any pizza dough for this yummy dish. It not only looks so pretty you want to devour it on sight, it actually tastes just as good if not better than it looks. I start by making my taco meat using Meal Mart chopped meat, which can be done in advance, and then added on top the veggies, lettuce, and what my kids call magic sauce, which is really just a crema, that brings all the flavors on the flatbread together. This is also a great dish for Memorial Day BBQs, it feeds a crowd and its super yum your guests will be raving!
- 4 Trader Joe’s naan flatbreads (or use any premade flatbread or pizza dough)
- Taco meat (Recipe to follow)
- 1 tomato chopped
- 1 jalapeño sliced into rounds (can use fresh or jarred)
- 4 scallions whites parts only chopped
- 1 head romaine washed and sliced into thin ribbons
- Prepared guacamole (recipe below)
- Fresh corn steamed or grilled and cut off the cob
- 1 recipe crema (aka magic sauce recipe below)
- 2 lbs Meal Mart chopped meat
- 1 large can crushed tomatoes
- ½ can filled with water
- 1 bulb fresh garlic peeled and chopped about 10 cloves)
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
- Optional additions
- 1 carrot peeled and chopped really small
- 1 potato peeled and chopped really small
- 3 ripe avocado
- 1 clove garlic
- Juice from ½ lemon
- 1 small jalapeño seeded and deveined chopped small
- ½ tomato chopped small
- Salt and pepper to taste
- ½ cup mayonnaise
- Juice from 1 lemon
- 1 tsp Mrs dash
- On a hot grill place flatbreads and allow to char about 2-3 min on each side making sure not to burn them (you can also place them directly on the burner for about 1 min until charred and then flip and char the other side.
- Top flatbread with taco meat.
- Sprinkle tomato, scallion and lettuce over the meat.
- Dollop spoonful’s of the guacamole on the flatbread.
- Top with some slices of jalapeño and sprinkle some of the corn on top.
- Drizzle the crema on top of all the ingredients.
- Cut into 6 or 8 slices and Devour!
- In a stock pot add chop meat and add water to cover the meat
- allow to come to a boil.
- Cook for 5-10 min until meat is cooked though and most of the grease has come to the top.
- Strain the meat in a colander.
- Add meat back into pot and add can of tomatoes, the water, garlic and the spices (add in optional carrot and potato too at this point).
- Allow to come to a boil and then turn down flame to medium-low and allow to cook for 1-2 hrs. until meat had cooked down and the liquid has absorbed into the meat (I sometimes leave on a low flame for up to 4 hours).
- Adjust seasoning to taste.
- Scoop out the flesh of the avocado
- Add remaining ingredients and mix mashing the avocado while mixing
- Serve with the flatbreads!
- In a small bowl mix the ingredients together (to thin out sauce add more lemon juice).
- Use as a dressing, dip, crema for tacos really anything.
