Fustini's Oils and Vinegars
Taco Salad

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Taco Salad


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Taco Salad

Submitted by Corporate Chef Andy Stewart


  • 1 tablespoon Fustini's Chipotle olive oil
  • 1 pound lean ground beef
  • 1/2 cup white onion, finely minced
  • 2 garlic clove, minced
  • 1 jalapeno, sliced and minced
  • 1/4 cup pickled cactus
  • 4 tomatillo, husked, washed, diced
  • salt and pepper
  • pinch ground cumin
  • pinch ground coriander
Pico de Gallo
  • 3-4 Roma tomatoes, peeled, seeded and finely diced
  • 1/4 cup white onion, finely diced
  • 1 jalapeno, minced
  • 1 tablespoon cilantro, finely minced
  • 1/2 teaspoon Fustini's Jalapeno Lime balsamic
  • 1/2 teaspoon fresh lime juice
  • 1/2 teaspoon Pure Michigan honey
  • salt and pepper
Taco Salad
  • crispy corn tortilla
  • mixed greens
  • Colby-Jack or Pepper-jack cheese
  • creme fraiche
  • 1 avocado, sliced
  • fresh cilantro, chopped


Step 1. 

Heat oil in a large skillet over moderate heat.  Add beef and brown, stirring often until all liquid is gone - 25 to 30 minutes.  Add onion, garlic and jalapeno and cook for several minutes, stirring often.  Add cactus and tomatillo, turn heat to low and cook, stirring often, until tomatillo are fully coked and broken down - 20 minutes.  Season with salt, pepper, cumin and coriander and use immediately.

Step 2.  Pico de Gallo

Mix all together and serve.

Step 3. 

Fill tortilla with mixed greens.  Top with some ground beef, cheese, and Pico de Gallo.  Garnish with Creme Fraiche, sliced avocado and cilantro.

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