Chef Tom Fraker
A healthier and flavorful quick week-night meal. Don't forget the Hatch Salsa!
1 dozen Corn Tortillas
Canola Oil as needed
1 package Soy Taco (12 oz)
2 medium Organic Darkloom Tomatoes chopped
2 medium Organic Yellow Onions, chopped
1 small head Organic Iceberg Lettuce, shredded
1 1/2 pounds Sharp Cheddar Cheese shredded
1 can Black Olives sliced
Sour Cream (optional)
Hatch Salsa (optional)
In a large heavy skillet, heat 1/2-inch of canola oil.
When the oil is hot, carefully fry the tortillas, bending them in the middle to form a U-shape, until golden brown. Drain on paper towels and set aside.
Meanwhile, prepare the soy taco following the package instructions.
Place some of the soy taco in a taco shell followed by the tomato, onions, lettuce, cheese and black olives.
Add sour cream and Hatch Salsa if desired.