Taco Tuesday Night

Personal I love Mexican food and I take every opportunity to pig out on my favorite salsas, dips, and of course cheese. For a creative Taco night be sure to have all your dips prepared in advanced and for myself I usually decide between keeping the meal dairy or doing a meat option. For this case I stuck to dairy. I served tostada shells with my homemade guacamole, freshly shredded cheese, a bean dip, freshly made pico de gallo, my healthy version of sour cream by mixing greek yogurt with siracha and cilantro.

Here is my homemade roasted salsa, Place all ingredients: Tomatoes, onions, garlic, jalepeno onto a foiled sheet with olive oil, salt, and pepper on 350 degrees for about 15 minutes making sure to flip over ingredients half way into cooking. Once everything is cooked and softened place all items into a food processor and add about 5 sprigs of chopped cilantro. 

Avocado salsa: In a food processor blend one whole avocado, cilantro, white onions, jalepenos, salt, pepper. 

Cooking With Style

SARIT