Before you ask, no I'm not pregnant.
But I did put pickles on a taco so I would imagine how one might think that. You might be asking why on earth I put pickles on a taco. The answer is simple. Why not?
Pickles are amazing. Pickles are what got me through the first few months of weight watchers. They are little sour gifts from the earth, proof that we humans are meant to be happy. Meant to be happy and smart. The person that figured out pickling.....smart.
Wish it would have been me. Can't you see my mom and dad's eyes all a-sparkle with pride, gushing about their middle daughter...the one who discovered pickling.
It's a lovely thought. Really, it is.
But back to putting pickles in tacos. If you've never tried it do so this week. You won't regret it. You'll only have a happy belly and tacos that are surprisingly good when reheated in the microwave.
And reader friends....check out the Slender Kitchen blog. They've got some good stuff!
Crispy Baked Beef, Cheddar and Pickle Tacos
from Slender Kitchen
1 tbl chili powder
1/2 tbl cumin
1/2 tsp paprika
1/2 tbl oregano
1/2 tbl garlic powder
1/2 tbl onion powder
1/2 tsp coriander
1/2 tsp salt
1/2 tsp pepper
1 lb 93% ground beef
1/4 of an onion, chopped fine
1/3 cup of water
1/2 tbl cornstarch
12 corn tortillas
1/2 cup of shredded cheddar cheese (reduced fat)
1/2 cup of pickles, chopped
Preheat the oven to 400 degrees. Line a baking sheet with foil and spray it with some cooking spray.
Combine all of the seasonings in a small bowl, set aside. Brown the meat and the onion until done, add in the seasonings.
Combine the cornstarch and the water, stir well. Add to the meat mixture and bring to a simmer. Allow to simmer for about five minutes.
Line all of the corn tortillas on the baking sheet. Spread half of the cheese on one half of the tortillas. Add 1/4 cup of beef to each tortilla. Top with pickles and remaining cheese.
Bake until starting to brown, about 10-15 minutes. Flip. Bake for another 8 minutes or so.
Serving size 2 tacos
Points plus 6