The other day I was flipping through Health magazine and came across a page of mouth-watering pictures of a complete taco feast. Chipotle Turkey Taco’s, Pickled Peppers, and an Avocado Jewel Salad were among the recipes on the page. These all looked especially good – and another Evolved Dad dinner came to life. (As an aside I’m not sure that a year ago I would have been flipping through Health looking for recipes or getting excited when I found one!)
Odd as it seems it might have been the Pickled Peppers that first caught my eye. Actually it was likely the description that did it for me – “Crisp, hot and tart.” Who doesn’t love crisp, hot and tart? I made these early in the day and then let them sit until dinner, and they were all they were advertised. We like hot food, but I have to admit that these peppers almost had too much of a bite. If you are “hot-adverse” I’d suggest cutting the number of hot peppers down from the 5 called for in the recipe to 1-2, and maybe throw in a red bell pepper in their place.
The Chipotle Turkey Taco’s were quite good, but unfortunately not great. It is interesting that while the Pickled Peppers had too much bite I didn’t think the tacos had enough. If I were to make this again I would go with more of the chipotle chilies in adobo sauce – in fact would probably throw in the whole can of them rather than get stuck with ½ can of chilies that I now don’t know what to do with. While this made for good taco filling, I liked the Crock Pot Tex-Mex Chicken I had made earlier this year much better. Of course if you go this route you need to plan well in advance as that one needs to go into the crock pot early in the day.
In my opinion the hit of the meal was the Avocado Jewel Salad. Very easy to make – combine olive oil, lime juice and lime zest with fresh avocados and then pour that over Bibb lettuce and top with sliced oranges. The combination of flavors really worked well, with the tartness of the lime juice nicely offset by the sweetness of the orange. Of course it helps that the avocados I picked were the perfect ripeness and oranges were very juicy. Guess at the end of the day the quality of the ingredients rather than the skill of the chef is what made this sooooooo very good.