Hi y’all! It’s officially Cinco de Mayo week, which means we’re mixing up lots of frozen margaritas healthy Mexican dishes in my kitchen over the next few days. Now, I love chips & queso as much as any other self-respecting Austinite, but this year I’m in the mood to set out appetizers that are a little more unexpected, so: these healthy little taco salad bites were born.
Y’all probably remember from last year’s epic Nacho Party that I am obsessed with Garden of Eatin chips. Not only are they the best tasting chips out there, they’re GMO-free and made with organic corn, and all my friends who ate them throughout the entire summer on my back patio are now total converts.
Great news for us fangirls: the brand now makes these adorable bowls, in both white corn and blue corn, and I got inspired to make my new favorite Mexican-inspired appetizer with them. It’s all the flavors you love in a traditional taco salad, packed into one bite-sized sturdy little chip. Watch the video above to see how I make them (couldn’t be easier!) then scroll to the bottom for the recipe. 
And if you’re looking for more healthy recipe vids, don’t miss my superfood salmon salad, perfect roasted veggies, or the one when Chanel and I challenged each other to a breakfast smoothie face-off!
**Video by Eve Tarlo & crew, photos Kate LeSueur**
this crunchy crispy “chipped” post is sponsored by Garden of Eatin’. As always, opinions are 100% my own.
Taco Salad Bites
Serves 24 bites
Taco Salad Bites
Categories
Ingredients
- 1 bunch lacinato kale, de-stemmed and shredded into ribbons
- 1/2 can black beans, rinsed & drained
- 2 ears fresh corn, grilled and removed from the cob
- 24 Garden of Eatin' Blue or White Corn Bowls
- 1 avocado, diced
- 6 cherry tomatoes, quartered
- kosher salt and freshly ground black pepper
*for the spicy cilantro vinaigrette
- 1 cup cilantro, stems & leaves
- 2 cloves garlic
- 1/2 cup greek yogurt
- 2 limes, juiced
- 1 teaspoon agave
- 1 tablespoon sriracha
- ¼ cup olive oil
- pinch kosher salt
- a few grinds black pepper
Instructions
- make the vinaigrette: combine all ingredients in a blender, then blend until well combined. Transfer to a serving container or jar.
- add the kale to a large bowl, pour a little of the vinaigrette onto it, then use fingers to massage dressing into kale for about 1 minute, until the kale starts to soften.
- Add the corn and beans to the kale, along with a little more dressing and a sprinkle of salt and pepper, then mix until combined.
- Set out Garden of Eatin' Bowls on serving platter and fill with a scoop of salad. Top with a piece of avocado and cherry tomato quarter, then serve and eat!
I’d like to eat;) looks appetizing