I literally cannot stop making taco salad. It’s just so good! Everything I love about both tacos and salads, thrown together in a bowl. Also, it’s a perfect excuse to buy corn chips, which I love with a burning and undying passion.
So, this is just basic homemade salsa (with homegrown tomatoes–thanks country friends!), baked chickpeas and edamole from the Happy Herbivore. I did buy one of those huge Florida avocados, but it went bad before I could make dinner. I think it was probably bad when I got it. But…crazy avocado! How could I resist?
What I’m saying is, make taco salad. Make as much taco salad as you can possibly eat before the summer is over, because when fall comes, you will not want to eat that sh*t. You will want squashes and casseroles and noodles up to your eyeballs. But right now, summer is king, and tacos are where it’s at.
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