In recent years, the taco has become one of America’s favourite dishes. But where did this Mexican classic come from? And what is the story behind its rise to popularity? We will explore the history of the taco and avocado salsa. Stay tuned for some interesting facts about these two delicious dishes!
The taco is a traditional Mexican dish that consists of a corn or wheat tortilla filled with meat, beans, cheese, and salsa. Tacos can be traced back to the pre-Hispanic era, when they were known as “tlahco,” meaning “half.” The first tacos were likely made with pork or chicken, and were served as a portable meal for soldiers and travellers. Over time, the taco evolved into the dish we know and love today.
The avocado salsa is a relatively new addition to the taco, but it has quickly become a staple ingredient. Avocados are native to Central America, and were first introduced to the USA in the early 20th century. It wasn’t until the 1970s that avocados used in salsa gained popularity.
The taco bowls recipe below provides a great way to get the essence of a taco while providing a way to service it without to much mess like you do with tacos. Great for dinner, a snack or lunch.
Taco Bowls Recipe with Avocado Salsa
- 6 ramekins or muffin tins
- 2 cups Colby Jack cheese finely shredded, divided
- 1 pound ground beef 80% lean
- ¼ cup water
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Sea salt to taste
- 1 teaspoon black pepper to taste
- Avocado Salsa:
- 1 medium avocado diced
- 1 small tomato seeded and diced
- 2 tablespoon lime juice use fresh lime juice
- 1 tablespoon fresh cilantro chopped
- 1 teaspoon Sea salt to taste
- 1 teaspoon black pepper
- Optional to serve:
- ½ cup sour cream optional
- Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
- Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
- Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.
- Note: If using ramekins, the taco cups can remain in the container for extra support when serving.
- In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
- Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
- While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.
- To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream