Chef Uno’s Homemade Taco Bowl

August 14, 2015 | Updated: 7:28 a.m., August 14, 2015

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

 

 

taco bowl

 

Wonton Taco Salad

1             package                     eggroll wrappers (recipe only requires 4 wrappers)

3             cups                          vegetable oil

Advertisement

1             pound                        ground beef

1/2          tablespoon                 chopped garlic

2             tablespoon                 diced white onion

Advertisement

1             tablespoon                 ground cumin

1             tablespoon                 oregano

1/2          tablespoon                 paprika

1/2          tablespoon                 salt

1             cup                            salsa

Advertisement

1             cup                            lettuce (sliced)

1                                              avocado (sliced)

 

Pico de Gallo

1/2          cup                           tomato (diced)

Advertisement

1/4          cup                           diced white onion

1/4          cup                           chopped cilantro

1/2          cup                           corn

1                                              jalapeno (diced and seeded)

2             tablespoon                 lime juice

Advertisement

1/2          tablespoon                 salt

 

Directions:

Heat oil in stock pot to 350 degrees. Place eggroll wrapper in oil, using the back of the ladle, suppress the middle to wrapper to create a bowl shape as the wonton is frying. Once it turns golden brown drain on a paper towel until ready to use. *Healthy alternative. Invert a heat safe bowl, shape a eggroll wrapper on top and bake at 350 until shell is golden brown.

Heat a saute pan with half tablespoon of oil, then add half tablespoon of garlic and two tablespoons of chopped white onions. Saute until aromatic, 2-3 minutes. Add the ground beef, cumin, oregano, paprika and salt until beef is cooked through, 4-5 minutes. Then mix in your choice of salsa at the end.

In a separate bowl, combine all the ingredients of the pico de gallo.

To assemble, place a wonton bowl on the plate, evenly divide up the lettuce, beef, pico de gallo and sliced avocado among the four bowls.

Cheers to eating well, Chef Uno.

Keep up with Chef Uno on Facebook, Twitter, or even better, go visit her amazing restaurant Chino Chinatown.