Recipe: Open-Faced Summer Tacos

Open Faced Summer Taco

Open Faced Summer Taco

Apologies in advance if this post title was a tad misleading … often in my mind (and probably in yours), “summer tacos” mean fish tacos, which are amazing…but are not what we have here. These don’t have fish and they’re on crunchy taco shells. Doesn’t mean they aren’t delicious, though! Light + relatively healthy, just as summer dishes should be! They’re also the perfect excuse to consume copious amounts of Trader Joe’s “Reduced Guilt” Guac, which has officially become a regular on my grocery list (I may or may not have bought into the sample temptation and I’m completely hooked now). These do involve an oven, but I used the toaster oven to minimize overheating the kitchen. I realize that this isn’t the most innovative of recipes, but hopefully it’ll get you out of your shell (pun intended) when it comes to changing up your homemade taco routine. Bonus: all you need are taco shells, black beans, shredded cheese, salsa, and a guac-like substance! You also don’t need exact measurements so this is a very, very casual “recipe.”

Open-Faced Summer Tacos

Makes a heavy snack-sized serving

Split two taco shells in half and spoon generous heap of black beans on each half. Spread thinly so one part of the shell isn’t so thick that it breaks. I used nearly half a can of beans for 4 halves. Generously sprinkle with shredded cheese and bake two halves at a time at 425°F for 4 minutes. Add a generous heaping of guac to each half and top with salsa. These taste good room temperature too, but eat ’em before they get too soggy!


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