I am more of a food stylist than a cook. Sad but true. I am, however, an excellent baker. Just to establish my girly girl credentials.
Necessity is the mother of invention, and has been since long before Plato allegedly first made this proclamation. In our house, Mexican food is a big hit. We modify it somewhat for Boyo, who isn’t the biggest fan of beans or avocado or chili – I know, right. Call that Mexican? I’m a fussy pants too, as I’m allergic to onions and garlic.
We seem to have ongoing disasters with tortillas and tacos in our house – mouldy tortillas were the inspiration behind the world famous in our house Burrito Buns. Recently, stale taco shells were the inspiration for my new invention – wait for it, wait for it – Burrito Sang Choy Bow!
Simply make your Mexican Fiesta food as per your usual recipes and to suit your own tastes, allergies and fussy family members. Instead of piling the deliciousness of meat, cheese, sour cream, avocado, corn, chill sauce, tomatoes et al into taco shells or tortillas or on top of corn chips, simply use a crunchy lettuce leaf.
I know right! Simple as but just so delicious and loads better for you to boot. We used baby Cos, because that is what we had to hand.
I discovered that the fabulous Mr and Mrs Romance did something similar recently with Club Sandwich Sang Choy Bow. I’m borrowing their line – it’s gluten free but not glutton free!
Do you think you’d adopt the lettuce leaf next time you’re making Mexican Fiesta for your family?