Ingredients
Taco Bowl: (Single Serving):
- 1 Can Oregon’s Choice Alderwood Smoked Albacore
- 1 large tortilla (for tortilla bowl)
- 1 cup shredded romaine
- 2-3 slices onion (purple or white)
- 1 slice of cooked or ½ cup shredded purple cabbage
- ½ avocado
- 1 tbsp pumpkin seeds
- 1-2 tbsp cojita or Parmesan cheese
- Seasoning for optional cooked cabbage: Salt, pepper, smoked paprika, Za’atar.
Baja Dressing:
- ¼ cup Greek yogurt
- 1½ tbsp mayonnaise
- 1 tsp olive oil
- 1 lime (juice and zest)
- 1 tsp apple cider vinegar
- 1 tsp honey
- ½ jalapeño (seeds removed if desired)
- 2 tbsp cilantro, chopped
- Pinch of salt
- 1 garlic clove, minced
- ¼ tsp cumin
- ½ tsp smoked paprika
- ½ tsp chipotle chili powder
Instructions
Make the Baja Dressing
Blend together the Greek yogurt, mayo, olive oil, lime juice, lime zest, apple cider vinegar, honey, jalapeño, cilantro, salt, garlic, cumin, smoked paprika, and chipotle chili powder until smooth.
Roast the Cabbage (Optional)
Preheat the oven to 350°F. Slice the cabbage into ½-1 inch thick rounds. Drizzle with olive oil, and season with salt, pepper, and smoked paprika (optional za’atar for extra flavor). Roast for 25 minutes until tender and slightly caramelized. Set aside to cool.
Make the Tortilla Bowl (Optional)
To create a tortilla bowl, place the tortilla in an oven-safe round container. Bake at 350°F for about 10 minutes until crisp. Remove and let cool.
Assemble the Taco Bowl
Open and drain Oregon’s Choice Alderwood Smoked Albacore. In the tortilla bowl, layer the shredded romaine, sliced onion, jalapeño, and cooked or fresh cabbage. Add ½ avocado, sprinkle with pumpkin seeds, and top with cheese. Place the Oregon’s Choice Alderwood Smoked Albacore on top of the salad and drizzle generously with the Baja dressing.
Baja Dressing (16 oz Bulk)
Refrigerate for 5 to 7 days when stored in an airtight container.
Ingredients
- 1 cup Greek yogurt
- 5 tbsp mayonnaise
- 1 tbsp olive oil
- Juice of 2 limes (about 2 oz) plus zest
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 jalapeño, chopped
- ¼ cup cilantro, chopped
- 2 garlic cloves, minced
- ¼ tsp salt
- 1 tsp cumin
- 2 tsp smoked paprika
- 2 tsp chipotle chili powder
Instructions
In a blender, mix the Greek yogurt, mayonnaise, olive oil, lime juice, and zest. Add the apple cider vinegar, honey, jalapeño, cilantro, garlic, salt, cumin, smoked paprika, and chipotle chili powder. Blend the ingredients until smooth. Allow the dressing to chill for at least 30 minutes to let the flavors meld.