Fermented Taco Salad

Bowl filled with taco salad with cheese on top

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Taco salad is one of my favorite meals, it is spicy, creamy and full of flavors. Although taco salad can be difficult to digest in its classic form this recipe is full of probiotics and digestion helpers making it much easier to digest.

It uses lactic acid fermented jalapeno pickles, spicy kefir cream cheese, fermented salsa and guacamole made with fermented salted lemons. This is one recipe which is packed with a wide variety of fermented foods giving you a nice collection of probiotics and digestion helpers.

Ingredients:

For the Taco Meat

1 pound Ground meat of your choice
Oil for the pan
Prepared Chili powder
One medium onion
Salt to taste

Spicy kefir cheese

Grated Cheader Cheese

Fermented Salsa

Guacamole with salted fermented lemons

Fermented Jalapenos

1 head of lettuce

Roughly Chopped Tomatos

Bagged taco chips or taco bowls

Instructions:

Dice the onions and sauté until translucent

Add the meat. Cook until brown

Add chili spice and simmer until flavors are combined

While the meat is simmering chop and wash the lettuce and roughly chop the tomatos

To serve:

Place a layer of taco chips on the bottom of a plate or bowl

Add a layer of lettuce

Add a dollop of the meat mixture

Add a dollup of spicy kefir cheese, fermented salsa, guacamole and cheddar cheese

Top with tomatos and fermented jalapenos

Michael Grant

Mike has been an enthusiast of fermentation for over ten years. With humble beginnings of making kombucha for himself to the intricacies of making miso, vinegar and kefir. He makes a wide variety of fermented foods and drinks for his own consumption and family and friends. Being a serial learner he began experimenting with a wide variety of fermented products and learning widely from books, online from content and scientific studies about fermentation, its health benefits, how to use fermented food products in everyday life and the various techniques used to produce them both traditionally and commercially. With a focus on producing his own fermented products in an urban environment with little access to garden space he began Urban Fermentation to help others who want to get the benefits of fermentation in their lives. He provides a wide variety of content covering fermented drinks like kombucha and water kefir, milk kefir and yogurt, vinegar production and lacto-fermentation such as pickles, sauerkraut for those who have to rely on others for food production. With an insatiable hunger to know more about fermentation from all nations and cultures he also has learned to make natto, miso and soy sauce, with more to come as the body of knowledge about fermentation is constantly expanding and becoming more popular as time passes.

Ingredients:

For the Taco Meat

Instructions:

To serve:

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