{"id":11700,"date":"2010-04-02T13:36:51","date_gmt":"2010-04-02T17:36:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=11700"},"modified":"2010-04-02T13:37:55","modified_gmt":"2010-04-02T17:37:55","slug":"taco-salad-in-shell%e3%82%b7%e3%82%a7%e3%83%ab%e5%85%a5%e3%82%8a%e3%82%bf%e3%82%b3%e3%82%b9%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=11700&lang=en","title":{"rendered":"Taco Salad in Shell
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Taco Salad<\/strong>
\nDinner March 26, 2010<\/em><\/p>\n

Taco salad is one of my favorite Mexican dishes, and when the salad is served in a crispy shell, it’s even better. I have to go to a small Mexican restaurant in our neighborhood whenever I have a craving for taco salad in a shell. I was always wondering if there was any way I could create it at home. But I also felt deep-frying a shell seemed almost impossible to do at home. Then the other day I was shopping at a grocery store, and I found a package (AZTECA<\/a>) that contained tortillas and paper patterns, and according to the instructions, you could bake taco shells instead of frying. I was a bit skeptical, but decided to try. It was a lot of fun and easy to make the hexagon shells, and once baked, they were perfect. I was afraid I would miss the flavor that comes from deep-frying, but surprisingly I didn’t miss anything. The baked taco shells were very satisfying. Terry liked it, too.<\/p>\n

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\n2010\u5e743\u670826\u65e5<\/em><\/p>\n

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Taco Salad Dinner March 26, 2010 Taco salad is one of my favorite Mexican dishes, and when the salad is served in a crispy shell, it’s even better. I have to go to a small Mexican restaurant in our neighborhood whenever I have a craving for taco salad in a shell. I was always wondering […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,15],"tags":[],"class_list":["post-11700","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11700"}],"version-history":[{"count":34,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11700\/revisions"}],"predecessor-version":[{"id":11888,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11700\/revisions\/11888"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}