March is one of those months that falls in between seasons. Spring will officially arrive on Sunday, March 20. There may still be a chill in the air, but spring fruits and vegetables are just beginning to arrive. By this point, most people are ready for a change from the hearty soups, stews and casseroles that warmed us in the winter. Meal planning becomes a little more challenging as we bridge the seasonal gap.
One spring meal planning strategy is to pair fresh ingredients with some of your favorite winter dishes. If tacos are a family favorite, there are several ways to brighten them up for spring. Of course, the perennial favorite, taco salad, is always a good choice. At this time of the year, you can make a bigger salad with less taco meat by adding more vegetables. You could also switch from beef to chicken.
One of our past Cornbread Cook-Off winners puts a different spin on the taco. Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle features a simple cornbread layer poured over crushed tortilla chips and topped with a spicy chicken filling. Bake, cut into wedges and top with a crisp salad mixture of romaine and tomatoes. The dressing is made with ranch dressing blended with cilantro leaves and salsa verde.
The Super Taco is quick, easy and delicious. Simply prepare a skillet of TexMex cornbread using a cornbread mix, cream style corn and cheese. Top with chili or taco flavored beef or chicken. Add lettuce, tomatoes and your favorite taco toppings.