Ingredients
- 1/2 cup olive oil
- 2 teaspoons Creole or other whole grain mustard, plus 2 tablespoons
- 2 fresh limes, juiced
- 1 small fresh jalapeno, minced
- 1 pound flank steak, trimmed
- Sea salt
- Freshly ground black pepper
- 1 medium poblano pepper, roasted, peeled and seeded
- 1 large egg
- 1 fresh lemon, juiced
- 1 teaspoon chopped garlic
- Salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 head iceberg lettuce, cleaned and cored
- 1 cup thinly sliced red onions
- 2 medium Vine-ripened tomatoes, cored, seeded and diced
- 1 cup fresh sweet corn kernels, roasted
- 1/2 pound Monterey Jack cheese, grated
- 1 medium avocado
- 16 small corn tortillas, cut into eighths
- 1/2 cup chopped green onions, green part only
Description
Food Network Invites You To Try This Emeril's Taco Salad With A Roasted Poblano Buttermilk Dressing Recipe From Emeril Lagasse.
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