Thanksgiving week is a good break for all of us here in the USA. Kids get a week off and we also get a few days off. This helps us all to relax and rejuvanate and give our Thanks to family and friends.
Thankgiving feast has become an annual tradition in our home – I would say it is is Friends giving for us 😉 Sharing some details from the spread –
After all those festivities and scrumptuous eating, we had to prepare something simple. Taco is always a winner. This one is a little different taco.
Navajo taco is a type of taco which is a mix between a flatbread and a crispy taco. The bread is not thick enough for a flatbread but thicker than a regular taco. The bread is also deep-fried in the original recipe. I obviously detest any form of deep-frying, so I make it crisp and crunchy on a skillet with plain olive oil. Thereby this taco makes for a super crunchy bite.
The unique flavor and taste in today’s variation is brought in by the Balsamic vinegar. The delectable pungent flavor is perfectly paired with caramelized mushrooms. Wilted baby spinach come along for the ride and provides the rich color and adds to the taste. Literally 4 simple ingredients is all it takes to make this topping. In fact the topping is so delicious it can be enjoyed by itself as a side dish. To bring in some additional ‘tang’ I added a few spoonfuls of simple pasta sauce. Topping is done!
Take a thick pita bread and make it crunchy on a skillet by frying it with drops of olive oil. Be patient, it will take a few minutes on either side but it is well worth the calories saved 😇 Top with some cheese which acts as a binder between the bread layer and topping layer. Spread a good layer of the balsamic topping evenly. Navajo taco is ready. Cut it up into pieces and serve it like a pizza. It works as a great appetizer since the crunchy bottom holds up well to the bold toppings.
