Yield: Makes 12 tacos
Prep Time: 20 minutes
Cook Time: 10 minutes
1 tbsp - canola oil
2 cans - Sliced Black Olives, 6.5 oz. cans, Pearls or Early California
1 packet - taco seasoning, "Lawrys"
1/2 cup - water
12 - pre-fried taco shells
1-1/2 cups - guacamole
3 cups - shredded iceberg lettuce
1-1/2 cup - shredded cheddar cheese
1 cup - chopped tomatoes
Hot sauce (optional)
- Heat the canola oil in a non stick skillet over medium high heat. Add the olives and sauté until hot. Add the taco seasoning and water. Stir to combine.
- Continue to cook until most of the water is absorbed.
- Spoon some of the seasoned olives into the bottom of a taco shell and top with the guacamole, lettuce, cheese and tomatoes.