Ingredients
4-6 tablespoons asiago cheese, grated
1/2 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
3 Tablespoons smoked turkey deli lunch meat, diced finely
4 Tablespoons shredded lettuce
3 Tablespoons shredded cheddar cheese
2 Tablspoons Sour Cream
1 teaspoon powdered ranch dip/dressing mix
(2 teaspoons salsa, optional)
Preparation
On a baking sheet lined with parchment paper, spread 2 tablespoons asiago into an even 4" circle about 1/8" thick,(adding more if necessary) flattening the tops of the cheese evenly. Repeat with remaining cheese. Bake 5-6 minutes or until they are light golden. Remove carefully, wait a few seconds, and mold them using a thick spoon handle or rolling pin into a taco shell shape. Set aside.
In a small saucepan, heat olive oil on medium high heat. Add all spices and turkey and stir gently to coat until warm.
In a small bowl, mix sour cream with ranch dressing mix.
To pack and serve tacos, use small baggies or plastic bowls to pack each ingredient separately (include a plastic spoon!). Pack the shells in a reusable plastic container so they don’t crumble or break. Kids can assemble the tacos according to their preference at lunchtime.
