Ground Ostrich Taco Salad with Avocado

Ground Ostrich Taco Salad with Avocado
Serves 6

 Meat Filling
2 tablespoons corn oil
¾ cup finely chopped white onion
2 large garlic cloves, minced
1 pound ground ostrich (medium grind)
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon coarse sea salt
¼ teaspoon freshly ground white pepper
2 tablespoons fresh lime or lemon juice

1 tablespoon corn oil
2 cans refried beans (15 ounce each)
2 to 3 cups shredded iceberg lettuce
12 small tostada bowls
2 firm ripe avocados
½ tablespoon fresh lime or lemon juice
2/3 cups small pimiento-stuffed olives (about 30), each olive sliced crosswise into 2 slices
1 ½ cups loosely packed shredded sharp cheddar cheese (about 3 ounces)
1 ¼ cups plain yogurt, lightly beaten
Fresh cilantro sprigs

Tomato Salsa Dressing (Makes about 1 ½ cups)
2 tablespoons fresh lime or lemon juice
2 tablespoons red wine vinegar or cider vinegar
¼ teaspoon sugar
¼ teaspoon coarse sea salt
¼ teaspoon freshly ground white pepper
1 or 2 garlic cloves, finely minced
1 small fresh jalapeno pepper, finely minced (optional)
2 tablespoons minced green sweet pepper
2 tablespoons minced fresh parsley
1 tablespoon minced fresh oregano
¼ to 1/3 cup corn oil
2 large ripe tomatoes, peeled, seeded and finely chopped

In a mixing bowl, combine lime juice, vinegar, sugar, salt, white pepper, garlic, jalapeno pepper, sweet pepper, parsley, and oregano. Mix well, then gradually whisk in oil. Add tomatoes, taste and adjust seasonings.

Prepare the dressing and set aside. Coarsely crush enough corn chips to measure 2 cups. Place remaining chips in a basket and set aside.

To make meat filling, heat a large nonstick skillet over medium heat and add 2 tablespoons oil. When oil in shimmery hot, add onion and sauté 3 minutes. Add garlic and sauté 1 minute longer. Raise heat slightly and crumble in ground ostrich. Sprinkle with chili powder, cumin, salt, and pepper. Separating and stirring with a fork, cook until meat is no longer pink, about 5 minutes. Stir in lime juice. Taste and adjust seasonings. Keep warm over very low heat.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add refried beans, stirring and adding a little water if bean mixture seems stiff, until heated through, about 5 minutes. Keep warm.

Reserve 1 cup of each of the lettuces for the meat filling. Divide the remaining lettuces among tortilla shells. Set aside.

Halve, pit and peel avocados. Cut 1 avocado half lengthwise into thin wedges and place in bowl. Add lime juice, toss together and set aside. Cut the remaining avocado halves into small cubes. Remove meat mixture from heat and toss in avocado cubes, reserved crushed corn chips, olives, 1 cup of the cheddar cheese, the remaining iceberg and romaine lettuces, 2 tablespoons of the yogurt and 2/3 cup of the dressing, or as much as needed to achieve desired consistency.

Divide warm beans among lettuce-lined tortilla shells. Mound warm meat mixture on top of beans. Sprinkle with remaining ½ cup cheddar cheese and garnish with reserved avocado wedges and cilantro sprigs. Pass remaining yogurt, remaining dressing and the basket of corn chips.