Taco salad "I'm sorry I abandoned you" bowl

I left Danny boy for a few days to go back home and didn't bother to make him any meals to heat up while I was gone so to make up for him having to eat poptarts and chips for nearly a week I made him a dinner with actual meat in it which is pretty rare around here.  Poor guy is vegetarian by default, reminds me of this scene from Pulp Fiction.  Anyway. I wanted a salad so I figure taco salad with carne asada was a nice middle ground.

And so it begins...
To make the bowls I took a plate and filled it with water and about 1tbs. of oil and swished it around, ran the tortilla through it and let it drain until no more water or oil came dripping off.

I used my smallest corningware bowl, sprayed it was olive oil then stuck the tortilla in.  It breaks when you bend it which is perfect for reinforcing the sides but be careful of the bottom (flour tortillas are much easier).

I put it in a preheated oven at 450 degrees until it was a little crispy then I took it out and flipped it over to make sure the bottom got done. one tortilla took a little less than 10 minutes, I just did it while I was prepping salsas.

Meanwhile....

For the corn salsa: I shucked 2 ears of fresh white corn, 1/2 fresh jalapeno, 4 diced radishes, 1/4 finely diced onion, juice of 1 lime and some salt.

For the pico de gallo: I diced 3 roma tomatoes, 1/2 fresh jalapeno, 1/2 diced onion, salt, juice of 1/2 lemon, handful of diced cilantro

Carne Marinade:  I marinated the meat for about an hour before hand with juice of 1/2 lime, 1/4 cup of juice from pickled jalapenos, salt, garlic, sliced onions, cilantro, cumin and chili powder.

Rawwwwwwwww

While the meat was cooking I made some pinto beans cooked with a little slice of salt pork (or bacon), onions, garlic and 1/2tsp of chicken bouillon 

His

Hers

He ate. I was forgiven. And then he ate again.