Healthy tacos with vegetables & cheese. Enjoy amazing textures accented with tangy lemon and creamy sauce spiked with chili.
1 cup spinach leaves, trimmed and torn into bite-size pieces
1 cup chopped romaine lettuce*
1 cup chopped drained canned artichoke hearts
1/4 cup thinly sliced red onion
1/4 cup chopped drained canned water chestnuts
Juice of 1 lemon
Jalapeño cream sauce (or chopped jalapeños with sour cream)
8 taco shells, warmed**
1/2 cup crumbled Cotija cheese
* Rinse and pat dry all vegetables with paper towel before chopping to prevent a soggy texture.
** If you are short on time, use store-bought taco shells. There are a variety of brands to choose from. Check with your local grocer to see if and when they make them fresh.
Step 1: In a bowl, combine spinach, lettuce, artichoke hearts, red onion and water chestnuts. Cover and refrigerate for 30 minutes or for up to 2 hours to allow flavours to blend.
Step 2: Just before serving, toss spinach mixture with lemon juice and jalapeño cream sauce.
Step 3: To build tacos, divide spinach mixture equally among taco shells. Top with cheese. Fold tortillas in half.
Reprinted with permission from Kelley Cleary Coffeen's 300 Best Taco Recipes (2011 Robert Rose).