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Artichoke & Spinach Tacos Recipe

By House & Home On

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).

[img_assist|nid=2028446|title=|desc=|link=popup|align=middle|width=225|height=321]

Ingredients

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.

Directions

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).

[img_assist|nid=2028446|title=|desc=|link=popup|align=middle|width=225|height=321]

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House & Home

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  • Photographer Robert Rose
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