Artichoke & Spinach Tacos Recipe


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).


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>