Recipe

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.