Summer = TACOS
300 BEST TACO RECIPES offers a world of flavors perfect for summer feasting. You just might spend the entire season trying them all. Here’s just a sampling: Pollo Verde Tacos, Gingered Short Rib Tacos, Green Chile Stew Tacos, Tres Taquitos with Guacamole, Spicy Chorizo Tacos, and Mahi Mahi Tacos with Citrus Salsa. The book also shows you how to make your own authentic flour and corn tortillas, salsas, and other sauces. Author Kelley Cleary Coffeen knows how to make nutritious food, having assisted in the development of healthy, ethnic recipes for Diabetics with the Joslen Center at Harvard Medical School and New Mexico State University. Available at Amazon.
ARTICHOKE AND SPINACH TACOSMakes 8 tacos
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
3/4 cup mayonnaise
1/2 cup plain yogurt
3 roasted jalapeños
1 TB minced fresh cilantro
Salt and freshly ground black pepper
In a blender, pulse mayonnaise, yogurt, jalapeños and cilantro until smooth. Season with salt and pepper to taste. Transfer to an airtight container or squeeze bottle. Refrigerate, stirring occasionally, for 1 hour or for up to 4 days.
8 taco shells, warmed
1⁄2 cup crumbled Cotija cheese
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 flavors to blend. Just before serving, toss with lemon juice and Jalapeño Cream Sauce.
To build tacos, divide mixture equally among taco shells. Top with cheese. Fold tortillas in half.
Excerpted from 300 Best Taco Recipes by Kelley Cleary Coffeen © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
No comments:
Post a Comment