Spinach Bite Romaine Cup Tacos

servings 2
prep time 15

Spinach Bite Romaine Cup ’Tacos’  

Absolutely spec-taco-lar Spinach Bite Romaine Cup tacos!⁠

 

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ingredients

Pico de Gallo 

-1 medium vine tomatoes or 2 plum tomatoes 
-1/4 white onion 
-1/2 jalapeño chile 
-¼ cup cilantro - finely chopped 
-1 lime - juiced 
1 tbs olive oil 
1 tsp salt & pepper 

Cilantro Crema

-1 small container Plain Cashew yogurt
-1 cup cilantro
-1 pinch salt & black pepper

method (tick as you go)

1

Bake Spinach Bites as per package instructions

2

Take this time to dice the pickled carrots, drain jalapenos and rinse the romaine lettuce to remove any dirt and pat dry with a paper towel.

3

Prep your Pico de Gallo prior to baking Spinach Bites and starting to assemble your tacos.

4

Prep your Pico & Cilantro Cream prior to baking Spinach Bites and starting to assemble your tacos.

5

In a food processor combine cashew yogurt, cilantro. Pulse until cilantro is blended fully into the yogurt. Taste and season with salt & Pepper. Set aside in the refrigerator.

6

Let the Spinach Bites cool slightly before assembling your tacos.

7

To assemble fill each lettuce leaf with 4 Spinach bites, 1 heaping tbs pico de gallo, sprinkle with pickled carrots, 2- 3 jalapenos, and drizzle with cilantro crema.

8

For extra crispy ‘tacos’ especially if they are going to sit on a buffet or grazing table, shock the romaine leaves in an ice-cold bath for the ultimate crunch factor- 5-10 minutes. Pat dry and serve as per recipe.

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