Spinach Bite Romaine Cup ’Tacos’
Absolutely spec-taco-lar Spinach Bite Romaine Cup tacos!
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
-1 small container Plain Cashew yogurt
-1 cup cilantro
-1 pinch salt & black pepper
method (tick as you go)
Bake Spinach Bites as per package instructions
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.
Prep your Pico de Gallo prior to baking Spinach Bites and starting to assemble your tacos.
Prep your Pico & Cilantro Cream prior to baking Spinach Bites and starting to assemble your tacos.
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.
Let the Spinach Bites cool slightly before assembling your tacos.
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.
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.