Why wait until it’s a Tuesday when it can be taco day everyday! Crispy Spinach Bites, refreshing pico de gallo, and smooth cilantro crema all wrapped up in a lettuce shell makes for the perfect bite. Tacos come in all shapes in sizes, but these are definitely our favorite.
1 bag Strong Roots Spinach Bites
1 head romaine lettuce
1 cups pico de gallo - see recipe below
¼ cup pickled carrots - diced
1 jar pickled jalapeno slices - rounds
1 cup cilantro crema - see recipe below
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)
Remove seeds and pulp, then cut tomato quarters in 1/4” pieces. Cut the onion and jalapenos into 1/4” pieces and finely chop.
Place all the chopped ingredients into a bowl. Sprinkle with salt, pepper and squeeze the juice of the lime over the ingredients.
Add in the olive oil and mix with a spoon until all of the ingredients are evenly dispersed. Set aside while you prepare the other ingredients.
In a food processor combine cashew yogurt and cilantro. Pulse until cilantro is blended fully into the yogurt. Taste and season with salt & Pepper. Set aside in the refrigerator.
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.
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.