Spinach Bite Romaine Cup ‘Tacos’

servings 4
prep time 30 Minutes

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.

ingredients

Bases
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

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

method (tick as you go)

1

Remove seeds and pulp, then cut tomato quarters in 1/4” pieces. Cut the onion and jalapenos into 1/4” pieces and finely chop.

2

Place all the chopped ingredients into a bowl. Sprinkle with salt, pepper and squeeze the juice of the lime over the ingredients.

3

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.

4

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.

5

Bake Spinach Bites as per package instructions.

6

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.

7

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.

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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