Artichoke and Spinach Tacos

To download a pdf copy of the magazine click here: DOWNLOAD

Spring is coming—hard to believe this year, but true—and summer will follow close behind. If you're like me, the inclination to cook elaborate dishes evaporates with the appearance of warm, sunny weather. Salads are what appeals to me, and even better wrapped up to be easily enjoyed outdoors. Here is a fresh and seasonal recipe excerpted from 300 Best Taco Recipes by Kelley Cleary Coffeen © 2011 Robert Rose Inc.
www.robertrose.ca Reprinted with permission. All rights reserved.

This salad-style taco is fresh and inviting. Enjoy amazing textures accented with tangy lemon and a creamy sauce spiked with chile.

Tip: Rinse and pat dry all vegetables with paper towel before chopping to prevent a soggy texture.

1 cup / 250 mL spinach leaves, trimmed and torn into bite- size pieces
1 cup / 250 mL chopped romaine lettuce
1 cup / 250 mL chopped drained canned artichoke hearts
1⁄4 cup / 60 mL thinly sliced red onion
1⁄4 cup / 60 mL chopped drained canned water chestnuts
Juice of 1 lemon
Jalapeño Cream Sauce (see below)
8 taco shells, warmed
1⁄2 cup / 125 mL 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 flavours to blend.

Just before serving, toss spinach mixture with lemon juice and Jalapeño Cream Sauce.
To build tacos, divide spinach mixture equally among taco shells. Top with cheese. Fold tortillas in half.

3⁄4 cup / 175 mL mayonnaise
1⁄2 cup / 125 mL plain yogurt
3 roasted jalapeños
1 tbsp / 15 mL minced fresh cilantro
Salt and freshly ground black pepper

In a blender or food processor, 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 up to 4 days.