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Tacos aux épinards et aux bouchées de romaine

Personnes 2
Temps de préparation 15

Bouchée aux épinards Coupe Romaine 'Tacos' Des tacos absolument spec-taco-lar aux épinards et à la romaine ! ⁠

Ingrédients

  • 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

    • méthode (Cochez au fur et à mesure)

    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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