Garden salad tacos
Delight in fresh garden flavors with these vibrant and zesty salad tacos. A fusion of crisp veggies and savory dressings awaits your taste buds.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 small garlic clove, finely grated
- Pinch of ground cumin
- Kosher salt
- 2 cups lightly packed mixed baby greens
- 1/2 small fennel bulb, very thinly sliced on a mandoline
- 1 medium carrot, very thinly sliced crosswise
- 4 radishes, very thinly sliced
- 1/2 cup lightly packed cilantro leaves
- 8 corn tortillas, warmed
- 90g Monterey Jack cheese, shredded (1 cup)
Instructions:
- Heat up the broiler. In a big bowl, mix together the olive oil, vinegar, garlic, cumin, and a bit of salt. Put in the baby greens, fennel, carrot, radishes, and cilantro and mix well. Add salt to taste to the salad.
- Place the corn tortillas on a baking sheet in one layer. Sprinkle the shredded Jack cheese over the tortillas and broil them 6 inches away from the heat source until the cheese is melted, which should take around 1 minute. Put the salad on top of the tortillas, fold them, and serve immediately.
Summary:
- Calories: 1221 kcal
- Fat: 73 g
- Protein: 46 g
- Carbs: 102 g
- Potassium: 1254 mg
- Magnesium: 211 mg