Garden Salad Tacos

Serves: 4

A delicious cheese-filled tortilla with fresh salad for a taco that's a great snack or light vegetarian dinner. Add some cooked, shredded chicken if you would like a little protein.

Dovetailing Tip: See the Tomatillo Salad Dressing in this meal plan to top.

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Cook Time:
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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
3 ounces monterey jack cheese, shredded (1 cup)
Tomatillo salad dressing (optional)


Preheat a broiler. In a large bowl, whisk the olive oil with the vinegar, garlic, cumin and a pinch of salt. Add the baby greens, fennel, carrot, radishes and cilantro and toss to coat. Season the salad with salt.

Arrange the warm corn tortillas on a large baking sheet in a single layer. Sprinkle the shredded Jack cheese on the tortillas and broil 6 inches from the heat until the cheese is melted, about 1 minute. Pile the salad on the tortillas, top with Tomatillo Salad Dressing, if desired, fold them in half and serve right away.


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