Spinach Soft Shell Taco Stuffed with Cabbage Slaw Salad Recipe
Spinach Soft Shell Taco Stuffed with Cabbage Slaw Salad Recipe is a light mexican appetizer, made with a spinach tortilla filled with a fresh creamy cabbage slaw. What's not to love about this lip smacking taco that you can serve at your next dinner party.
Spinach Soft Shell Taco Stuffed with Cabbage Slaw Salad Recipe is an innovative way of including spinach in the diet. The tacos are not just tasty but are also very healthy. The shells are then stuffed with a creamy and nutty cabbage slaw over a layer of fresh iceberg lettuce and then topped up with cherry tomatoes and chopped spring onions.
Palak being the powerhouse for the human body, as it contains all the nutrients needed for a good diet is very important to have it as a part of our everyday meals.
If you are looking for more Mexican Recipes here are some :
For the Taco
- 1 cup Spinach , boiled and shredded
- 1 1/2 cup Makki Ka Atta (Yellow Corn Meal Flour)
- 1 teaspoon Red Chilli flakes
- 1 tablespoon Cooking oil
- Salt , to taste
- Water , for kneading For the stuffing
- 1 cup Iceberg lettuce , shredded
- 1 cup Red cabbage , thinly sliced
- 1 cup Cherry tomatoes
- 1 teaspoon Whole Black Peppercorns , crushed
- 1 teaspoon Dried oregano
- Salt , to taste For the Sour Cream
- 1 cup Hung Curd (Greek Yogurt)
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh cream
How to make Spinach Soft Shell Taco Stuffed with Cabbage Slaw Salad Recipe
To begin making the Spinach Soft Shell Taco Stuffed with Cabbage Slaw Salad Recipe by kneading the dough for the taco shells.
In a mixing bowl combine the spinach, maize flour, red chili flakes, and salt.
Heat the water till it is lukewarm and slowly add it to the dough mixture and knead it into a soft dough.
Once it is all combined, place thee dough ball in a bow and cover it with a damp kitchen towel for about 15 minutes.
To cook the taco shell, heat a flat skillet on a medium heat. Divide the dough into medium balls.
Then use a parchment paper or plastic cover to flatten the dough, drizzle some oil over it and place the dough in the center and by using your hand flatten it till it is 1 centimeter thick. You can apply some oil if it sticks to your hand
Then carefully take out the flattened dough and place it on the tawa. Cook on both the side for about 2 minutes. Do the same for the rest of the dough.
In a mixing bowl, combine the hung yogurt along with fresh cream salt and lemon juice.
Whisk well, ensuring the sour cream is turning into a nice smooth texture.
Tear the iceberg and shred the red cabbage, add some sour cream and pepper, salt and oregano.Mix well and set aside.
Take one taco shell in one hand, add a spoon of the cabbage slaw salad, top it up with cherry tomatoes, drizzle some sour cream and sprinkle some chopped spring onions and serve.
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