CHEF JEFF: ONE BYTE AT A TIME: Artichoke and Spinach Tacos

It’s not too early to be thinking about Cinco de Mayo recipes.

Artichoke and Spinach Tacos

1 cup spinach leaves, torn into bite-size pieces

1 cup chopped romaine lettuce

1 cup chopped drained canned artichoke hearts

¼ cup thinly sliced red onion

¼ cup chopped drained canned water chestnuts

Juice of 1 lemon

4 jalapeno peppers, chopped

8 taco shells, warmed

½ cup crumbled Cotija cheese

In bowl, combine spinach, lettuce, artichoke hearts, red onion, water chestnuts. Cover and refrigerate for 30 minutes or longer to allow flavors to blend. Before serving, toss mixture with lemon juice and jalapenos. To build tacos, divide spinach mixture equally among taco shells. Top with cheese. Fold tortillas in half.

Yield: 8 tacos.

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

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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