Articles & Recipes

Artichoke and Spinach Tacos

March 18, 2019

This salad-style taco is fresh and inviting. Enjoy amazing textures accented with tangy lemon and creamy sauce spiked with chile. These are perfect for Spring!


1 cup spinach leaves, trimmed and torn into bite-size pieces 250 mL
1 cup chopped romaine lettuce (see Tips) 250 mL
1 cup chopped drained canned artichoke hearts 250 mL
1⁄4 cup thinly sliced red onion 60 mL
1⁄4 cup chopped drained canned water chestnuts 60 mL
Juice of 1 lemon
jalapeño cream sauce (homemade or store-bought)
8 taco shells, warmed (see Tips) 8
1⁄2 cup crumbled Cotija cheese 125 mL


  1. In a bowl, combine spinach, lettuce, artichoke hearts, red onion and water chestnuts. Cover and refrigerate for 30 minutes or for up to 2 hours to allow flavors to blend.
  2. Just before serving, toss spinach mixture with lemon juice and jalapeño cream sauce.
  3. To build tacos, divide spinach mixture equally among taco shells. Top with cheese. Fold tortillas in half.
Rinse and pat dry all vegetables with paper towel before chopping to prevent a soggy texture. If you are short on time, use store-bought taco shells. There are a variety of brands to choose from. Check with your local grocer to see if and when they make them fresh.


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