Ingredients
| 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 |
Instructions
- 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.
- Just before serving, toss spinach mixture with lemon juice and jalapeño cream sauce.
- 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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