Tacos vs. Salads?!
Now that’s a question I’ll NEVER be able to answer. The decision is just to difficult. It’s like asking me to pick a child! I simply cannot–On second thought, maybe it changes depending on the day (ha!). Sorta like my answer for tacos vs. salads.
My kids and I can basically turn any meal into a taco! Tacos seriously save me at almost every family dinner!! Most evenings I just wrap whatever meal I’m making into a taco {even when not intended} to make it “kid friendly”.
To make a taco, all you need is a romaine boat, or a heirloom corn tortilla, or a TJ jicama wrap or a Cassava tortilla or a Siete Taco Shell! The options are endless!
That’s just what I did for this family meal! Wasn’t intending to make tacos but I was craving a fresh, seasonal salad and I needed to feed the kids at the same time! Thankfully this is the kind of summer salad you can easily fold into a tasty taco, or enjoy in a bowl with a fresh and vibrant dressing OR just enjoy one of each!! It’s made with fresh, seasonal, nutritious ingredients, so why not?
Speaking of seasonal… Have y’all seen the cucumbers, tomatoes and peaches lately? Our local varieties have been down right irresistible! Nature’s Candy for sure y’all! Next time you are craving an afternoon snack, I challenge you to simply slice up 1 peach, 1 cucumber and 1 heirloom tomato and enjoy with a little flaky sea salt + a drizzle of EVOO! Satisfaction guaranteed!
Now the magic happens! Simply combine seasonal produce with flavorful herbs, juicy pulled pork (or shredded store bought rotisserie chicken) pickled veggies, perfectly ripe avocado and the zesty dressing!
**I used the pulled pork from Ninja Pig in ATX. It’s damn good y’all!
On to the super simple, super adaptable recipe!!!
Summer Salad or Taco
Ingredients
- 2 Local Peaches Pitted and cut into slivers
- 1 Large Cucumber Chopped
- 1 Heirloom Tomato Cubed
- 1 Tomatillo Tomato Cubed
- 3 Stalks Green Onion Diced
- 1/4 Cup Fresh Basil & Cilantro Rough Chopped
- 1/4 Cup Pickled Peppers or thinly sliced peppers
- 1/4 Cup Pine Nuts Option to toast before topping salad
- 2 Cup Arugula
- 1.5 lbs Pulled Pork, or Shredded Chicken or 1 Cup Chick Peas for plant based
- 4 Cassava Tortillas
- 1 Avocado *Smash on each Tortilla
- 1/2 Jalapeno (sliced thin) *Optional
- Sea Salt & Pepper to Taste
Lime Dressing
- 1 Zest and Juice of Lime
- 1 Zest and Juice of Orange
- 1 tbsp Honey
- 1/2 C Tomatillo Salsa
- 1 Minced garlic clove
Instructions
- 1. In a large serving bowl, layer arugula, peaches, tomatoes, cucumber, green onion, pulled pork (or protein choice) & drizzle with vinaigrette. Carefully toss with a serving spoon. 2. Top with herbs, pickled peppers & jalapeno (if using). Give it one gently stir, then drizzle with a little more dressing, and add a big pinch of flaky salt and fresh ground pepper3. If making tacos–simply smash 1/4 avocado into each of the tortillas. Top with slivered peaches, pulled pork, pickled peppers and tomato! Drizzle the dressing and enjoy!
