Spinach Soft Shell Taco Stuffed with Cabbage Slaw Salad
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach (boiled and shredded) | 1 cup |
| Makki Ka Atta (Yellow Corn Meal Flour) | 1 ½ cups |
| Red Chilli Flakes | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
| Water | For kneading |
| Iceberg Lettuce (shredded) | 1 cup |
| Red Cabbage (thinly sliced) | 1 cup |
| Cherry Tomatoes | 1 cup |
| Whole Black Peppercorns (crushed) | 1 teaspoon |
| Dried Oregano | 1 teaspoon |
| Hung Curd (Greek Yogurt) | 1 cup |
| Lemon Juice | 1 teaspoon |
| Fresh Cream | 2 tablespoons |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approx. 250 |
| Protein | Approx. 8g |
| Carbohydrates | Approx. 35g |
| Dietary Fiber | Approx. 6g |
| Total Fat | Approx. 10g |
Instructions
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Prepare the Dough: In a mixing bowl, combine the boiled and shredded spinach, makki ka atta, red chilli flakes, and salt. Gradually add lukewarm water and knead until you achieve a soft dough. Cover the dough ball with a damp kitchen towel and let it rest for about 15 minutes.
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Cook the Taco Shells: Heat a flat skillet over medium heat. Divide the rested dough into medium-sized balls. Using parchment paper or plastic wrap, flatten each ball to about 1 centimeter thick, drizzling a bit of oil on top if necessary to prevent sticking. Carefully transfer the flattened dough to the skillet and cook each side for about 2 minutes, or until golden. Repeat with the remaining dough.
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Make the Sour Cream: In a separate bowl, combine hung curd, fresh cream, salt, and lemon juice. Whisk until smooth and creamy.
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Prepare the Cabbage Slaw: Tear the iceberg lettuce into pieces and shred the red cabbage. In a mixing bowl, combine the cabbage, sour cream, crushed black peppercorns, salt, and dried oregano. Mix well and set aside.
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Assemble the Tacos: Take a taco shell in one hand, add a generous spoonful of the cabbage slaw salad, top with cherry tomatoes, drizzle with sour cream, and sprinkle with chopped spring onions.
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Serving Suggestion: Serve these delightful Spinach Soft Shell Tacos with a refreshing Blueberry and Lemon Iced Tea, followed by a sweet dessert of Churros with Cinnamon & Sugar for an ultimate culinary experience.
Enjoy your vibrant and flavorful Spinach Soft Shell Tacos stuffed with fresh cabbage slaw! Perfect as an appetizer and sure to impress your guests.
