Spinach Soft Shell Tacos Stuffed with Cabbage Slaw Salad
This unique recipe is a delicious and healthy way to enjoy spinach, transforming it into soft taco shells filled with a creamy, nutty cabbage slaw. A fresh layer of iceberg lettuce, vibrant cherry tomatoes, and chopped spring onions complete the dish, making it both flavorful and nutritious.
Cuisine: Mexican
Course: Appetizer
Diet: Diabetic Friendly
Ingredients
For the Taco Shells:
- 1 cup spinach, boiled and shredded
- 1 ½ cups Makki Ka Atta (Yellow Corn Meal Flour)
- 1 teaspoon red chili flakes
- 1 tablespoon oil
- Salt, to taste
- Water, for kneading
For the Stuffing:
- 1 cup iceberg lettuce, shredded
- 1 cup red cabbage, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon whole black peppercorns, crushed
- 1 teaspoon dried oregano
- Salt, to taste
For the Sour Cream:
- 1 cup hung curd (Greek yogurt)
- 1 teaspoon lemon juice
- 2 tablespoons fresh cream
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Instructions
-
Prepare the Taco Dough:
- In a mixing bowl, combine the boiled and shredded spinach, yellow cornmeal flour, red chili flakes, and salt.
- Heat some water until it is lukewarm and gradually add it to the mixture. Knead into a soft dough.
- Once the dough is well combined, cover the bowl with a damp kitchen towel and let it rest for about 15 minutes.
-
Cook the Taco Shells:
- Heat a flat skillet or tawa over medium heat.
- Divide the dough into medium-sized balls. Use parchment paper or a plastic cover to flatten each dough ball to about 1 centimeter thick. Drizzle a little oil on top to prevent sticking.
- Carefully transfer the flattened dough onto the heated tawa and cook each side for approximately 2 minutes, or until lightly golden. Repeat for the remaining dough balls.
-
Prepare the Stuffing:
- In a bowl, combine shredded iceberg lettuce, thinly sliced red cabbage, halved cherry tomatoes, crushed black peppercorns, and dried oregano. Season with salt to taste.
-
Make the Sour Cream:
- In a separate bowl, mix hung curd (Greek yogurt), lemon juice, and fresh cream until smooth and creamy.
-
Assemble the Tacos:
- Place the taco shells on a plate. Layer with fresh iceberg lettuce, followed by the cabbage slaw mixture.
- Top with a dollop of sour cream, then garnish with chopped spring onions for an added touch of freshness.
These spinach soft shell tacos stuffed with cabbage slaw salad are a light, flavorful appetizer that’s perfect for any occasion. Enjoy this diabetic-friendly dish that’s both satisfying and nutritious!
