Spinach Soft Shell Taco Stuffed with Cabbage Slaw Salad Recipe
Total Time: 60 minutes
Cuisine: Mexican
Ingredients:
- salt
- makki ka atta (yellow corn meal flour)
- hung curd (greek yogurt)
- spinach
- red chilli flakes
- water
- iceberg lettuce
- black peppercorns
- lemon
- red cabbage
- dried oregano
- cherry tomato
- sunflower oil
Instructions:
- To begin making the Spinach Soft Shell Taco Stuffed with Cabbage Slaw Salad Recipe by kneading the dough for the taco shells
- In a mixing bowl combine the spinach, maize flour, red chili flakes, and salt
- Heat the water till it is lukewarm and slowly add it to the dough mixture and knead it into a soft dough
- Once it is all combined, place thee dough ball in a bow and cover it with a damp kitchen towel for about 15 minutes
- To cook the taco shell, heat a flat skillet on a medium heat
- Divide the dough into medium balls
- Then use a parchment paper or plastic cover to flatten the dough, drizzle some oil over it and place the dough in the center and by using your hand flatten it till it is 1 centimeter thick
- You can apply some oil if it sticks to your handThen carefully take out the flattened dough and place it on the tawa
- Cook on both the side for about 2 minutes
- Do the same for the rest of the dough
- To make the sour creamIn a mixing bowl, combine the hung yogurt along with fresh cream salt and lemon juice
- Whisk well, ensuring the sour cream is turning into a nice smooth texture
- To make the cabbage slaw Tear the iceberg and shred the red cabbage, add some sour cream and pepper, salt and oregano
- Mix well and set aside
- To assemble the Spinach Soft Shell Taco Stuffed with Cabbage Slaw SaladTake one taco shell in one hand, add a spoon of the cabbage slaw salad, top it up with cherry tomatoes, drizzle some sour cream and sprinkle some chopped spring onions and serve
- Serve the Spinach Soft Shell Taco Stuffed with Cabbage Slaw Salad Recipe along with Blueberry and Lemon Iced Tea Recipe followed by a dessert of Churros Recipe With Cinnamon & Sugar