One major kosher trend today is shredded beef tacos. You can order them in numerous restaurants and so many home cooks have been serving them at their own tables. Even the traditional version of tacos, in a chili made with ground meat, is also popular. But why not make a taco that’s light, healthful, and meatless? I’ve always loved niçoise salad, but now it’s even more fun. These are also great on a party buffet. Thanks, Chavi F., for helping me brainstorm.
1 large Russet potato
12 ounces Romaine lettuce
1 small red onion, sliced
½ box grape tomatoes, halved
½ cup Kalamata olives or your favorite
2 hard boiled eggs, sliced
1 (6-ounce) can white tuna in water, chunked
4-6 whole-grain corn tacos
Dressing:
½ cup light mayonnaise
1½ tablespoons lemon juice
½ teaspoon mustard powder
1 teaspoon salt
Dash of pepper
1 teaspoon parsley flakes
- Preheat oven to 375ºF.
- Tightly wrap potato in foil and bake until tender, about 45 minutes. Cool, and cube into large chunks.
- Prepare the dressing: Combine all ingredients.
- Fill each taco with some lettuce, red onion, grape tomato, olives, sliced egg, chunks of tuna, and some potato segments. Drizzle on the dressing, and serve.
Yield: 4-6 servings
For more great recipes, check out this weeks issue of Whisk by Ami
