Don't miss another issue…      Subscribe

Heirloom Tomato Taco

 
9fd7346ca1b9ea94b8b2 550
75

This is called the Giuseppe Taco, we got the recipe from El Gastronomo Vagabundo taco truck.

Yield

6

servings

Prep

25

min

Cook

12

min

Ready

12½

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

Basil pesto:
1 cup basil
leaves from 2 bunches, packed
*
1 cup pine nuts
4 cloves garlic
peeled
70 grams Parmesan cheese
about 1/2 cup, 2 1/2 ounces
½ cup olive oil, extra-virgin
more if desired
1 x salt and black pepper
freshly ground, to taste
*
Ovendried tomatoes:
6 each tomatoes
chopped, heirloom or vine-ripened
3 cloves garlic
thinly sliced
1 x salt and black pepper
to taste
*
Tacos:
1 x olive oil, extra-virgin
for drizzling
*
12 each corn tortillas (6-inch)
*
1 x sea salt
to taste
*
1 x mixed salad greens
baby or arugula, as needed
*
1 x Parmesan cheese
shaved or thinly sliced
*

Directions

Make this recipe quicker by using store bought prepared pesto.

To make Basil Pesto:

Add basil, nuts, garlic, Parmesan and ½ cup (125 mL) oil in food processor. Pulse into smooth paste, adding extra oil if needed to achieve smooth consistency.

Season with salt and pepper.

Store in airtight container, with parchment paper pressed on top of pesto.

Refrigerate up to 4 days. (Makes about 1 cup/250 mL.)

To make Oven-Dried Tomatoes:

Arrange cut sides up on parchment-lined baking tray.

Season with salt and pepper.

Scatter garlic over tomatoes.

Set oven to lowest possible setting (about 170F/85C).

Place tomatoes in oven, leave door open a little.

Leave tomatoes in oven until tomatoes are mostly void of moisture, up to 12 hours. B

Best served warm or at room temperature.

If using gas oven, leave tomatoes in oven overnight on pilot light (do not turn oven on).

To assemble tacos:

Heat large skillet over medium high.

Brush lightly with olive oil.

Add tortillas, in batches.

Cook until undersides are lightly golden, about 30 seconds.

Flip; cook another 10 seconds more.

Spread 2 teaspoons Basil Pesto evenly over each tortilla.

Top each taco with 2 to 4 pieces oven-dried tomatoes.

Lightly season with sea salt.

Garnish with mixed greens, Parmesan and drizzle of olive oil.

Serve immediately and enjoy!

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 39884% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 187mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 19g
Vitamin A 22% Vitamin C 32%
Calcium 16% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Plate of colorful fresh, juicy sliced Heirloom Tomatoes

Heirloom Tomatoes are a Hot Item this year

Heirloom tomatoes are a hot item at an Old Town farmer’s market in Palm Springs, California, reports the La Quinta Sun.

Pan de Muerto (Bread of the Dead)

Dia de los Muertos: Mexican Day of the Dead

Dia de los Muertos, the Day of the Dead, is a Mexican holiday celebrated November 1 and 2. It is a blend of Aztec and Catholic traditions. Even though Halloween and Dia de los Muertos are close together on the calendar and have similar themes, they are not related.

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed