Tacos with microgreens

Steak Salsa Verde Tacos

Today we are sharing a recipe by the talented Dietitian Nutritionist and cookbook author, Carlene Thomas. Let’s dive into her leftover steak salsa verde tacos, a symphony of tastes and textures that will awaken your taste buds and leave you craving more.

1) SALSA VERDE

Begin by crafting the vibrant Salsa Verde that’ll infuse these tacos with a zesty punch. Gather your ingredients:

• 1/2 a small jalapeño
• 2 cloves of garlic
• 2 teaspoons of olive oil
• 5 tomatillos (de-husked and quartered)
• 1 generous handful of fresh cilantro
• Juice of half a lime
• 1/4 teaspoon of salt
• 1/2 shallot.

Roast the tomatillos, jalapeño, and garlic in the oven for 25 minutes at 190°C. Once out of the oven and cooled, add the cilantro, lime juice, salt, and shallot to the food processor. Process until chunky.

2) PICKLED RADISHES

• 1/3 cup thinly sliced radishes
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/3 cup distilled white vinegar

Thinly slice the radishes. On the stove, heat the vinegar, sugar, and salt, once dissolved pour over the radishes and refrigerate to chill.

3) THE FILLING

• 1 1/2 cups sliced steak
• Or, chicken, butternut squash, tempeh, tofu, falafel
• 1/2 teaspoon taco seasoning blend (cumin, salt, chili)

Now, the base of our taco—the filling. The original recipe calls for steak but you can add anything you prefer, from a meat-based filling to tempe, butternut squash, or even falafel. Slice and chop your leftover steak (or alternate filling), placing it into a sauté pan along with half a teaspoon of a “taco” seasoning blend (or your custom blend of cumin, salt, chili). Infuse this mixture with a splash of water, chicken, or beef stock and let it simmer and meld together over medium heat.

4) THE ASSEMBLY

• Crunchy taco shells
• Radish microgreens

Warm your crunchy taco shells in the oven. To assemble the tacos begin with a generous layer of homemade Salsa Verde, then introduce the savory steak filling, followed by the pickled radishes. Make sure to crown your creation with a generous handful of radish daikon microgreens or green mustard, both will add an excellent spice.