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Think you know tacos?
Published: 3/16/2011 4:46 PM
Last Modified: 3/16/2011 4:46 PM

Tex-Mex tacos used to be the standard in American restaurants.

Then they became so passe' that no one dared admit to still liking them.

Hopefully by now, there's room for authentic Mexican tacos and Tex-Mex tacos.

Each has its place in American cuisine. Some days are meant for al pastor tacos from Don Francisco (7912 E. 21st St.). Other days, you might want a taco with ground beef and shredded cheddar cheese from the Flying Burrito (3629 S. Peoria Ave.).

A new book, "300 Best Taco Recipes" by Kelley Cleary Doffeen makes room for all types of tacos. Here's a recipe

Artichoke and Spinach Tacos
This salad-style taco is fresh and inviting. Enjoy amazing textures accented with tangy lemon and creamy sauce spiked with chile.
Makes 8 tacos

1 cup spinach leaves, trimmed and torn into bite-size pieces
1 cup chopped romaine lettuce
1 cup chopped drained canned artichoke hearts
1/4 cup thinly sliced red onion
1/4 cup chopped drained canned water chestnuts
Juice of 1 lemon
Jalapeño Cream Sauce
8 taco shells, warmed
1/2 cup crumbled Cotija cheese
1. In a bowl, combine spinach, lettuce, artichoke hearts, red onion and water chestnuts. Cover and refrigerate for 30 minutes or for up to 2 hours to allow flavors to blend.
2. Just before serving, toss spinach mixture with lemon juice and Jalapeño Cream Sauce.
3. To build tacos, divide spinach mixture equally among taco shells. Top with cheese. Fold tortillas in half.
Tip: Rinse and pat dry all vegetables with paper towel before chopping to prevent a soggy texture.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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