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 TacosThis 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.
