Strawberry Spinach Tacowich

Strawberry Spinach Tacowich Recipe

By Veegs



¼ cup (60 ml) olive oil

¼ cup (60 g) unsweetened plain non-dairy yogurt

Pinch of salt

¼ teaspoon ground white pepper, to taste

¼ cup (60 ml) orange Muscat champagne vinegar

1½ tablespoons (15 g) minced shallot

3 tablespoons (22 g) finely chopped dry-roasted hazelnuts, plus more for garnish


Eight 6-inch (15-cm) corn or wheat tortillas, or any tortillas

2 cups (67 g) baby spinach

16 small (1 inch, or 2.5 cm) strawberries (about 4 ounces, or 112 g), hulled and quartered


1TO MAKE THE DRESSING: Combine the oil, yogurt, salt, pepper, vinegar, and shallot in a blender and pulse until combined. Transfer to an airtight container and stir in the hazelnuts before sealing. Stored in the fridge, the dressing will keep for up to 4 days.

2TO ASSEMBLE THE TACOWICHES: Spread 1 tablespoon (15 g) dressing onto each tortilla. Add 1/4 cup (8 g) baby spinach, 2 quartered strawberries, and a sprinkling of chopped hazelnuts on top. Drizzle with extra dressing, if desired. Fold in half in true taco fashion to eat.

3Recipe Notes: You ate a big meal for lunch and you’re not in the mood for extra carbohydrates tonight? We understand. We occasionally feel that way, too. Rest assured that the filling of these tacos makes for a colourful and simple standalone salad. (Don’t tell anyone we said that, since this is a sandwich book and all.)

4If you cannot find orange Muscat champagne vinegar, replace it with 3 tablespoons (45 ml) white balsamic vinegar, combined with 2 teaspoons orange juice and 1 teaspoon agave nectar.

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