A salad taco? Yes. Fill your flour tortillas with mixed greens, sliced fennel, julienned carrots, and radishes; all tossed in a garlic, cumin and red wine vinaigrette. Garnish your salad tacos with chopped cilantro and Monterey jack cheese. A summer inspired taco. We paired the tacos with the zucchini and potato soup. The soup is super aromatic, it starts off with jalapeno and fennels seeds being sautéed, then vegetable stock is added. As it simmers we then add the zucchini, diced potatoes and chopped cilantro. We suggest adding a dollop of sour cream to add some richness to the broth, but the soup is great either way. The tacos and soup make a perfect light summer meal.

This meal is ready to warm, assemble, and enjoy.

Contains dairy

Contains gluten

Meatless

Ingredients: red wine vinegar, cumin, salt, arugula, radicchio, lettuce, fennel, carrot, radish, cilantro, corn tortillas, monterey jack

Ingredients: butter, jalapenos, fennel seeds, potatoes, zucchini, green onions, chicken stock, cilantro, lime juice