Leafy tacos

Prep time Total time Serves

Why not replace the corn shell by a leafy green in your next taco? It makes for a festive and flavourful meal that doesn’t stick excessively to your ribs. We’ve lined up three different fillings for your to personalize your tacos, but don’t hesitate to improvise and get creative!

- Marie des neiges Magnan

 

Ingredients

Roasted eggplant filling:

  • 1 eggplant from Lufa Farms Laval
  • ¾ tsp. salt
  • 1 tsp. paprika
  • 1 tbsp. olive oil
  • 1 tsp. soy sauce

Lime chicken filling:

  • 1 deboned chicken breast from Ferme la Rose des Vents
  • 1 tbsp. Persian lime juice from Seasons Farm Fresh
  • The zest of one Persian lime from Seasons Farm Fresh
  • ½ tsp. paprika
  • 1 tbsp. honey
  • A few thin slices of habanero pepper from Lufa Farms Ahuntsic
  • Salt & pepper

Spice crusted trout fillet filling:

  • 1 Quebec rainbow trout fillet from Simmer
  • 1 tbsp. paprika
  • 1 tsp. sugar
  • ½ tsp. oregano
  • ¼ tsp. cumin
  • ¼ tsp. turmeric
  • Salt & pepper

Herb dressing:

  • ¼ plain yogurt or sour cream by Riviera
  • 1 large handful fresh arugula
  • 1 large handful fresh flat-leaf parsley from Lufa Farms Anjou
  • The zest of one Persian lime from Seasons Farm Fresh
  • 2 tbsp. Persian lime juice from Seasons Farm Fresh
  • ¼ tsp. garlic powder
  • ¼ tsp. ground chili pepper (optional)

Taco leaves (to replace the corn shell):

  • Chinese cabbage leaves from Lufa Farms Anjou
  • Siberian kale from Lufa Farms Anjou
  • Collard greens from Lufa Farms Anjou

Toppings:

  • Tomatoes from Lufa Farms Laval
  • Cucumbers from Serres Stéphane Bertrand
  • Fresh arugula
  • Plain sour cream or yogurt from Riviera
  • Microgreens from Lufa Farms Ahuntsic
  • Hummus
  • Sunflower seeds

Instructions

Roasted eggplant

  • Preheat the oven to 400°F. Wash the eggplant and cut it into cubes. Lay the cubes out on paper towels and sprinkle with salt.
  • Let sit for 5 to 10 minutes, rinse off the salt, and dry with paper towels or a dish cloth.
  • In a bowl, mix the paprika and soy sauce, and coat the eggplant cubes with this marinade. Cover a baking sheet with parchment paper, lay the cubes out on the paper, and bake 15 minutes. Then, turn the eggplant cubes over, and bake for another 5 to 10 minutes (keep an eye out so they don’t burn).

Lime chicken

  • Cut the chicken into cubes.
  • In a bowl, mix the lime juice, zest, paprika, honey, pepper slices, salt and pepper. Then, coat the chicken cubes with this marinade.
  • In a pan, heat a bit of oil and sear the chicken a few minutes on each side.

Spice crusted trout fillet

  • Mix all spices together, and rub this mix onto the flesh side of the fish with your fingers. Press well to ensure the spices stick and penetrate a bit.
  • In a pan on medium high heat, sear the trout, skin side down, for 6 to 10 minutes. Then, turn it over and sear for a few more minutes, or until you can flake the fish with a fork.
  • Remove the fish from the pan and let sit for about a minute.
  • Remove the skin with a knife, and cut the fish into small rectangles.

Herb dressing

  • Put all ingredients in a food processor and blend for about a minute.

Personalizing your tacos

  • To assemble your tacos, cut a circle into a large leaf, garnish to your liking, and fold. You can also use a whole leaf and roll your the whole thing up.