Italian Taco Recipe

One thing we know for sure is that EVERYONE loves Tacos! And if your like me, you LOVE Italian food too! These italian tacos are such a fun fusion! Easy to eat, and packed with so much flavor!  Just one of these Tacos is super filling so get excited for leftovers =) Try these with a nice, cold Italian Beer or super fresh Sparkling Water. 

Did I mention these are vegetarian as well? * BONUS * Cheers!

Italian Tacos

Jennifer

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Course Main Course

Cuisine Italian

Ingredients

  

• 2 medium Soft Flour Tortillas
• 1-2 tablespoons Butter
• 1/2 cup Brown Lentils ( rinsed )
• 2 cups water
• 1/2 small Zucchini ( zoodled )
• 2 tablespoons Roasted Red Peppers ( jar ) ( chopped )
• 1 cup Fresh Arugula
• 1/2 teaspoon Balsamic Glaze
• 2 1/2 teaspoon extra Virgin Olive Oil
• 1/8 teaspoon Oregano ( dry )
• 1 teaspoon Fresh Parsley ( chopped )
• 1 teaspoon Fresh Basil ( chopped )
• 1/8 teaspoon Crushed Red Pepper Flakes
• 1 8 oz Can Tomato Sauce
• 1 LG clove Fresh Garlic ( minced)
• 1/2 SM Red Onion ( slice a few thin pieces for topping – CHOP rest )
• 1/2 teaspoon Sea Salt  ( plus more for taste )
• 1 Few Pinches ground Black Pepper
• 2 tablespoons Mascarpone Cheese
• 2 tablespoons Asiago Cheese ( shredded )
• 1 LG Lemon ( quartered )

Instructions

 

• For Tortillas:

   

  In a skillet over medium heat,  melt 1 Tbsp Butter.

  Place 1 Tortilla in Buttered pan ( using fingers to swirl around in pan and coat with Butter ) & immediately flip to coat other side with Butter.

  Let each side fry until lightly golden in color and crispy.  Sprinkle each side with a small pinch of Seal Salt.

  Remove & place in Taco Holders ( lined with paper towel ). Set aside.

   

  For Tomato Sauce:

   

  In the same skillet that was used for the Tortillas, add 1 1/2 Tsp Extra Virgin Olive Oil & let heat.

   Add Crushed Red Pepper Flakes, Parsley, Oregano, Basil and Onion. Let cook until soft and fragrant.

  * Add Garlic & Pinch of Salt

  Add Tomato Sauce & stir.

  Let simmer about 10 minutes. Turn off heat until Lentils are ready to be added to sauce.

   

   

  For Lentils:

   

  In a small pot, place Lentils & Water and bring to a boil.

  Once boiling, add 1/2 Tsp Sea Salt, stir & cover.

  Reduce flame to low and let simmer until Lentils are soft and have doubled or tripled in size.

  Using a strainer ladle, remove lentils and add to pan with Tomato Sauce.

  Note: You may not need to use all Lentils. Eyeball it and add only enough Lentils to sauce so that they all have a nice thick coat of sauce on them. 

  * Turn heat back on low,  mix well and coat all.

   

  For Arugula:

   

  In a small bowl add Arugula, 1 Tsp Olive Oil, Balsamic Glaze,Pinch of Salt & Black Pepper. 

  Toss & Set aside.

   

   

   

  Assemble the Tacos:

   

  In the Fried, Cooled, Flour Taco Shells…

   

  Spoon Lentil & Tomato Sauce Mixture 

  Add 3 small scoops of Mascarpone Cheese ( will melt better if brought to room temp. first ) 

  Using Fingers, add a generous pinch of the  Zucchini (zoodles )

  Using Fingers, add a generous pinch of the dressed Arugula

  Add sliced Red Onion

  Add Roasted Red Pepper

  Top with shredded Asiago Cheese

  Serve with Lemon Wedges and Squeeze on top before eating!

  ENJOY!!

  Buon Appetito e Mangia Bene!