Vegetarian Delight: Garden Salad Tacos

A delicious cheese-filled tortilla with fresh salad for a taco that’s a great snack or light vegetarian dinner. Add some cooked, shredded chicken if you would like a little protein.

Dovetailing Tip: See the Tomatillo Salad Dressing in this meal plan to top.

Yield: 4 Servings

Garden Salad Tacos

Photo by John Kernig, Food & Wine©


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 small garlic clove, finely grated
  • pinch of ground cumin
  • kosher salt
  • 2 cups lightly packed mixed baby greens
  • 1/2 small fennel bulb, very thinly sliced on a mandoline
  • 1 medium carrot, very thinly sliced crosswise
  • 4 radishes, very thinly sliced
  • 1/2 cup lightly packed cilantro leaves
  • 8 corn tortillas, warmed
  • 3 ounces monterey jack cheese, shredded (1 cup)
    Tomatillo salad dressing (optional)


  1. Preheat a broiler. In a large bowl, whisk the olive oil with the vinegar, garlic, cumin and a pinch of salt. Add the baby greens, fennel, carrot, radishes and cilantro and toss to coat. Season the salad with salt.
  2. Arrange the warm corn tortillas on a large baking sheet in a single layer. Sprinkle the shredded Jack cheese on the tortillas and broil 6 inches from the heat until the cheese is melted, about 1 minute. Pile the salad on the tortillas, top with Tomatillo Salad Dressing, if desired, fold them in half and serve right away.