Beet Slaw + Cilantro Cream Tacos ~ Do you have it? I sure do. Spring fever has struck and I couldn’t be happier to let it take hold. The birds seem to be singing a bit louder, the blue bonnets are starting to line the highways, and the farmers market produce is getting a bit brighter. To stay with the bright and light theme, I made some lighter-styled tacos this week. Grated beets tossed in with some sweet shredded carrots, crumbled salty cheese with a fresh and creamy cilantro dressing, served on top of a corn tortilla make for a delicious taco night, easy weeknight meal, meatless Monday or even better … all of the above. Go frolic, get outside if you can, gaze upon the colorful landscape that’s popping up throughout the country –– slowly in the north (sorry but it will happen soon!) –– gather your friends and let the good spring times begin.
Colorful mealtime planning.
Shred or grate it all up together.
You must add in some diced jalapeño ~ remove the seeds if you can’t handle a lot of heat ~ but just a touch will be good for you.
Add in your creamy cilantro.
Assemble and dive into these tacos.