A dear friend emailed me to share a recipe she had recently tried and thought I would love. I happened to have all of the ingredients on hand so I made it that evening. She was right, I did love the Zucchini and Mint Gazpacho with Radish Salsa! Even better, I had enough left over for my lunch the following afternoon. I used the extra Radish Salsa to top my vegetarian shredded cabbage tacos and enjoyed the perfect lunch.
It turns out that the recipe is from a favorite cookbook author/food blogger, Aran Goyoaga. You can view the soup recipe here.
Vegetarian Shredded Cabbage Tacos
4 corn tortillas
1/2 head of green cabbage, shredded
1/2 green bell pepper, sliced into narrow strips
1/4 red onion, sliced into narrow strips
1/4 cup salsa
Gently warm tortillas in a dry skillet to make the pliable but do not left them brown.
Top tortillas with cabbage, bell pepper, onion, salsa and Radish Salsa.