Fresh Garden Tacos with Cilantro Dressing

19/06/2024 by Living the Gourmet 38 Comments

Our Fresh Garden Tacos with Cilantro Dressing and Dip are a great way to kick off the warm weather months. If you’re looking for a light lunch, or the centerpiece for your next backyard appetizer spread, these tacos have got you covered. Featuring a medley of colorful vegetables and juicy fruits, all wrapped in a soft corn tortilla, and then drizzled with a zesty cilantro dressing, these tacos are as refreshing as they are delicious.

The best part – they’re super simple to make. Seriously, if you can make a chopped salad and mix a vinaigrette, you can make these tacos. They take just minutes to make. What’s more, they are sublimely versatile and be mixed and matched to suit any palate – more on that below.

So, whether you're looking for a light lunch, a refreshing appetizer, or your next favorite party dish, these garden tacos are sure to impress. Now, without further delay, let’s get to it.

Fresh Garden Tacos with Cilantro Dressing

What to Expect – Recipe Overview

Taste and Texture

Our Garden Tortillas with Cilantro Dressing and Dip feature fresh and vibrant flavors, with a delightful mix of textures both crunch and smooth. We’re using juicy grape tomatoes for color and sweetness, luscious ripe peaches, and creamy avocado. Crisp English cucumber and red onion complete the picture. We finish the tacos with a slightly spicy cilantro dressing for added zest to tie it all together. Delicious.

Difficulty Level

From start to finish, this recipe is beginner-friendly, requiring no complicated or drawn-out prep steps, and features only affordable, readily available ingredients. In truth, these tacos aren’t much harder to prepare than a basic chopped salad.

Pairings

Like any good taco, today’s garden tacos are versatile and easy to pair. They’ll pair nicely with grilled chicken or as a side to shrimp cocktails. A refreshing limeade or a crisp white wine would complement the fresh flavors perfectly. For a traditional pairing, consider a charred corn salad, such as the one I prepared.

Ingredient Checklist – Everything You’ll Need

For the Tortilla:

Corn Tortillas
- Tip: Warm the tortillas slightly before assembling for easier folding and enhanced flavor.
- Substitution: Use flour tortillas if preferred. Bonus points for homemade flour tortillas.
Grape Tomatoes - Halved
- Tip: Cherry tomatoes, or sliced tomatoes, can be used as an alternative.
- Note: Ensure they are ripe for the best flavor and texture. We want the tomatoes to be crisp and juicy.
English Cucumber - Sliced Thin
- Tip: We want to keep the skin on for added texture and color.
- Substitution: Yes, regular cucumber can be used; though I would advise removing the skin and seeds.
Fresh Basil - Julienned
- Tip: Simply stack and roll the basil before slicing, and this achieves lovely julienned strips.
- Substitution: Fresh mint or cilantro can be used in place of basil if desired.
Red Onion - Sliced Thin
- Tip: You can soak the sliced onion in cold water for 5-10 minutes to reduce the oniony bite if desired.
- Substitution: Yes, sweet onions, yellow onions, or green onions can all be used in place of red onions. This is purely preference.
Fresh Avocado - Sliced
- Tip: Use a ripe but firm avocado.
- Note: Drizzle with some lime juice to prevent it from browning.
Fresh Peaches - Sliced
- Tip: We want to use ripe peaches for the best texture and taste.
- Substitution: Feel free to use your fruit of choice, such as nectarines or mangoes.
Fresh Scallions - Chopped
- Tip: I suggest using both the white and green parts for added flavor and color.
Lime Wedges
- Tip: Serve on the side for an extra squeeze of fresh lime juice before eating.

For the Cilantro Dressing and Dip:

1 Bunch of Fresh Cilantro - Cleaned Thoroughly and Patted Dry, Coarsely Chopped
- Tip: I do suggest taking the time to remove the stems.
- Substitution: Feel free to use the herbs of your choice, such as parsley.
1 Jalapeno - Chopped with or without Seeds
- Tip: Remove seeds for less heat, or keep them for a spicier kick.
- Substitution: Use a milder pepper like a poblano for less heat.
3-4 Cloves of Fresh Garlic
- Tip: Grill or roast the garlic for a sweeter, milder flavor.
- Substitution: Use garlic powder in a pinch, about 1/2 teaspoon per clove.
Juice of 1½ Limes (About 3-4 Tbs.)
- Tip: Roll the lime on the counter before juicing to get more juice out.
- Substitution: Lemon juice can be used, though it will alter the flavor slightly.
4 Tbs. Olive Oil
- Tip: As the taste of the olive oil will come through in this recipe, I do suggest using extra virgin olive oil for the best flavor.
- Substitution: Avocado oil or sunflower oil can both be used as substitutes.
1 Tsp. Coarse Ground Black Pepper
- Tip: I strongly suggest using freshly ground black pepper for the best aromatics.
1¼ Tsp. Salt
- Note: Adjust to taste.
1 Tsp. Sugar
- Tip: Honey or agave nectar can be used as alternatives.

Differences Between Flour and Corn Tortillas

Ingredients:
- Flour Tortillas: Made primarily from wheat flour, water, a fat source like lard or shortening, and salt. The dough is rolled out into thin, soft rounds.
- Corn Tortillas: Made from masa harina (corn flour treated with lime), water, and salt. The dough is pressed into thin rounds and cooked.
Texture:
- Flour Tortillas: Soft, pliable, and slightly chewy. They tend to be larger and more flexible, making them ideal for burritos and wraps.
- Corn Tortillas: Firm and slightly grainy, with a distinctive corn flavor. They are smaller, less pliable, and can be prone to cracking, making them suitable for tacos, enchiladas, and tostadas.
Flavor:
- Flour Tortillas: Mild, slightly sweet flavor that complements a variety of fillings without overpowering them.
- Corn Tortillas: Rich, earthy corn flavor that is more pronounced, adding a distinct taste to dishes.
Nutritional Value
- Flour Tortillas: Higher in calories and fat due to the addition of lard or shortening. They are also higher in gluten, making them unsuitable for gluten-free diets.
- Corn Tortillas are generally lower in calories and fat, and they are naturally gluten-free, making them a good option for gluten-sensitive individuals.
Traditional Uses:
- Flour Tortillas: Commonly used in northern Mexican cuisine and Tex-Mex dishes like burritos, quesadillas, and fajitas.
- Corn Tortillas: Staples in traditional Mexican cuisine, used for tacos, enchiladas, chilaquiles, and as a base for many street foods.
Preparation and Cooking:
- Flour Tortillas: The dough is typically rolled out with a rolling pin and cooked on a hot griddle or comal until puffed and lightly browned.
- Corn Tortillas: The dough is usually pressed with a tortilla press and cooked on a hot griddle or comal until slightly charred and cooked through.

Variations – Getting Creative

Bring the Meat
- Ingredients:
  - All your favorites apply, whether it's beef chili, grilled chicken, shrimp, or even marinated tofu for a protein boost.
- Notes:
  - Consider marinating the chicken or shrimp in a blend of lime juice, garlic, and olive oil for extra flavor.
  - This variation can make the tacos hardy enough to serve as light dinner or late lunch.
Mediterranean Twist
- Ingredients:
  - You can replace the cilantro dressing with a tzatziki sauce (yogurt, cucumber, garlic, lemon juice, dill).
  - Add kalamata olives and feta cheese to the mixed greens.
  - Substitute fresh basil with fresh mint.
- Notes:
  - This variation brings a refreshing Mediterranean twist to the tacos, not dissimilar to my Greek-style tacos.
  - Serve with a side of hummus and pita bread for a complete Mediterranean portrait.
Southwest Style
- Ingredients:
  - Add black beans, corn kernels, and diced red bell pepper to the salad mix.
  - Consider using a spicy chipotle ranch dressing instead of the cilantro dressing, or opting for your preferred style of salsa.
  - Top with shredded cheddar cheese and a dollop of sour cream.
- Notes:
  - This variation adds a bit of hardiness, some nice zest, and a bit of spice.
  - Garnish with chopped cilantro and a sprinkle of smoked paprika for an extra kick.
Asian-Inspired Tortilla
- Ingredients:
  - Simply replace the cilantro dressing with a ginger-soy vinaigrette (soy sauce, rice vinegar, grated ginger, honey, sesame oil). Conversely, opt for a gochujang-based dressing.
  - Add thinly sliced red cabbage, shredded carrots, and edamame, or spicy kimchi.
- Notes:
  - This variation gives the dish an Asian twist, perfect for those who enjoy bold, umami flavors and a nice spicy kick, not dissimilar to my Korean-style tacos.
  - Garnish with toasted sesame seeds and chopped green onions.