Watercress and Snap Pea Tacos with Lemon Tahini Dressing

These watercress and snap pea tacos are a refreshing and flavorful spring dish. The watercress adds a peppery bite, while the snap peas add a sweet crunch. The feta cheese and mint add a creamy and herbaceous flavor, and the lemon tahini dressing ties everything together with a bright acidity. These tacos are perfect for a light and healthy lunch or dinner.

I first had these tacos at a farm-to-table restaurant in the Berkshires. I was immediately drawn to the vibrant colors and the fresh, flavorful ingredients. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making these tacos ever since, and they've become a favorite of mine and my family.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 12 corn tortillas
• 1 bunch watercress, chopped
• 1 cup snap peas, trimmed and halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• Lemon Tahini Dressing (recipe below)

Instructions

1. Heat a large skillet over medium heat.
2. Toast the tortillas for 1-2 minutes per side, or until golden brown and pliable.
3. Remove the tortillas from the skillet and keep them warm.
4. Add the watercress, snap peas, and red onion to the skillet and cook for 2-3 minutes, or until the vegetables are tender.
5. Stir in the feta cheese, cilantro, and mint.
6. Spoon the vegetable mixture into the tortillas and top with Lemon Tahini Dressing.
7. Serve immediately.

Why It Works

• The watercress and snap peas add a refreshing crunch and a peppery bite.
• The feta cheese adds a creamy richness and a salty tang.
• The mint adds a fresh, herbaceous flavor.
• The lemon tahini dressing adds a bright acidity and a nutty flavor.
• The combination of all these flavors and textures creates a delicious and satisfying taco.