Pastrami Tacos
Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger
Allowing people to mix and match their own taco toppings is always a great idea for kids! When I served this recipe to friends of ours to test I put out hard tacos and soft tortillas so people could choose whichever they liked. One genius put his hard taco in his soft tortilla to maximize crunch and minimize shattered taco mess. That’s a pro move right there!
INGREDIENTS
SERVES 10 – 12
- 4 lb (2 kg) navel pastrami
- 12 hard taco shells
- 12 soft corn or flour tortillas
- 2 cups arugula
- 3 avocados sliced
Coleslaw
- 1 16-oz (450-g) bag coleslaw mix ¼ cup light mayo (we like Gefen lite for this. Hellman’s has a very overt taste that overpowers the coleslaw)
- 4 Tbsp sugar or 2 Tbsp each sugar and sugar substitute
Tomato Salsa
- 3 cups diced tomatoes
1 red onion finely diced 1 Tbsp fresh cilantro chopped 1 Tbsp lemon juice 1 tsp salt¼ tsp black pepper
Honey-Mustard Sauce
- ½ cup honey
½ cup whole grain or Dijon mustard 2 Tbsp olive oil
PREPARATION
Preheat oven to 200°F (95°C). Place navel pastrami still in the vacuum-sealed package into a 9x13-inch (20x30-cm) baking pan.
Add 1 inch (2.5 cm) of water to the pan and cover tightly. Bake for 12–24 hours.
Remove the pastrami from the bag and discard any accumulated juices. Cut into 1-inch (2.5-cm) chunks.
Combine all coleslaw ingredients and refrigerate for at least a half hour before serving. Combine salsa ingredients.
In a separate bowl combine honey-mustard sauce ingredients.
Prepare a make-your-own-taco bar:
Serve hard and soft tacos cooked pastrami arugula tomato salsa avocado coleslaw and honey-mustard sauce and allow your guests to make their tacos to their own liking!
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