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Snow Peas, Pancetta, and Pecorino Tacos





Yields
8 Servings



Total Time
35 mins

These light, crunchy, unusual vegetarian tacos are the creation of chef Donnie Masterton at Taco Lab by Tacolicious, in San Miguel de Allende, Mexico. A Y-shaped vegetable peeler is especially handy for creating shavings of cheese.

Snow Peas, Pancetta, and Pecorino Tacos




Thomas J. Story
 8 oz snow peas
 8 oz diced pancetta
 ¼ cup shaved pecorino cheese
 Juice of ½ to 1 fresh lime
 Kosher salt
To Serve
 Warm corn tortillas
 Turmeric Escabeche
1

Bring a large pot of salted water to a boil. Meanwhile, remove side-strings from snow peas.  Blanch peas until tender crisp, 1-2 minutes, and plunge into a bowl of ice water to cool. When cool, drain and cut into slivers on the diagonal and put in a serving bowl. 

2

Over medium heat, fry pancetta until crisp. Drain on paper towels, then stir into peas. Add pecorino and lime juice, and season with salt to taste.

3

Serve with warm corn tortillas and Turmeric Escabeche.

Nutrition Facts

0 servings

Serving size

1/4 cup

Amount per serving
Calories79
% Daily Value *
Total Fat 3.8g5%

Saturated Fat 1.5g8%
Cholesterol 28mg10%
Sodium 570mg25%
Total Carbohydrate 1.7g1%

Dietary Fiber 0.5g2%
Protein 9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.