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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!
4 pounds (2 kilograms) Meal Mart Navel Pastrami
12 hard taco shells
12 soft corn tortillas
2 cups arugula
3 avocados, sliced
1 (16-oz./450-g.) bag coleslaw mix
1/4 cup light mayo (we like Gefen Lite for this. Hellman’s has a very overt taste that overpowers the coleslaw)
4 tablespoons sugar or 2 tablespoons each sugar and sugar substitute
3 cups diced tomatoes
1 red onion, finely diced
1 tablespoon fresh cilantro, chopped or 3 cubes Dorot Gardens Frozen Cilantro
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Gefen Honey
1/2 cup wholegrain mustard or Haddar Dijon Mustard
2 tablespoons olive oil
Preheat oven to 200 degrees Fahrenheit (95 degrees Celsius). Place navel pastrami still in the vacuum-sealed package into a 9- x 13-inch (20- x 30-centimeter) baking pan. Add one inch (two and a half centimeters) 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 one-inch (two- and- a- half-centimeter) 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!
Photography: Hudi Greenberger Styling: Janine Kalesis
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