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Recipe by Michal Frischman

Pastrami Tacos

Meat Meat
Medium Medium
12 Servings
Allergens

Contains

- Egg
12 Hours
Diets

Ingredients

For the Tacos

  • 2 cups arugula

  • 3 avocados, sliced

Coleslaw

  • 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

Tomato Salsa

  • 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

Honey-Mustard Sauce

  • 2 tablespoons olive oil

Directions

Cook the Pastrami

1.

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.

2.

Remove the pastrami from the bag and discard any accumulated juices. Cut into one-inch (two- and- a- half-centimeter) chunks.

Prepare the Slaw and Accompaniments

1.

Combine all coleslaw ingredients and refrigerate for at least a half hour before serving.

2.

Combine salsa ingredients.

3.

In a separate bowl, combine honey-mustard sauce ingredients.

Prepare the Slaw and Accompaniments

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!

Credits

Photography: Hudi Greenberger Styling: Janine Kalesis

Pastrami Tacos

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