Caprese Pancetta Tacos


  • 8 oz. GalbaniĀ® Fresh Mozzarella, diced
  • 4 oz. Pancetta (or bacon), diced
  • 3 hard taco shells
  • 1 cup baby arugula
  • 1 medium tomato, diced
  • 3 dry chili peppers, chopped
  • 2 Tbsp. olive oil
  • 1 lime, zested and juiced
  • salt and pepper, to taste


  • In a small frying pan on medium heat, brown the diced pancetta.
  • Fill taco shells with arugula and tomato.
  • Finish pancetta and place in taco shells using a slotted spoon to remove any excess grease.
  • Top with fresh mozzarella, drizzle the chili lime dressing over the top and serve.

To make dressing:

  • Break up dry chilies and add to a bowl with oil and 1 Tbsp. lime juice.
  • Whisk together with salt and pepper, then finish dressing with the zest of lime.