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.
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