Caprese Pancetta Tacos
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8 oz. Galbani® Fresh Mozzarella, diced
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4 oz. Pancetta (or bacon), diced
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1 cup baby arugula
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1 medium tomato, diced
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3 dry chili peppers, chopped
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2 Tbsp. olive oil
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1 lime, zested and juiced
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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.
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8 oz. Galbani® Fresh Mozzarella, diced
-
4 oz. Pancetta (or bacon), diced
-
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.