Serves a Crowd

Tabbouleh Tacos with Tahini-Garlic Dressing

August  4, 2015
4 Ratings
Photo by Bobbi Lin
  • Makes 10 tacos
Author Notes

This meal was inspired by the contents of my CSA: parsley, cucumbers, leeks, and garlic scapes. I made a quick trip to the market to supplement and couldn't resist the fresh corn and heirloom cherry tomatoes. Top it off with a healthy addiction to Mediterranean cuisine, and these tacos were born. The tabbouleh salad could truly stand on its own—it's crunchy and sweet, and fresh parsley and mint add a great punch of flavor—but I piled it all in a tortilla with some creamy dressing because, why not? —Alexa Arnold

Test Kitchen Notes

YUM! I absolutely loved this salad. As a fan of wheatberries, I was pretty sure I would like it—and it delivered a lot of really great flavor. The feta adds a great bite and the mustard and tahini really give it that Middle Eastern flair. The salad is great in the tacos, but would stand on its own or on top of greens! —Anna Francese Gass

What You'll Need
  • For the tacos:
  • 10 small tortillas (I prefer flour, but corn works here too)
  • 2 cups fresh parsley, chopped
  • 3/4 cup fresh mint, chopped
  • 2 cups cherry tomatoes, halved
  • 1 cup cucumber, cored and sliced
  • 1 cup cooked wheat berries (or bulgar, which is traditionally used in tabbouleh)
  • 1 cup black beans
  • 2 cups corn
  • 1/2 cup feta
  • Juice of 1 lemon
  • Pinch Salt and pepper to taste
  • For the dressing
  • Juice of 1 lemon
  • 1 tablespoon tahini
  • 1/2 tablespoon dijon mustard
  • 1 tablespoon finely chopped garlic (I used garlic scapes)
  • 1 tablespoon finely chopped leeks
  • 1 tablespoon olive oil
  • Pinch salt and freshly ground black pepper
  1. Make the tabbouleh salad: Add parsley, mint, cucumber, tomatoes, lemon juice, and wheat berries to a bowl and mix. Sprinkle with salt and pepper.
  2. Prepare the dressing: Add all ingredients to a small jar or bowl and mix together.
  3. Assemble the tacos: Add a spoonful each of black beans and corn to each tortilla. Add a small scoop of tabbouleh salad and a sprinkle of feta. Generously drizzle the dressing on top.

See what other Food52ers are saying.

  • Annie stader
    Annie stader
  • healthierkitchen
  • Alexa Arnold
    Alexa Arnold

3 Reviews

Annie S. August 29, 2015
Tested it for the contest and loved it, emailed it, and ate it three days in a row!
Alexa A. August 30, 2015
Thanks, Annie! I'm so thrilled you liked the recipe. I'm a big fan of any meal that you can eat over and over again for three days in a row -- so glad this one made the cut for you too!
healthierkitchen August 5, 2015