I caught the cooking bug this past week (and believe me, the mood rarely strikes), so I’ve been tearing up my kitchen left and right. I even bought and prepared pan-seared salmon; the flesh was so succulent and pink. On one of the nights, I stumbled upon an easy recipe that I adapted according to what my pantry had: naan tomato basil tacos!
They’re laughably good and seriously delicious, and they combine two of my favorite cuisines, Indian and Italian. The coolness of the tomatoes broke the Arizona heat and the pepper left a spicy aftertaste – needless to say, I will definitely be making these again.
Crispy Naan Tomato Basil Tacos
Ingredients
Instructions
Wash Roma tomatoes and chop finely, taking the seeds out as well.
Wash and chop basil.
Combine pepper, salt, Parmesan, olive oil, and tomatoes in a bowl. Set aside and chill in the fridge for five minutes.
Lightly wet the mini original naans with water. I used the Stonefire brand that can be found at your local grocery store.
#SpoonTip: Slightly wetting your naan will make it both softer and crispier after being in the toaster. That allows it to retain moisture better.
Put the naans in the toaster, and toast for 3-4 minutes.
Add tomato basil mixture to the inside of the crispy naans. Enjoy!
As you can see, this recipe will make you feel like a classy taco hacker – the simplest ingredients yet the juiciest flavor. Instead of using an Italian filling, you could sub the tomatoes for grilled veggies and humus for a Mediterranean vibe. When the Arizona heat clocks in at 117 degrees and my brain is fried from work, these lil’ pockets are an absolute must. Let’s eat!