Soft Tacos with Fried Parsley and Lemon
The recipe Soft Tacos with Fried Parsley and Lemon is ready in roughly 25 minutes and is definitely an awesome gluten free and vegan option for lovers of Mexican food. This recipe makes 4 servings with 311 calories, 3g of protein, and 23g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up corn tortillas, curly parsley, lemon, and a few other things to make it today.
Instructions
Heat 1 1/2 inches oil to 375°F in a 2 1/2- to 3-quart saucepan, then fry parsley (use caution; oil will spatter) until leaves are dark green, about 45 seconds.
Transfer with a slotted spoon to several layers of paper towels and season with salt.
Return oil to 375°F, then fry lemon slices, stirring occasionally, until golden in spots, 1 to 2 minutes.
Transfer to paper towels and season with salt.
Serve parsley and lemon wrapped in tortillas.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
![Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir]()
Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir
Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.