Confetti Salsa and String Cheese Tacos

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Deep-flavored heirloom tomatoes come in pink, purple, green, gold, yellow, and every shade of red---just the thing for a kicky, colorful salsa. Add some shredded Organic Prairie Beef Jerky for low-fat smokiness, if you like, then layer it in a taco shell with “threads” of string cheese and shredded lettuce to make a substantial snack or light lunch.

The recipe yields about 4 cups of salsa.


  • 3 heirloom tomatoes (medium-sized)
  • 12-1 ounce Organic Prairie Beef Jerky, well chilled (optional)
  • 12 cup corn kernels (cooked or raw)
  • 12 sweet red pepper, finely chopped (medium-sized)
  • 1 avocado (ripe)
  • 4 slender green onions, finely chopped
  • 3-4 jalapeño peppers, seeded and minced
  • 3 tablespoons minced cilantro (or basil)
  • 2 tablespoons olive oil
  • 2 teaspoons Worcestershire sauce
  • 2-3 teaspoons minced garlic
  • 1 juiced lime
  • freshly ground black pepper to taste (or bottled hot pepper sauce)
  • Organic Valley Part Skim Mozzarella Stringles
  • shredded lettuce
  • corn taco shells


Dice the tomatoes. Use scissors to cut the jerky into pieces (if using), then place them in a food processor fitted with a metal blade. Process until jerky is shredded. Gently combine tomatoes and shredded jerky with remaining salsa ingredients.

Pull threads of cheese off each string cheese stick (not too thin).

Layer shredded lettuce, cheese threads, and salsa in taco shells.


Serving Suggestions: You can also serve the salsa as a dip for tortilla chips, a topping for toasted bread slices, a filling for omelets, or a sauce for grilled fish. (If there's any left, you can even eat it by the spoonful).

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