Spinach and Soy Duck Tacos with Mexislaw

For some reason, this post from two weeks ago never actually got published...so, here it is.

Smoked duck is one of our favorite meat analogs thus far (I forgot to get a package photo--sorry!). We have tried it on sandwiches, in stir fries and, last night, on tacos. For the tacos, I sauteed the duck with garlic for a few minutes before tossing in a bunch of chopped spinach to wilt for about 30 seconds. To top them, I made a mexislaw and chopped up some ripe tomatoes.

Mexislaw
1/2 head of cabbage
2 carrots
2 jalapenos
2 cloves of garlic
1/2 T olive oil
juice of 2-3 limes
salt and pepper

Slice the cabbage into long strips, as thinly as possible. Grate or thinly slice carrots. Mince garlic and whisk with olive oil and lime juice until thoroughly combined. In a large bowl, pour dressing over cabbage and carrots. Add salt and pepper to taste (it's best with tons of pepper) and use your hands to toss the salad several times. Seed and slice jalapenos and mix into slaw.

My skin is ridiculously sensitive to capsaicin, so I have to add the jalapenos after mixing the salad with my hands. If it doesn't affect you, add them anytime.