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Small Bites with Big Flavor
Buffalo Chicken Tacos with Carrot & Celery Slaw
Toss shredded chicken with Louisiana-style buffalo sauce. Mix shredded carrots and celery with mayo, sour cream, lemon juice, garlic and salt. Fill 4.5″ Mini Pressed Flour Tortillas or White Corn Mini Street Taco Tortillas with seasoned chicken, then top with fresh, shredded slaw and blue cheese crumbles.
Southwest Egg Rolls with Ranch Salsa Dipping Sauce
Combine mashed avocados, green onion, black beans, coleslaw, cheese, corn kernels and a pinch of salt. Fill 6″ Pressed Flour Tortillas with mixture then fold in sides toward center, without meeting at center. Fold bottom edge over filling, then roll up. Brush with oil and deep-fry at 350º F until golden brown.
Two 4.5″ Mini Pressed Flour Tortillas are the perfect substitute for a hamburger bun. Cut a cooked burger patty in half, place each half inside a tortilla and top with cheese and your favorite toppings.
Fill a 6″ Pressed Flour Tortilla with seasoned meat, fold in half, and seal the edges with a fork. Brush with egg whites and bake or fry. Serve with seasoned sour cream or fresh chimichurri sauce.
Bite-Sized Taco Salads
Take our 6″ Pressed Flour Tortilla, spray with butter and bake in a muffin tin at 350º F for 13-15 minutes or until golden brown. Fill with seasoned meat, lettuce, and tomato, sprinkle with cheese and top with a dollop of sour cream.
Top our Pre-cut (4) Yellow Corn Chips or Pre-cut (4) White Corn Chips with shredded chicken, roasted chipotle corn, black beans and Cotija cheese with a side of pico de gallo and cilantro lime sour cream.