MENU CONCEPTS | ENTRÉES
Unique Global Flavors and Traditional Classics
Korean Fish Tacos
Fill our 6″ Pressed Flour Tortilla or corn tortillas with grilled fish marinated in soy sauce, rice vinegar and brown sugar. Add cabbage slaw and hot chili sauce. Top with cilantro for a distinctive take on traditional tacos.
Thai Chicken Tacos with Spicy Peanut Sauce
Cube chicken and marinate in red Thai curry, crunchy peanut butter, coconut milk, soy sauce and brown sugar. Place the prepared chicken in a 4.5″ Mini Pressed Flour Tortilla and serve with crunchy bean sprouts and green onions.
Jerk Chicken Tacos with Pineapple Salsa
Start with warmed 6″ Pressed Flour Tortillas, fill with Caribbean-style jerk chicken, cut into strips. Garnish with finely chopped pineapple, red onion, red pepper and cilantro for the perfect complement of sweet and spicy.
Pulled Pork Bowl
Bake or fry a 10″ Pressed Flour Tortilla into a bowl shape for a deconstructed classic. Fill bowl with marinated pulled pork, fresh coleslaw, avocado salsa and top with crumbled queso fresco.
Chimichurri Chicken Tostadas
Fry Yellow Corn Tortilla for Enchiladas to a crispy flat shell. Top each tostada with avocado crème, marinated chimichurri chicken strips and pickled red onion. Squeeze fresh lemon on top before serving for traditional fare with a little zest.
Portabella Mushroom Fajitas
Use grilled portabella mushrooms as a steak alternative, and serve with seasoned onions and peppers, black beans and a side of warmed 6″ Pressed Flour Tortillas for a vegetarian-friendly entrée.
Part quesadilla, part tostada, it’s the best of both. Start with two 8″ Pressed Flour Tortillas to make a traditional cheese quesadilla. Then layer refried beans, shredded lettuce, rotisserie chicken and avocado on top and serve in sliced wedges.
Fiesta-Flavored Taco Salad Bowls
Bake or fry our 12-inch flavored wraps in the shape of a bowl to a light, crisp brown and fill with your favorite taco salad ingredients. Top with spicy pico de gallo for a real party!
Flavored Sandwich Wrap
Use our popular 12″ Garden Vegetable-Flavored Wrap, add lettuce, your favorite meat and cheese, fresh seasonal vegetables and a complementary sauce or dressing. To fold the wrap, bring the bottom up first and fold in both sides.
Top two Yellow Corn Tortilla for Enchiladas with grilled, fried or baked fish, shredded cabbage slaw and a dollop of sour cream and salsa. Garnish with plenty of fresh cilantro and lime wedges. Serving these tacos on two corn tortillas instead of one is not only the traditional serving method, but also helps keep the fish moist and works as a better carrier.