PICK UP
SET 1
1          ea        protein portioned (90 gm lunch / 120 gm dinner)
2-3 gm taco seasoning (3-4 gm dinner)
60        gm       oil, grapeseed

SET 2
60        gm       cabbage mix (90 gm dinner)
20        gm       tomatoes, diced (30 gm dinner)
2          gm       cilantro chopped (3 gm dinner)
20        gm       vinaigrette, lemon (30 gm dinner)

SET 3
2          ea        tortillas, la tortilla factory (3 ea. dinner)
30        gm       guacamole (45 gm dinner)
30        gm       salsa, roasted tomato (45 gm dinner)
6          ea        cilantro leaves (9 ea. dinner)
1          ea        lime belly (2 ea. dinner)
45        gm       onions, pickled red w habanero

Season the protein and mix well. On a 425F griddle, add the grapeseed oil, then the protein portion allow to sear. Toss and repeat until browned and warmed through completely. Ensure the protein is fully cooked and remove to a sizzle tray.

In a small mixing bowl, add SET 2, season with salt and mix thoroughly.

On a clean, dry portion of the griddle, place the tortillas and cook for about a minute or until colored. Flip and repeat.

Move the tortillas to the plating area and add 15gm of guacamole to the center of each tortilla. Divide the cooked meat evenly over the guacamole, then 15gm of the salsa on top of that. Spoon 1/3 of the cabbage mix to cap each tacos. Add 3 leaves of cilantro to the top of each.

PLATE – Large SVB Round with a liner (quartered), Taco Stand

Line the plate with the trees pointing towards logo. Place the taco stand on the plate with the 2 slot side up (3 for dinner), then place the finished tacos in the tray. Add lime to 6 o’clock of plate, then the onions to the right. (For dinner, add the onions to 6 o’clock and one lime to either side). Serve immediately.

PROTEINS (120 gm for dinner)
                        STEAK
90        gm       Skirt steak, cooked SV, grilled, chilled, cut medium dice
                        CHICKEN
90        gm       Chicken breast, grilled, chilled, cut medium diced
                        FISH
90        gm       Fish, (seabass) cut into 4 strips, about 22 gm ea (6 for din)
                        SHRIMP
90        gm       Rock shrimp, marinated with herb oil

SPICE MIX, TACO
480 gm salt
150 gm smoked paprika
136 gm black pepper, ground
34 gm tumeric, ground
34 gm coriander, ground
24 gm cumin, ground
6 gm chili powder

GUACAMOLE
150      gm       lemon juice
67        gm       parsley
45        gm       champagne vinegar
80        gm       serrano chili, fine chop with seeds

2800    gm       avocado
300      gm       red onion, brunoise
220      gm       cilantro, chopped
45        gm       salt
12        gm       black pepper

In robot coupe add all ingredients and blend until fully combined.
Taste, adjust seasoning if needed.

ROASTED TOMATO SALSA
SET 1
2724    gm       roma tomato, cut in half
908      gm       tomatillo, cut in half
681      gm       onion, large dice
100      gm       jalapeno, cut in half, stem removed
84        gm       garlic cloves
40        gm       serrano, cut in half, stem removed
115      gm       grapeseed oil
55        gm       salt
15        gm       black pepper, ground

SET 2
850 gm water

SET 3
210 gm Cilantro
30 gm coriander seeds ground
16 gm cumin, ground
In a mixing bowl place all of set 1 and toss to combine well. Transfer to a parchment lined sheet tray and spread evenly. Roast at 400F/ 100%/ fan 3 for 20 minutes. Move tray to a rack and allow to cool slightly. Move roasted vegetables to a pot, SET 2 then bring to a hard boil. Lower heat to simmer, then allow to reduce for 5 minutes. Remove from heat, then add SET 3, and mix well. In batches, blend in a vitamix until smooth. Taste, adjust seasoning if needed. Cool according to SOP.

CABBAGE MIX
1000 gm Cabbage green, sliced thin
500 gm Cabbage purple, sliced thin

Mix together thoroughly

VINAIGRETTE, LEMON
462      gm       juice, lemon
422      gm       oil, olive
215      gm       oil, grapeseed
30        gm       salt, kosher
9          gm       pepper, ground black

Mix together thoroughly

PICKLED RED ONIONS W HABANEROS
1860    gm       red onion, julienne
236      gm       white wine vinegar
160      gm       lemon juice
30        gm       habanero, seeded, thin sliced
45        gm       cilantro, fine chop
4          gm       salt
2          gm       black pepper, ground

Combine all ingredients and mix. Store in a 6 quart cambro.