PICK UP
1          ea        meat/fish portioned (lunch)
60        gm       oil, grapeseed
2          ea        tortillas, la tortilla factory
85        gm       guacamole
85        gm       salsa, roasted tomato
90        gm       cabbage mix
30        gm       tomatoes, diced
5          gm       cilantro chopped
30        gm       vinaigrette, lemon
6          ea        cilantro leaves
1          ea        lime belly
45        gm       onions, pickled red w habanero

On a 425F griddle, add the grapeseed oil, then the meat portion and season well.

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

In a small mixing bowl, add the cabbage mix, tomatoes, cilantro and vinaigrette. Season with salt and mix thoroughly

Move the tortillas to the plating area and add 20gm of guacamole to the center of each tortilla. Place the cooked meat on the guacamole, then 15gm of the salsa on top of that. Divide the cabbage mix into thirds and cap each of the tacos. Add 3 leaves of cilantro to the top of each taco.

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, then place the finished tacos in the tray. Add lime to 6 o’clock of plate. Serve immediately with a sidecar of the remaining guacamole, salsa and onions all in individual ramekins.

MEAT / FISH
                        STEAK
90        gm       Skirt steak, cooked SV, cut medium dice
                        CHICKEN
90        gm       Chicken breast, grilled, cut medium diced
                        FISH
90        gm       Fish, (seabass) seasoned with taco seasoning
                        SHRIMP
90        gm       Rock shrimp, marinated with herb oil

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
2274    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

210 gm Cilantro

In a mixing bowl place tomato, tomatillo, onion, garlic, jalapeno, serrano and toss with grapeseed oil, salt and black pepper. Transfer to a parchment lined sheet tray and roast at 400F/ 100%/ fan 3 for 20 minutes. Then place roasted vegetables in a pot, add water bring to a boil then reduce and simmer for 5 minutes. Combine roasted vegetables, cilantro, cumin and coriander seeds in a vitamix and blend until smooth. Taste, adjust seasoning if needed.

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.