Deconstructed Street Taco

Savory street tacos with tender sliced beef, topped with a zesty slaw, and finished with a roasted jalapeno-cucumber ranch sauce. Deconstructed to build on the go.

Deconstructed Street Taco

Deconstructed Street Taco

Ingredients

Serves
10

Deconstructed Street Tacos

Deconstructed Street Taco

APF Fully Cooked Sliced Beef # 68249 - 1 lb, 9 oz

Flour tortilla 4 in - 20

Cilantro (finisher)- chopped - 5 tsp

Land O Lakes Queso sauce - 1 1.4 cup

Roasted Jalapeno Cucumber Ranch

Ranch Dressing - 1 1/4 cup

Jalapeno - 1/8 cup

Cucumber - 1/8 cup

Zesty Slaw

Cabbage - 1 1/4 lb

Red Pepper - 1/8 cup

Olive oil - 2 cups

Vinegar - 1/2 cup

Show ingredients

Directions

  1. Cook thawed Sliced beef in a convection oven for 7-10 minutes at 350°. Keep covered and hold at 160° degrees until serving.
  2. Place 2.5 oz Sliced Beef in the center of the flour tortilla.
  3. Place 2.5 oz of slaw (see sub recipe) on top of the Sliced Beef.
  4. Drizzle 1 oz of jalapeno, cucumber ranch and 1 oz of queso sauce and finish with cilantro.

 

Roasted Jalapeno Cucumber Ranch

  1. Roast peel and de-seed jalapeno
  2. Peel and puree cucumber with jalapeno
  3. In a med stainless mixing bowl ad both component with ranch and fold together until mixed.
  4. Serve with a squeeze bottle, ladle or in a souffle cup on the side

 

Zesty Slaw

  1. Finely Julienne red peppers.
  2. In a med stainless mixing bowl ad both component with ranch and fold together until mixed.
  3. In a med stainless bowl ad cabbage, peppers, olive oil and vinegar.
  4. Mix thoroughly and chill for a minimum of one hour.
Meal
Dinner
Lunch
Cuisine
Mexican