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

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
Directions
- Cook thawed Sliced beef in a convection oven for 7-10 minutes at 350°. Keep covered and hold at 160° degrees until serving.
- Place 2.5 oz Sliced Beef in the center of the flour tortilla.
- Place 2.5 oz of slaw (see sub recipe) on top of the Sliced Beef.
- Drizzle 1 oz of jalapeno, cucumber ranch and 1 oz of queso sauce and finish with cilantro.
Roasted Jalapeno Cucumber Ranch
- Roast peel and de-seed jalapeno
- Peel and puree cucumber with jalapeno
- In a med stainless mixing bowl ad both component with ranch and fold together until mixed.
- Serve with a squeeze bottle, ladle or in a souffle cup on the side
Zesty Slaw
- Finely Julienne red peppers.
- In a med stainless mixing bowl ad both component with ranch and fold together until mixed.
- In a med stainless bowl ad cabbage, peppers, olive oil and vinegar.
- Mix thoroughly and chill for a minimum of one hour.
Meal
Dinner
Lunch
Cuisine
Mexican