![]() Quesadilla de Calabaza - tortilla de maíz, jack cheese, squash, queso fresco, with tomatillo salsa $15 Three crispy taquitos filled with Mary's free-range chicken "pollo tinga," organic iceberg, crema, queso fresco, with salsa fresca and guacamole Queso Flameado (Baked to order ∼20 minutes)įlamed jack cheese, fire-roasted poblano pepper, with handmade corn tortillas Yellowtail with serrano and cilantro, topped with citrus ponzu sauce (*contains raw fish) (**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.) ![]() Pineapple, jicama, watermelon, mango, chile, lime, house-made chamoy Three crispy taquitos with pureed potatoes, organic iceberg, crema, queso fresco, tomatillo salsaįire-roasted whole corn on the cob, queso fresco, ground chile, chipotle aioli, lime Wild shrimp, cucumber, avocado, house-made cocktail sauce, onion, cilantro, with saltine crackersģ jumbo wild shrimp, nitrate-free bacon, queso Oaxaca, jalapeño, cabbage, honey-chipotle glaze, cilantroīattered cauliflower with serrano lime crema (**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.) Sustainable wild fish of the day, fresh lime juice, red onion, avocado, cucumber, habanero, cilantro, heirloom tomato, radish, with crisp tostada (*contains raw fish) House-made chicharrones, salsa cruda, lime wedgeĪvocado, onion, cilantro, serrano, lime, with choice of chicharrones or tortilla chips House-made tortilla chips, salsa fresca, salsa cruda, crema, guacamole, black beans, jack cheese, queso fresco, jalapeño House-made chorizo scrambled with cage-free Glaum farm eggs, breakfast potatoes, refried Rancho Gordo pinto beans topped with queso fresco, and handmade corn tortillas Two fried cage-free Glaum farm eggs, crisp corn tortilla, breakfast potatoes, refried Rancho Gordo pinto beans with queso fresco, onion, cilantro, avocado, salsa ranchera (vegetarian modifiable) ![]() ![]() Two cage-free Glaum farm eggs, over easy, topped with frijoles de la olla, salsa roja, nitrate-free bacon, with handmade corn tortillasĬage-free Glaum farm eggs scrambled with handmade tortilla chips simmered in tomatillo salsa, topped with crema, queso fresco, avocado, onion, cilantro, with Rancho Gordo refried pinto beans Piloncillo syrup, organic berries, organic house-made whipped creamĬage-free Glaum farm eggs scrambled with nopales, jalapeños, onion, cilantro, tomato, with Rancho Gordo refried pinto beans with queso fresco, breakfast potatoes, handmade corn tortillas (vegetarian modifiable) For the hot sauce, feel free to use your favorite! In the test kitchen, we like Cholula or Tapatio, but Tabasco or even Sriracha would also be delicious.Two cage-free Glaum farm eggs any style, grass-fed Niman Ranch NY steak, grilled nopal, Rancho Gordo refried pinto beans with queso fresco, breakfast potatoes, handmade corn tortillas It’s the perfect pairing for our shrimp and cabbage slaw, and tbh, would go just as well on almost any of your favorite tacos. The true winner of these shrimp tacos? The garlic-lime mayo.You only need 4 ingredients (plus salt) to make it: mayo, hot sauce, lime zest, and garlic powder. Using a paring knife, make a thin incision next to the vein, then use the tip of your knife to remove it. *Technically* you can eat the vein, but it can make things a little gritty so we prefer to remove it. The tail can also be pulled off, but do it gently to preserve as much meat as possible. To do it, place your thumbs on the underside of the shrimp (where the legs are) and pull the shell away from the body. But, if you bought them with the shells & tail on, don’t stress! Removing the shell and tail from shrimp is actually super easy. Since these shrimp are going in a taco, it's really best that they're totally free of shells. If you’ve got one, you can also heat your tortillas in a hot cast iron skillet. The char gives them a little smoky flavor, warms them up, and makes them more pliable. We use corn tortillas in this recipe, but if you prefer flour, you can use that instead! Whatever you choose, we like toasting our tortillas over the open flame on our stove. ![]() Serve 'em up with a margarita and extra hot sauce on the side, and you’ve got an easy dinner to come back to again and again. Ready to switch up the classic fish tacos? Upgrade the staple summer dinner with these cilantro-lime shrimp tacos! The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. ![]()
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