MEAT OPTIONS:ASADA-STEAK, CARNITAS-PORK, CHORIZO-PORK,CHICKEN, GROUND BEEF, GRILLED CHICKEN, MECHADA-PULLED BEEF

SEAFOOD:SHRIMP,TILAPIA, SALMON

VEGAN OPTOINS: SIMPLE SOYMAN HERB TOFU, SOY CHORIZO,SAUTEED VEGETABLES, CRIMINI MUSHROOMS

BRUNCH OPTIONS:BACON, SAUSAGE

CHEESE QUESDADILLA/ QUESADILLA ENTREE/ MUSHROOM QUESADILLA

Ingredients:

(CHEESE);12 INCH TORTILLA, 12 OZ CHEDDAR JACK CHEESE

(ENTREE); 5 OZ MEAT OR VEG OPTION, 10 OZ OF CHEDDAR JACK CHEESE

(MUSHROOM); 6 OZ MUSHROOMS AND CORN MIX, 10 OZ CHEDDAR JACK CHEESE, 4 OZ AVOCADO, 2 OZ QUESO FRESCO

Directions:

1. Place Cheese and meat or veg option, or cheese and mushroom mix on the tortilla and place on the grill to heat

2. Grille quesadilla for 4 minutes then fold over

3. Brown both sides of Quesadilla thouroughly

4. Remove from grill and cut into four equal pieces

5. Arrange on plate and garnish with 1 oz Lettuce, dollop of crema on lettuce, and garnish with tomatoes

CORAZON BURGER

INGREDIENTS:

1 TELERA BREAD ROLL, 8 OZ BURGER PATTY, 2 SLICES SHARP CHEDDAR CHEESE, 1 OZ OF JALAPENOS, 1/2 OZ CILANTRO, 3 OZ LETTUCE, 1 OZ TOMATOES, 2 SHAKES OF GRILLE SEASONING

 DIRECTIONS:

1.Cut Telera Roll in half and trim edges and place on grill to toast, also Place Burger patty on grill to cook, season with grill seasoning

2.After 4 Minutes turn burger patty over to sear other side and season with grill seasoning, also remove Telera roll from grill once toasted

3.After cooking Burger Patty to desired doneness place Jalapenos and cilantro on top as well as cheddar cheese

4.Melt cheese on top with Lid and water

5.Place Burger onto the Telera Roll and place on the side lettuce, and tomatoes

6.Serve with side of rice and choice of beans or chips and salsa, or salad

7.Serve with steak Knife placed under bun

REGULAR TACO

Ingredients:

2 OZ CHOICE OF MEAT OR VEG OPTION, 1/2 OZ QUESO FRESCO, 1/2 OZ TOMATOE, 1/2 OZ CILANTRO, 1/2 OZ ONIONS, TWO 4 INCH TORILLAS, 1 SLICE WATERMELON RADISH

Directions:

1. Warm 2-4 inch tortillas on the grill on both sides with a small amount of oil

2. remove from grill and fill with meat or veg option

3.Top with queso, tomato, cilantro, onion, and slice of watermelon radish on top and serve

**This build card is for regular tacos, pollo, asada, mechada, ground beef,carnitas, chorizo, and tilapia, and shrimp**

4. Pibil tacos get pickled onion, cilantro and radish

SALMON TOSTADAS

Ingredients:

TWO LARGE TOSTADA SHELLS, 3 OZ SALMON PER TOSTADA, 2 OZ CHOICE OF BEANS PER TOSTADA,

2 OZ RICE PER TOSTADA, 3 OZ LETTUCE PER TOSTADA

1 OZ DICED TOMATO PER TOSTADA, 1 OZ CHIPOTLE AIOLI PER TOSTADA, 1 OZ QUESO FRESCO PER TOSTADA, 2 PIECES SLICED AVOCADO PER TOSTADA

1 OZ RED CABBAGE

Directions:

1. Take two tostada shells from package and place on large plate, Grill salmon on grill and season with grill seasoning.

2. Top shells with rice, beans,meat or veg option, lettuce, tomato, crema, avocado, and queso fresco

3. GARNISH WITH 3 LIMES AND SERVE

( For Lunch portion only 1 tostada)

SEAFOOD TRIO BURRITO (DINNER)

 INGREDIENTS: 

14 INCH TORTILLA  , 2 OZ SALMON (GRILLED) , 2OZ TILAPIA, 2Oz SHRIMP, 3 OZ SALAD MIX, 2 OZ CHEDDAR JACK CHEESE , 2OZ AVOCADO, 2 OZ CHIPOTLE RANCH,     4 OZ RICE ,2 OZ PICO DE GALLO, GRILLE SEASONING 

 DIRECTIONS: 

1.Place Tortilla on Grill and warm Both Sides Thoroughly, at the same time drop Tilapia, Salmon, and Shrimp onto grill and season with grill seasoning.

2.Remove Tortilla from grill and put in Salmon, Tilapia, Shrimp, Chipotle Ranch, Salad Mix, Avocado, Pico de Gallo, Rice, and Cheese.

3.Roll Burrito and Place on Grill to Seal it 

4.Remove Burrito from Grill and cut in half place on plate 

5.Garnish with 3oz lettuce, 1oz queso fresco, and 1oz tomato on the side as well as 2 limes 

TACO TRUCK PLATE

Ingredients:

2 OZ CHOICE OF MEAT OR VEG OPTION PER TACO, 1/2 OZ QUESO FRESCO PER TACO, 1/2 OZ TOMATOEPER TACO

1/2 OZ CILANTRO PER TACO, 1/2 OZ ONIONS PER TACO

SIX 4 INCH TORILLAS, 1 SLICE WATERMELON RADISH PER TACO, 3 OZ SIDE OF RICE, 3 OZ SIDE OF CHOICE OF BEANS

Directions:

1. Warm 6-4 inch tortillas on the grill on both sides with a small amount of oil, remove from grill and fill with meat or veg option

2.Top with queso, tomato, cilantro, onion, and slice of watermelon radish on top and serve

3. Serve with side of rice and beans top beans with 1/2 oz queso fresco, or salad option (choice of dressing) or chips and salsa

**This build card is for regular tacos, pollo, asada, mechada, ground beef,carnitas, chorizo, and tilapia, and shrimp**

(For Lunch option portion sizes are the same but there are only 2 tacos instead of 3) 

TORTA

INGREDIENTS:

1 TELERA BREAD ROLL, 5 OZ CHOICE OF MEAT OR VEG OPTION, 3 OZ CHOICE OF BEANS, 2 OZ AVOCADO, 2 OZ CHEDDAR JACK CHEESE, 1 OZ LIME-CILANTRO CREMA, 1 OZ TOMATOES, 3 OZ LETTUCE

DIRECTIONS:

1.Cut Telera Roll in half and and place on grill to toast

2.Remove Telera Roll from Grill and place onto it meat option, beans, avocado, cheese, crema, tomato, and lettuce

3.Place top on the Torta and Serve

4.Serve with side of rice and choice of beans or chips and salsa, or salad

5.Serve with Steak Knife placed Under Bun

TILAPIA TACOS

INGREDIENTS:

TWO 3 OZ TILAPIA, 4 CORN TORTILLAS, 3 OZ CHOICE OF BEANS, 3 OZ RICE

GARNISH- TOMATO, CILANTRO,ONION,QUESO FRESCO, RADISH

DIRECTIONS:

Place tortillas and tilapia on grille

Assemble tacos and garnish

Serve with side of beans/rice or salad with choice of dressing.