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Jens & Marie’s – Wicked Good Soft Tacos (20 – 25 Tacos)

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Jens’ Food Service Recipe….

Taco Filling
5 lbs Jens & Marie Southwest Black Bean & Sweet Potato Bulk Mix, defrosted. Our bulk mix is perfect to use as a starter kit. You can add left over rice, vegetables, or crushed Doritos, minced Jalapeno pepper, sriracha and extra taco seasoning to customize your blend.

Cooking Instructions 
Pre-heat convection oven to 450 degrees. On a parchment lined sheet pan, drizzle vegetable oil. Break up the bulk mix and spread over the pan. Bake 6 – 8 minutes. Stir mixture and bake 6 – 8 minutes longer. Cool or ready to serve.

Corn & Tomato Salsa (20 – 25 servings)
2 – 1 LB bags Gold & white corn, Frozen (Birds Eye)
3 Cloves Garlic Minced
1 Large Red Onion, Diced ¼”
4 -5 Vine Ripe Tomatoes, Diced 1/4”
Juice from 4 – 5 Limes
1/3 cup Vegetable Oil
1 TBSP Salt
1 TSP Ground Black Pepper
2 Bunches Fresh Cilantro, Chopped
Mix all ingredients and refrigerated for 2 -4 hours.

Sriracha Aioli
2 Cups Hellman’s Mayo
1 – ¼ Cups Greek Yogurt
1 Large Clove of Garlic, Minced
Juice from one lime
2 TBLSP Sriracha
½ TSP Salt
3 -4 grinds Black Pepper
1 Bunch cilantro (rinse well, pad dry, finely chopped)
Mix all ingredients, cover and refrigerate.

How to serve:
1. Warm the taco shells on a flat top. Use 2 – 6” soft white flour or corn tortillas per serving.
2. Add 3 oz Jens & Marie’s Southwest Black Bean & Sweet Potato Mix lightly crumbled to each shell.
3. Top with Heaping Spoon of Corn Salsa and 1 TSP of Sriracha Aioli.






Categories: Blog

Author: Jens-and-Marie


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