INGREDIENTS

24 each  4.5" Heat Pressed Flour Tortillas (28671)  
12 oz. Baby Spinach  
3/4 cup Hot Sauce Vinaigrette  
12 oz.  Cherry Tomatoes , halved 
24 oz. Octopus Bacon , see related recipe, seared to order 
3 oz.  Shallots ,peeled,thin,sliced 
1 1/2 tsp.  Lemon Zest  

DIRECTIONS

1.) To prepare one portion, warm two tortillas on a flat-top grill or skillet until slightly toasted. Top each taco with ½ oz. baby spinach, ½ oz. tomatoes, ¼ fl. oz. hot sauce vinaigrette, and 1 oz. of freshly seared octopus bacon.

2.) Garnish each taco with thin sliced shallots and fresh grated lemon zest as needed.

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