INGREDIENTS

1 each  10" Fry-Ready Tortilla (37183)  
20 oz. vol. (4 oz. wt.) Romaine Lettuce , shredded 
1.5 oz. wt. Roma Tomatoes , cut into 1/6’s 
.5 oz. wt. Red Onions  , julienne slice 
1 oz. wt. Cucumbers  , cut into half moons 
2 each Caperberries to garnish   
1.5 oz. vol. Greek Vinaigrette  
1/2 oz. wt. Goat Cheese , crumbled 
3 oz. wt. Marinated Seafood Salad , see related recipe   

DIRECTIONS

1.) Bring stretch tortillas to room temperature. Place in 350 fryer and shape into a salad bowl.

2.) Remove from fryer and drain. Hold at room temperature until ready for use.

3.) Place shredded romaine, tomatoes, onions, cucumbers into a stainless mixing bowl. Toss with Greek vinaigrette and pour into taco salad bowl.

4.) Top with crumbled goat cheese and marinated seafood salad to serve.

5.) Garnish with caperberries to serve.

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