24 each 5" White Corn Taco Shells (10105)
9 each Green Tomatoes , cut into 4 slices & halved
Cajun Seasoning , as needed
Egg Wash as , needed
Panko Bread Crumbs , as needed
6 oz. Baby Spring Greens
12 oz. Pico de Gallo Salsa , see related recipe
1 1/2 cups Goat Cheese Chive Dressing , see related recipe
1.) Pre-heat deep fryer to 350°F.
2.) Following the same manner of standard breading procedure, dredge each tomato piece in Cajun seasoning, egg wash, and then panko bread crumbs. Reserve refrigerated.
3.) To assemble each plate: Deep fry 6 tomato pieces for 2-3 minutes, or until golden brown and cooked through. In each of the two tacos, layer the following: 0.25 oz. baby greens, 3 fried tomato pieces, 0.50 oz. pico de gallo, and 1 tbsp. goat cheese chive dressing. Serve.