Ingredients
- 12 each 4.5" Heat Pressed Flour Tortilla (28671)
- 12 oz. Baby Spinach
- 3/4 cup Hot Sauce Vinaigrette see related recipe
- 12 oz. Cherry Tomatoes, halved
- 24 oz. Octopus Bacon, s, seared to order see related recipe
- 3 oz. Shallot, peeled, thin sliced
- 1 1/2 tsp. Lemon Zest
Directions
- 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.
- Garnish each taco with thin-sliced shallots and fresh-grated lemon zest as needed.
Ingredients- 1/4 cup Cayenne Pepper Hot Sauce, prepared
- 1 tsp. Lemon Zest
- 1 tsp. Fresh Thyme, leaves
- 1 tsp. Brown Sugar
- 3/4 cup Extra Virgin Olive Oil
- As needed Kosher Salt
Directions
- In a mixing bowl, whisk the first 4 ingredients together while slowly drizzling the extra virgin olive oil.
- Taste, and season with salt if desired.
