Taco Buffet

Chicken Tacos with Cilantro Slaw: Combine 2 cups of packaged coleslaw mix, ½ cup thinly sliced green onions, ¼ cup chopped fresh cilantro, 1 Tbsp canola oil and 1 Tbsp fresh lime juice, toss to coat. Season with salt and pepper, to taste. Place prepared Fire Grilled Chicken Breast Strips (496) into flour tortilla shells. Top with slaw and guacamole and serve.

Grilled Shrimp Tacos with Chipotle-Avocado Dressing: Toss together 1½ Tbsp olive oil and 1/4 tsp salt and cayenne pepper with ½ pkg of thawed Jumbo Cooked Tail-On Shrimp (544). Grill shrimp, 2-3 minutes, over medium high heat, 3-5 minutes. Mix together ½ cup avocado ranch dressing and dried chipotle seasoning to create a chipotle sauce. To serve, top flour tortilla shells with grilled shrimp, sliced fresh jalapeños, cilantro and queso fresco or shredded Monterey Jack cheese. Drizzle with chipotle sauce and serve.

Grilled Southwest Steak Tacos with Guacamole: Preheat grill to medium-high heat. Rub 4 thawed USDA Choice Top Sirloin Steak (497) with olive oil and carne asada or taco seasoning. Grill according to package instructions. To serve, top flour tortilla shells with sliced grilled steak, guacamole, and chopped tomatoes, onions and cilantro.

Grilled Fish Tacos with Lime Cabbage Slaw: Drizzle 2 Tbsp of canola oil, 1½ Tbsp fresh lime juice and 1 Tbsp lemon pepper over 1 pkg Wild Caught Alaskan Cod (500), thawed and halved lengthwise. Grill according to package instructions. Toss together 8 oz shredded red cabbage, ¼ cup chopped cilantro, 1 small finely diced jalapeno, ¾ cup sliced red onions, 1½ Tbsp fresh lime juice and 1 Tbsp canola oil to create a lime cabbage slaw. Place fish in flour tortillas, top with slaw and guacamole and serve.