Who doesn’t love a good taco? Just about anything can be used to create a taco, which makes the possibilities for this menu item infinite. As part of our ongoing Signature Series, we spoke with operators to find out some of their most creative takes on tacos.
BBQ Chicken Tacos - Shelby County Schools
This BBQ Chicken Taco was developed by students in the district, who worked with teachers and the foodservice department to create the recipe for the national Cooking Up Change culinary competition.
Southwest Fish Tacos - Robert Wood Johnson University Hospital
This taco featuring beer-battered fish and pickled red onions is served for retail customers at this large 700-bed hospital in New Jersey. What makes the taco standout: It’s texture and flavor, according to Executive Chef Timothy Gee. “You have that soft shell-style taco with the nice crunch from the tortilla chips. It’s also kicked up with the pickled onions and queso sauce instead of a traditional shredded cheese. I developed the recipe after having a burger that had the picked onions and tortilla chips and I loved the combination.”
Grilled Korean BBQ Beef Taco - Florida Blue
Florida Blue’s employees love Asian-inspired dishes, according to Damian Monticello, corporate hospitality services manager. “It doesn’t matter if it is sushi, Japanese noodle bowls, pad Thai, a guest restaurant appearance by Panda Express, it always sells extremely well,” Monticello says. “For the Korean Tacos, the feedback we have received is that people really like the flavor of the Korean barbecue sauce and that the Quick Kimchee adds just enough of a kick but nothing too over the top in terms of heat. Plus, I think the fact that they are so affordable–$1.75 each–doesn’t hurt either.”
Monticello says chicken breasts can easily be substituted for the flank steak to make a chicken version of the taco.
Beef Tacos - Luby’s Culinary Services
This taco recipe from Luby’s Culinary Services employs the management company’s Stealth Health philosophy. The company is “incorporating higher nutrition and lower or better fats in classic and innovate recipes without altering the high quality and flavor of the offering.” That is evidenced in this taco recipe with the puree of spinach and carrots.