Ingredients
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2 oz.Cross Valley Farms® Better Burger Iceberg Lettuce
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4 oz.Grain, Quinoa Taco
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1 oz.Coleslaw Mix
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1 oz.Hot Sauce
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.5 oz.Grated Cotija Cheese
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2 oz.Cross Valley Farms Pineapple Pico de Gallo
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1 ea.Monogram® Poly Container, 6" x 9"
Preparation
Trim and clean the Better Burger Lettuce and pat dry with a towel. Sauté the red quinoa in a hot pan and cook until there is a good sear on both sides. Take the Coleslaw Mix and toss in the hot sauce and set aside. Build the tacos from the bottom up. Top with the pineapple pico de gallo, grated cotija cheese, dressed superfood slaw, cooked red quinoa and Better Burger Lettuce.
Serve on a clean, dry plate.