Soft Tacos

VILLAGE TAVERN



101 Summit Blvd. (Saks Plaza)



205.970.1640










SOFT TACOS







3
each
Flour tortillas (6-inch)
1. Tenderloin: In a pre-heated saute



3/4
cup
Shredded Lettuce
pan with oil, place tenderloin tips



3
Tbsp.
Salsa
seasoned with blackening spice and



4 1/2
Tbsp.
Guacamole
cook until medium well to well done.



3
Tbsp.
Lime Crema
2. Tilapia: In a pre-heated saute pan



1
Tbsp.
Scallions, sliced on a bias, 1/4"
with oil, place tilapia seasoned with






1/2 tsp. of blackening spice on each



2
Tbsp.
Olive Oil
side and cook until done. Cut into



1
tsp.
Paul Prudhomme's Blackened Red
pieces.





Fish Magic
3. Place flour tortillas on the flat top



5
oz. wt.
Tenderloin Tips, diced 3/8"
top heat.





OR
4. For each flour tortilla, place 1/4 cup



7
oz. wt.
Tilapia, fresh
of shredded lettuce, 1 Tbsp. Salsa,






1 1/2 Tbsp. guacamole, tenderloin tips



1
each
Fresh Lime Wedge
or tilapia pieces. Drizzle with lime



2
oz. vol.
Lime Crema
crema and garnish with scallions.



2
oz. vol.
Salsa
5. Place all 3 tacos side by side and stick






a 7" bamboo skewer through the middle






of the tacos to keep it together. Stick






a fresh lime at the end of the bamboo






skewer.






6. Serve with a ramekin of lime crema






and salsa.



LIME CREMA



(Yield: 2 cups)



2
cups
Sour Cream
1. Using a grater or a mico plane,



3
each
Lime, fresh
grate the lime skin off and place it in a






mixing bowl.






2. Cut the limes in half and squeeze the






juice of all 3 limes.






3. Measure out 2 cups of Sour Cream






and place it in the mixing bowl.






4. Combine all ingredients until well






incorporated with a whisk.






5. Store and refrigerate.



FRESH GUACAMOLE



(Yield: 2 cups)



4
each
Haas Avocado
1. Using a knife, cut the avocados in



2
each
Lime, fresh
half, remove the pit, scoop out the flesh



1
cup
Roma tomatoes, diced 1/4", drained
and place it in a mixing bowl with the





well
juice of 2 limes.



1/4
cup
Red onion, diced 1/8"
2. Using a whisk, smash the avocado



2
Tbsp.
Cilantro, fresh, chopped
until thee are only small chunks visible.



1
tsp.
Kosher salt
3. Add the rest of he ingredients and



2
tsp.
Tabasco Sauce
mix until well incorporated.






4. Store and cover the surface with






plastic wrap to prevent discoloration






or oxidation.






5. Refrigerate.










Mary Grace Viado



Corporate Executive Chef