Shredded Steak Flour Taquitos & Mexican Cabbage Slaw w/ Tomatillo Vinaigrette
When the weather turns warm, try this refreshingly cool and crisp side dish with El Monterey Taquitos
Serves: 6-12
Prep Time: 20 minutes
Total Time: minutes
18 each El Monterey Shredded Steak Flour Taquitos
1 small head White cabbage shredded or your favorite green salad
1 bunch Red radishes shredded
2 large Carrots peeled and shredded
1 small Red onion sliced paper thin
2 cups Tomatillo Vinaigrette
4 medium Tomatoes cut into wedges
1 large European cucumber sliced thin
1 cup Peanut meats toasted and coarsely chopped
3 cups Guacamole
3 cups Sour cream
2 each Limes cut into wedges
- Heat up El Monterey Shredded Steak Flour Taquitos according to reconstitution instructions on the package and keep warm.
- In a mixing bowl thoroughly toss together the next four ingredients with
just enough of the Tomatillo Vinaigrette to lightly coat but not saturate the greens.
- Adjust taste of salad by adding any additional salt & black pepper.
- Portion the tossed salad mix onto 6 large entrée plates, lifting the salad up off the plate as to form a high pile
of greens.
- Carefully arrange three El Monterey Shredded Steak Flour Taquitos a top the salad without loosing too much height off the salad from the weight of the Taquitos.
- Garnish plate with the rest of
the ingredients, squeeze a wedge of lime all over the finished salad and serve immediately.