Ingredients
Ingredients
| INGREDIENT | QUANTITY | |
|---|---|---|
| 100 servings | 1 Serving | |
|
Ingredient
Thinly sliced yellow bell peppers |
Quantity - 100 Servings
25 cups (7 lbs 13 oz)
|
Quantity - 1 Serving
1/4 cup (1.25 oz)
|
|
Ingredient
Thinly sliced white onion |
Quantity - 100 Servings
25 cups (7 lbs 13 oz)
|
Quantity - 1 Serving
1/4 cup (1.25 oz)
|
|
Ingredient
Diced tomato |
Quantity - 100 Servings
25 cups (9 lbs 6 oz)
|
Quantity - 1 Serving
1/4 cup (1.5 oz)
|
|
Ingredient
Whole grain corn taco shells |
Quantity - 100 Servings
200 taco shells
|
Quantity - 1 Serving
2 taco shells
|
|
Ingredient
|
Quantity - 100 Servings
18 3/4 cup (9 lbs 6 oz)
|
Quantity - 1 Serving
3 Tbsp (1.5 oz)
|
|
Ingredient
Smoked paprika |
Quantity - 100 Servings
8 Tbsp 1 Tsp
|
Quantity - 1 Serving
1/4 Tsp
|
|
Ingredient
Canola oil |
Quantity - 100 Servings
8 Tbsp 1 Tsp
|
Quantity - 1 Serving
1/4 Tsp
|
Preparation
- In a mixing bowl combine, 12 tablespoons of Sabra Classic Hummus and smoked paprika.
- Spread 1 tablespoon of hummus inside each taco shell.
- In a medium sauté pan, heat 1 teaspoon of canola oil.
- Add prepared vegetables to the pan, and sauté until translucent.
- Add 5-6 tablespoons of cooked veggies to each taco.
- Once tacos are prepared, serve two per plate.
