| Ingredient | ULF # | Portion |
|---|---|---|
| Catallia 12” Flour Tortillas | 783004 | 1 each |
| Pro Act Romaine Lettuce, chopped | 136432 | 1 cup |
| Cloverdale Fully Cooked Pork Carnita Meat | 553543 | 4 oz. |
| Lawry’s Taco Seasoning | 291484 | To taste |
| Capital City Fruit Cherry Tomato | 121343 | 1/4 cup |
| Brighton Farms Shredded Monterey Jack & Cheddar Cheese | 211758 | 2 oz. |
| Rema Foods Sliced Ripe Black Olives | 286856 | 1 oz. |
| Campbell’s Thick & Chunky Mild Salsa | 291997 | 2 oz. |
Bake or fry tortilla into a bowl shape until light brown and crisp. Warm carnita meat with taco seasoning, until combined. Fill taco shell with lettuce and top with meat, tomatoes, olives, and cheese. Serve with salsa on the side.
