A taco featuring Japanese-style chicken karaage packed full of sweet + savory flavors.

Chicken Karaage Taco

Mojo Pork Tacos

Roasted honey chipotle glazed brussels sprouts served on a spicy curry carrot puree and garnished with our sweet + spicy candied pepitas.

Roasted Brussels Sprouts

Making lunch plans? Add a little flavor to your weekday lunch routine and enjoy lunch, bartaco-style. Treat yourself to a bartaco lunch tray. Enjoy your choice of three tacos or one rice bowl plus chopped salad or soup.

bartaco lunch tray

roasted brussels sprouts #givingtaco

Packed full of sweet + savory flavors, featuring Japanese-style chicken karaage.

chicken karaage #givingtaco

In a bowl, combine soy sauce, grated ginger, minced garlic, and sake. Add the boneless chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Once the chicken is marinated, remove it from the refrigerator. In a shallow dish, pour the cornstarch and set aside.

Prepare the Coating

Heat the vegetable oil in a deep frying pan over medium-high heat. Once hot, dredge each marinated chicken thigh in cornstarch, shaking off any excess. Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Fry the Chicken

Warm your taco shells. Fill each shell with the fried chicken karaage and top with your favorite taco toppings such as shredded cabbage, sliced avocado, and a drizzle of spicy mayo or teriyaki sauce.

Assemble the Tacos

boneless chicken thighs

soy sauce

ginger, grated

garlic, minced

sake

cornstarch

vegetable oil

In a blender, combine garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, and black pepper. Blend until smooth. Place the pork shoulder in a large resealable bag and pour the marinade over the pork. Seal the bag and refrigerate for at least 4 hours, preferably overnight.

Marinate the Pork

Preheat the oven to 300°F (150°C). Remove the pork from the marinade and place it in a roasting pan. Cover with foil and roast for approximately 4-5 hours, or until the pork is tender and easily pulls apart with a fork.

Slow Roast the Pork

Once the pork is cooked, shred it with two forks. Warm the taco shells or tortillas in a separate pan or oven. Assemble the tacos by adding a generous amount of shredded pork, diced red onion, sliced avocado, and fresh cilantro to each shell.

Prepare the Tacos

Serve the tacos with lime wedges on the side for an extra burst of flavor.

Serve

Pork shoulder

Garlic cloves

Fresh orange juice

Fresh lime juice

Olive oil

Cumin

Oregano

Salt

Black pepper

Taco shells or tortillas

Fresh cilantro

Red onion, diced

Avocado, sliced

Lime wedges

Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. In a bowl, toss the Brussels sprouts with olive oil, honey, chipotle powder, salt, and black pepper until evenly coated. Spread them on a baking sheet and roast for 20-25 minutes until crispy and golden brown.

Roast the Brussels Sprouts

In a saucepan, combine carrots with enough water to cover them. Bring to a boil and cook until tender, about 15 minutes. Drain and transfer to a blender. Add coconut milk, curry powder, salt, and lime juice. Blend until smooth and creamy.

Cook and Puree the Carrots

In a skillet over medium heat, combine pumpkin seeds, brown sugar, cayenne pepper, and salt. Stir frequently until the sugar melts and coats the seeds, about 5-7 minutes. Remove from heat and spread on parchment paper to cool.

Candy the Pepitas

On a serving plate, spread a layer of the spicy curry carrot puree. Top with the roasted Brussels sprouts and garnish with the candied pepitas. Serve warm.

Plate the Dish

Brussels sprouts

Honey

Chipotle powder

Carrots

Coconut milk

Curry powder

Lime juice

Pumpkin seeds (pepitas)

Brown sugar

Cayenne pepper

Warm the corn tortillas in a skillet over medium heat until soft. Fill each tortilla with grilled chicken, shredded cabbage, pico de gallo, avocado slices, and cotija cheese. Drizzle with sour cream and serve with lime wedges on the side.

In a bowl, layer the cooked rice, black beans, corn, diced tomatoes, and chopped cilantro. Mix well and set aside.

Prepare the Rice Bowl

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and red wine vinegar. Season with salt and pepper to taste, and toss to combine.

Prepare the Salad

Corn tortillas

Grilled chicken

Shredded cabbage

Pico de gallo

Avocado slices

Cotija cheese

Sour cream

Cooked rice

Black beans

Corn

Diced tomatoes

Chopped cilantro

Mixed greens

Cherry tomatoes

Cucumber, sliced

Red wine vinegar

Salt and pepper

Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half.

Prepare the Brussels Sprouts

In a bowl, toss the Brussels sprouts with olive oil, honey, chipotle powder, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are golden and crispy.

Season and Roast

In a pot, boil the carrots until tender, about 15 minutes. Drain and set aside.

Cook the Carrots

In a blender, combine the cooked carrots, coconut milk, curry powder, garlic, ginger, and salt. Blend until smooth.

Blend the Puree

In a skillet over medium heat, combine pumpkin seeds, brown sugar, cayenne pepper, and a pinch of salt. Stir continuously until the sugar melts and coats the seeds, about 5-7 minutes. Remove from heat and let cool.

Cook the Pepitas

Garlic

Ginger

Cut the chicken thighs into bite-sized pieces and place them in a bowl. Combine the soy sauce, sake, grated ginger, and grated garlic in a separate bowl. Pour the marinade over the chicken, making sure all pieces are coated. Cover and let marinate in the refrigerator for at least 30 minutes.

In a separate bowl, mix together the cornstarch, all-purpose flour, salt, and black pepper. This will create the coating for the chicken.

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 170°C (340°F).

Heat the Oil

Remove the chicken from the marinade and let excess liquid drip off. Dredge each piece of chicken in the flour mixture, ensuring they are well coated.

Coat the Chicken

Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, about 4-6 minutes. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Serve the chicken karaage hot, with lemon wedges or your favorite dipping sauce on the side.

Chicken Karaage Taco

Mojo Pork Tacos

Roasted Brussels Sprouts

Bartaco Lunch Tray

Roasted Brussels Sprouts #givingtaco

Chicken Karaage #givingtaco