Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a bowl, combine chicken breast, olive oil, garlic, lime juice, salt, and black pepper. Mix well and let it marinate for at least 30 minutes.

Prep the Chicken

While the chicken is marinating, chop the bell peppers and onion into small pieces, and roughly chop the cilantro.

Chop Vegetables

In a large skillet over medium heat, add the marinated chicken. Cook for about 6-7 minutes on each side, or until fully cooked through. Remove from skillet and let it rest for 5 minutes.

Cook the Chicken

In the same skillet, add the chopped onion and bell peppers. Sauté for about 5-6 minutes until they are soft and slightly caramelized.

Sauté Vegetables

Slice the cooked chicken into strips and return it to the skillet with the sautéed vegetables. Add chopped cilantro and stir everything together for another 2-3 minutes.

Combine Ingredients

Warm the tortillas in a separate pan or microwave. Serve the chicken and vegetable mixture on top of each tortilla. Top with sour cream and shredded cheese.

Assemble the Dish

Serve immediately while hot and enjoy your delicious Beauxjax Catering!

Enjoy!

Chicken Breast

Olive Oil

Garlic Cloves

Bell Peppers (mixed colors)

Onion

Cilantro

Lime Juice

Salt

Black Pepper

Tortillas

Sour Cream

Shredded Cheese