Cabos Cantina & Grill

Cantina & Grill f

CABOS 2

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Cantina & Grill

Slow-cooked pork burrito with rice and beans.

Carnitas Burrito

One Taco, One Enchilada & One Chalupa

One Taco, Two Enchiladas with Choice of Rice or Bean

Melted cheese with chorizo, poblano pepper, and three flour tortillas

Queso Flameado

Guacamole Dip

Queso Dip

Fried tortilla dough topped with honey, butter and cinnamon

Sopapillas

Vanilla ice cream rolled in corn flakes, topped with strawberry or chocolate syrup and whipped ice cream

Fried Ice Cream

Soft Drinks

WHITE ZINFANDEL, CHARDONNAY, CABERNET, MERLOT - PITCHER.

WINE

DOMESTIC BEER

IMPORTED BEER

JUICE

FLAVORS: LIME, STRAWBERRY, MANGO, PEACH, RASPBERRY - SMALL, MEDIUM, LARGE.

MARGARITAS

Coca-Cola, COKE, DIET COKE, CHERRY COKE, MR. PIBB, LEMONADE, MELLO YELLO, ROOT BEER, SPRITE.

SOFT DRINK

Kid's Option 10

Kid's Option 9

Kid's Option 8

Kid's Option 7

In a large skillet, heat olive oil over medium heat. Season the boneless chicken breasts with salt and pepper, then add them to the skillet. Cook for approximately 5-7 minutes on each side, or until golden brown and cooked through. Remove from heat and let cool.

Prepare the Chicken

While the chicken is cooling, chop the garlic, red bell pepper, and onion into small pieces. Set aside.

Chop Vegetables

Once the chicken has cooled, shred it using two forks or chop into small pieces.

Shred the Chicken

In the same skillet, add the chopped garlic, red bell pepper, and onion. Sauté until the vegetables are soft, about 5 minutes.

Cook Vegetables

Add the shredded chicken back to the skillet along with the black beans, corn, and taco seasoning. Mix well and cook for an additional 5-7 minutes until everything is heated through.

Combine Ingredients

In a separate pan or microwave, warm the tortillas until soft and pliable, about 30 seconds in the microwave or a few minutes in a dry skillet.

Warm Tortillas

Take a warm tortilla and add a generous amount of the chicken and vegetable mixture. Top with sour cream, shredded cheese, diced avocado, and a squeeze of lime juice.

Assemble the Tacos

Repeat the assembly process for the remaining tortillas. Serve immediately and enjoy your Cabos Cantina & Grill tacos!

Serve

Boneless Chicken Breasts

Olive Oil

Garlic

Red Bell Pepper

Onion

Black Beans

Corn Kernels

Cilantro

Taco Seasoning

Tortillas

Sour Cream

Shredded Cheese (Cheddar or Mexican Blend)

Avocado

Lime

Dice the onion, chop the bell pepper, and mince the garlic. Set aside.

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes.

Cook the Beef

Stir in the taco seasoning and mix well. Cook for an additional 2 minutes.

Add Seasoning

Add black beans and corn to the skillet. Stir to combine and let simmer for 5 minutes.

Add Beans and Corn

While the mixture is simmering, prepare the toppings: shred the cheese, chop the lettuce, dice the tomatoes, and slice the avocado.

Prepare Toppings

Spoon the beef mixture into bowls, and allow everyone to add their desired toppings: cheese, sour cream, lettuce, tomatoes, avocado, chopped cilantro, and a squeeze of lime.

Ground Beef

Corn

Bell Pepper

Shredded Cheese

Lettuce

Tomatoes

Chopped Cilantro

In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and sugar. Whisk together until well combined.

Mix Dry Ingredients

In another bowl, whisk together the milk, egg, and melted butter until smooth.

Combine Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.

Combine Mixtures

Allow the batter to rest for about 10 minutes while you prepare the filling.

Let Batter Rest

In a large bowl, combine the cooked shrimp, diced red bell pepper, sliced green onions, chopped cilantro, lime juice, chili powder, salt, and pepper. Mix well to combine all ingredients evenly.

Prepare the Filling

Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of butter.

Heat a Skillet

Pour about 1/4 cup of the batter onto the skillet for each cabos. Cook for about 3-4 minutes or until bubbles form on the surface, then flip and cook for an additional 2-3 minutes or until golden brown.

Cook the Base

Once the base is cooked, place a generous spoonful of the shrimp filling on top of one half of the cabos and fold the other half over to cover the filling.

Fill the Cabos

Continue this process until all batter and filling are used, keeping the cooked cabos warm in a low oven if necessary.

Repeat Cooking

Serve the cabos warm, topped with a dollop of sour cream and sliced avocado. Offer lime wedges on the side for squeezing over the top.

Plate and Serve

All-purpose flour

Cornmeal

Baking powder

Salt

Sugar

Milk

Melted butter

Cooked shrimp, peeled and deveined

Red bell pepper, diced

Green onions, sliced

Cilantro, chopped

Lime juice

Chili powder

Salt and pepper

Sour cream

Avocado, sliced

Lime wedges

In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Make sure to break it apart with a spatula as it cooks.

Prepare the Ground Beef

Once the beef is browned, drain excess fat if necessary. Add the taco seasoning and mix well. Follow the package instructions, usually adding a bit of water and letting it simmer for another 5 minutes.

Season the Beef

In a dry skillet or microwave, warm the tortillas until flexible, about 30 seconds in the microwave or 1-2 minutes on each side in a skillet.

Warm the Tortillas

On each tortilla, add a generous amount of the seasoned beef. Top with shredded lettuce, diced tomatoes, and shredded cheese.

Fill the Tacos

Finish off the tacos by adding a dollop of sour cream and a spoonful of salsa on top.

Add Condiments

If desired, add optional toppings such as sliced jalapeños, guacamole, and chopped cilantro. Serve immediately and enjoy!

Garnish and Serve

Shredded Lettuce

Diced Tomatoes

Salsa

Sliced Jalapeños

Guacamole

In a large bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix well.

Prepare the Marinade

Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Chicken

Preheat the Grill

Remove chicken from the marinade and place it on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, let it rest for 5 minutes before slicing.

Grill the Chicken

In a bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and black pepper.

Prepare Vegetables

Place the seasoned vegetables on the grill and cook for about 5-6 minutes, turning occasionally until they are tender and slightly charred.

Grill the Vegetables

In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

To assemble, place sliced grilled chicken and vegetables onto each tortilla. Top with chopped cilantro, avocado slices, and a dollop of sour cream.

Serve tacos with lime wedges on the side for squeezing over the top.

boneless, skinless chicken breasts

olive oil

lime juice

garlic cloves, minced

ground cumin

chili powder

salt

black pepper

bell peppers, sliced

zucchini, sliced

red onion, sliced

corn tortillas

fresh cilantro, chopped

avocado, sliced

sour cream

lime wedges

Trim excess fat from the pork shoulder and cut it into large chunks.

Prepare the Pork

In a bowl, mix together garlic (minced), cumin, oregano, chili powder, salt, and black pepper. Rub this mixture all over the pork.

Season the Pork

Place the seasoned pork in a slow cooker with chopped onion and lime juice. Cook on low for 8 hours or until the pork is tender and easily shredded.

Slow Cook the Pork

Once cooked, shred the pork using two forks and mix it with the juices in the slow cooker.

Shred the Pork

In a medium saucepan, combine white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18 minutes or until rice is cooked and water is absorbed.

Cook the Rice

Drain and rinse the black beans. In a small pot, heat the beans over medium heat until warmed through. Add chopped cilantro and the juice of half a lime for flavor.

Prepare the Beans

Heat the flour tortillas in a skillet over medium heat for about 30 seconds on each side until warm and pliable.

On each tortilla, place a portion of shredded pork, a scoop of rice, a scoop of black beans, a sprinkle of cheddar cheese, a dollop of sour cream, and a bit of salsa.

Build the Burrito

Fold in the sides of the tortilla and then roll it from the bottom up to close the burrito securely.

Wrap the Burrito

Serve the burritos warm with extra salsa on the side if desired.

Pork shoulder

Garlic cloves

Cumin

Oregano

Black pepper

White rice

Black beans

Water

Large flour tortillas

Cheddar cheese

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Prepare the Beef

Add taco seasoning to the beef, along with 1/4 cup of water. Simmer for 5 minutes.

Warm the corn tortillas in a dry skillet. Fill each tortilla with the seasoned beef, lettuce, tomatoes, cheese, and a dollop of sour cream.

In a bowl, mix shredded chicken with 1/2 cup of enchilada sauce.

Prepare the Chicken Filling

Spread a little enchilada sauce on the bottom of a baking dish. Fill each flour tortilla with the chicken mixture, roll them up, and place seam-side down in the dish.

Assemble the Enchiladas

Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese. Bake at 350°F (175°C) for 20 minutes.

Cabos Cantina & Grill

Cantina & Grill F

Cabos 2

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Cantina & Grill

Carnitas Burrito

One Taco, One Enchilada & One Chalupa

One Taco, Two Enchiladas With Choice Of Rice Or Bean

Queso Flameado

Guacamole Dip

Queso Dip

Sopapillas

Fried Ice Cream

Soft Drinks

Wine

Domestic Beer

Imported Beer

Juice

Margaritas

Soft Drink

Kid's Option 10

Kid's Option 9

Kid's Option 8

Kid's Option 7