Artichoke Tacos | Gordon Food Service
Mix diced cucumber, onion, jalapeno, tomato, lemon juice, and parsley together in a bowl and let sit for at least 30 minutes for flavors to come together
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Griddle
- Cooling rack
- Cutting board
- Chef's knife
- Mixing bowl
- Tray
- Whisk
- Measuring cup
- Measuring spoon
- Saute pan
- Stove
- Refrigerator
- Kitchen towel
- Aluminum foil
- Spoon
Ingredients
- 2c Seedless Cucumber, small dicesd
- 1c Roma Tomato, small diced
- 1/2c Red Onion, small diced
- 1 Jalapeno, small, dived, deveined and seeded
- 1 Lemon, juiced
- 3Tbsp Parsley, chopped
- 2pc Canned Artichokes
- 1c All Purpose Flour
- 2 Eggs
- 2Tbsp Water
- 1/4c Panko Breadcrumbs
- 2Tbsp Potato Flakes, dehydrated
- 2tsp Dried Oregano
- 2tsp Sweet Paprika
- 1tsp Black Pepper
- 2 1/2Tbsp Crumbled Feta Cheese
- 1/2c Tzatziki Sauce
- 6ea Corn Tortilla
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