Yield: 24 servings. Lime Vinaigrette: 2-1/4 cups peanut oil 6 Tbsp. lime juice 6 Tbsp. orange juice 3 Tbsp. Dijon mustard 3/4 tsp. chili powder 3/4 tsp. salt Lime Crema: 3 cups sour cream 1/4 cup lime juice 1 tbsp. salt 24 quarts chopped Romaine lettuce 24 tostada shells 4-1/2 lb. grilled chicken strips 6 cups cooked black beans 6 cups Controlled Moisture Italian-Marinated Onions 6 cups onions as needed, Controlled Moisture Italian-Marinated tomatoes as needed, cilantro sprigs For Lime ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.