Taco Kit Best Seller for 4

• Taco Kit ships with ice packs, may thaw in transit.
• Upon arrival, store all ingredients in the refrigerator for up to 5 days.
• Tuna Tostada is best enjoyed day of arrival.
• Reheat from a refrigerated state.

To Serve

Duck Carnitas Tacos

• Remove all garnishes, salsa, and Maldon salt from the plastic.
• For the garnishes (cilantro, onions, and radish), place each in a bowl.
• Heat a large skillet over medium heat, add ¼ cup of the reserved duck fat, and let it shimmer.
• Add the duck meat in a single layer and cook, without stirring, until crispy on the bottom and hot through, 3-4 minutes.
• Remove tortillas from package.
• Heat comal or skillet to medium-high.
• Lightly brush some reserved duck fat on the tortillas and add to the comal or skillet.
• Flip it after 15-20 seconds and let the other side heat up for another 15-20 seconds.
• Assembly time! Grab a tortilla, then build in this order: duck carnitas, salsa cruda, onions, cilantro, radish, a squeeze of lime, and a pinch of Maldon salt.
• Eat and enjoy!

Tuna Tostada

• Bake tortillas on a tray at 350℉ in the oven for 15 to 20 minutes until crispy.
• Remove all garnishes, salsa, and Maldon salt from the plastic.
• Marinate tuna in a bowl with the tuna marinade for 3-4 minutes.
• For the garnishes (cilantro, onions, and radish), place each in a bowl.
• Take sliced avocado and lay it across the tostada. Enough to cover the bottom.
• Add 4-5 slices of tuna on each tostada until it’s covered.
• If you have a squeeze bottle, fill it with the chipotle aioli and zig-zag lines across the tuna from edge to edge. If no squeeze bottle, use a spoon to dollop the aioli over the tuna.
• Sprinkle furikake mix over the top of the tuna.
• Put a bird’s next small handful of microgreens in the middle.
• Finish it with high-grade olive oil, lime, and Maldon salt.
• Eat and enjoy!