Bacusbbq

Al Pastor tacos 🤤.

Ingredients ⬇️
- Pack of boneless / skinless 🐔 thighs
- 2 tbsp olive oil
- 2 tbsp bbq seasoning of choice
- 1 pack SOMOS Foods Cilantro Lime White Rice
- 1 pack SOMOS Al Pastor Taco Simmer Sauce
- Pineapple cut into strips
- 1/2 cup pico de gallo
- 2 tbsp cotija cheese
- 1 tbsp chopped cilantro
- 2 tbsp cilantro lime sauce
- 1/2 lime
- Flour tortillas

Directions ⬇️
- Coat 🐔 in oil and bbq seasoning
- Heat up grill to about 500 F direct
- Grill the chicken and pineapple for about 1.5-2 min a side
- Remove both from the grill
- Add 🐔 to a pan and pour SOMOS Al Pastor Taco Simmer Sauce over top
- Simmer till 🐔 is done cooking (165 F)
- Remove 🐔 from the pan
- Microwave the SOMOS Cilantro Lime White Rice for 90 seconds
- Spread the rice over a plate
- Chop up the 🐔 and 🍍 and set aside
- Set the tortillas over the rice
- Top with 🐔, 🍍, pico, cotija, cilantro, sauce, and lime juice
- Don’t wait, dig in!

Branzino and chimi. One 🔥 combo.

Ingredients ⬇️
- 2 whole branzino (scaled, gutted)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 lemon (sliced)
- 2 tsp minced garlic
- 1 bunch asparagus
- 2 tbsp your favorite all purpose seasoning
- Fresh parsley
- Spice House Green Chimichurri Mix
- 1/3 cup water
- 1/2 cup olive oil
- 1/3 red wine vinegar

Directions ⬇️
1. Prep Fish: Pat fish dry. Score both sides. Season inside and out. Stuff with lemon, garlic, and herbs. Drizzle olive oil.
2. Season asparagus with olive oil and your favorite all purpose seasoning.
3. Grill: Preheat grill to medium-high. Oil grates.
4. Grill fish 5–6 minutes first side, flip, then 4–5 minutes until cooked through and skin is crisp.
5. Grill the asparagus with the same time frames as noted above for the fish
6. Chimichurri: Combine all ingredients in the jar. Stir and let sit 10–15 minutes.
7. Serve: Plate fish, top with lemon juice, and spoon chimichurri over top. Serve immediately.

The Spice House