4 Small chicken breasts
1 Small red onion
½ Cup shredded cabbage (for garnish)
1 Avocado
Beano’s Cilantro & Lime
4 Corn tortillas
1T Canola oil (or other cooking oil)
Lime (optional)
Salt and pepper (optional)

Directions

• First, chop up the red onion, shred the cabbage, and cut the avocado into thin pieces and put aside.
• In one pan (either the size of or larger than your corn tortillas), heat the oil.
• In another pan, cook the chicken and season with lime, salt, and pepper if desired.
• Once the oil is heated, put the corn tortillas in the pan one at a time until the edges start to turn golden brown, then flip. Add more oil if tortilla starts to stick. Pull when both sides are golden brown and fold with your cooking utensil while still hot to prevent cracking around the edges and at the fold.
• Once the chicken is done cooking, shred it and put it in the taco.
• Dress the taco with red onion, shredded cabbage, and avocado.
• Drizzle Beano’s Cilantro and Lime sauce onto the taco.

Enjoy! Makes 4 tacos.

Either 1 large Portobello mushroom or 2 small Portobello mushrooms
Sandwich bun
1 Medium sized carrot
2-3 Radishes
Beano’s Cilantro and Lime Sauce

Directions

• Grill Portobello mushroom(s) until tender
• Cut sandwich bun in half
• Chop carrot and radishes
• Put Portobello mushroom(s) on the bottom half of the bun
• Squeeze Beano’s Cilantro and Lime Sauce onto the sandwich
• Add the sliced carrots and radishes onto the sandwich
• Add the top bun and enjoy!

Makes 1 sandwich

1 White fish filet
Chili powder
Salt and Pepper
1 Tablespoon Butter
1 Sesame seed bun
1-2 Pieces of lettuce
1 Slice of American cheese
Beano’s Tartar Sauce

Directions

• Shake chili powder, salt and pepper onto both sides of the fish
• Add the butter to a hot, medium sized frying pan on medium heat
• Saute fish until it is cooked through
• Put the slice of cheese on the bottom half of the bun
• Place the fish on the slice of cheese
• Squeeze Beano’s Tartar Sauce onto fish
• Add lettuce and top bun

Enjoy! Makes 1 sandwich

3 white fish filets
1 teaspoon Cayenne
1 teaspoon Garlic powder
2 teaspoons Paprika
Salt to taste
¼ Cup of butter, melted
1 Tablespoon Butter (not melted)
Beano’s Cilantro and Lime Sauce

Directions

• Cut the fish filets into bite-sized pieces
• Mix the cayenne, garlic powder, paprika, and salt together
• Dip the fish in the melted butter to help the spices stick
• Coat fish in spice mixture
• Melt the last Tablespoon of butter in a hot frying pan
• Cook fish until they blacken, should take 2-4 minutes on each side
• Serve with Beano’s Cilantro and Lime Sauce