Food truck fare is one of life’s greatest pleasures! Restaurants-on-the-move are changing the fast food scene… for the better. From creative fusion concepts to over-the-top snack foods, food trucks are cranking out some crazy-great dishes.
The only problem? You gotta hunt them down.
Can’t track down your favorite food truck? No worries, we’ve got you covered. We’re making our favorite street-food fare at home.
Mango Slaw Ingredients
Freeze the tuna for 30 minutes to make it easier to dice into ½” cubes. In a medium bowl, combine the tuna marinade ingredients then add in the cubed tuna. Allow to marinate 10 minutes.
In a large bowl combine all mango slaw ingredients and toss to combine.
Warm the tortillas according to package directions. Layer with lettuce, tuna poke, and mango slaw. Garnish with jalapeños and fresh lime juice, if desired.
Preheat a griddle to medium high heat. Spread 2 tablespoons of sauce on half of the bread slices. On the other halves, add sliced mozzarella and fresh basil. Place the sauced bread sauce-side down on the halves with the cheese.
Grease the griddle and cook until golden brown and crispy on both sides and the cheese is melted. Remove to a serving platter and serve immediately!
Bake fries on a sheet pan covered with aluminum foil according to package directions.
In a medium bowl, toss shredded chicken with wing sauce. When fries are cooked, remove them from the oven. Scatter with mozzarella cheese, chicken, cheddar cheese and blue cheese crumbles if using. Return the sheet pan to the oven at 425 degrees Fahrenheit. Bake for 8-12 minutes, or until cheese is melted and the chicken is warmed through.
Remove from the oven, and scatter with onions and celery, then drizzle with ranch. Serve immediately.
Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.