Crispy Bacon Slab Tacos Menu Concept

The Menu Concept

Jones Dairy Farm Fully Cooked Sous Vide Bacon Slab, cut into bite-sized pieces and deep fried.
Served in warm corn tortillas.
Topped with fresh pico de gallo, queso fresco, and a drizzle of cilantro lime crema.

The Jones Difference

Because the slab is already fully cooked, the fryer’s only job is crispness and texture, not doneness. That shortens fry time and reduces the risk of overcooking, which keeps the fryer station moving during a rush instead of becoming a bottleneck.

Chef’s Notes

Fry in small batches. Overloading the basket drops oil temperature fast, and the bacon will steam instead of crisp.

Build the pico de gallo and crema fresh each day; both break down quickly and lose their brightness if held too long. Warm the tortillas right before assembly rather than holding them under a heat lamp, which toughens them.