Taco Week at Meadowlark
Taco Menu at Meadowlark - Dine-in, carryout and delivery available. Call (937) 434-4750.
Event details
* this page may be updated if event is repeated in the future *
Taco Week at Meadowlark
LUNCH
San Antonio-style Puffy Tacos
3 Puffy Taco Shells gloriously over-filled with chili-spiced ground beef, chipotle gravy, grated cheese, shrettuce, chopped tomato and cilantro. Kind of the way Mom made ‘em, but waaay more so. Served with vinaigrette-dressed greens or fries. 13.95
Slow-Roasted Pork Shoulder Tacos
Toasted ancho, mulato and guajillo chiles, garlic and citrus infuse the pork with so much flavor, this taco doesn’t need much else. Three soft corn tortillas are filled with the meat and garnished with shredded cabbage, secret sauce and cilantro. Served with vinaigrette-dressed greens or fries. 13.95
Taco Salad 2.0
Yes, it’s in a big crispy flour tortilla bowl. Yes, it is topped with our version of mom-style chili-spiced ground beef. But beyond that, this taco salad receives an upgrade. Romaine, cabbage and spinach with our house vinaigrette forms the leafy base, with chopped tomato, cucumber, poblano peppers, and Castelvetrano olives adding vegetal variety. Then on goes plenty of warm juicy meat, followed by shredded cheese, a scatter of scallions, and toasted pepitas. Crunch, savor and salad in every bite. 13.95
Add grilled shrimp 7.00 Swap out the beef for grilled chicken, no additional charge.
DINNER
Appetizer: Griddle-laced Cheese and Butternut Squash Taco with Poblanos and Guajillo Sauce
Our local organic farmers are swimming in squash and peppers right now. We get to use both in this tasty preparation. First, cheese is sprinkled right on the hot griddle and then topped with a corn tortilla. The cheese bubbles and crisps, then the tortilla is flipped and filled with roasted butternut squash, sauteed poblanos, Cotija cheese, guajillo sauce and cilantro. A perfect fall starter! 8.95
Main courses:
12 oz. Angus Strip Steak, Taco-style
Dinner Tacos, deluxe-ified! Our hand-cut strip steak is seasoned, seared and cooked to your liking as usual, then sliced and tucked into warm corn tortillas with grilled poblano peppers, a little chimichurri sauce, and a tangle of crispy fried onions. The steak makes 5 meaty tacos, and is served with rice with lemon and peas and smoky pinto beans. 34.00
Grilled Shrimp and Avocado Tacos with Key West Spicy Mango Sauce
Three soft tacos are filled with over a half pound of our favorite shrimp, along with sliced avocado, shredded cabbage and a bright, squiggly line of our Caribbean-style spicy mango sauce, spiked with mustard and habanero chile. The heat is toned down for us tourists, but the flavor is all there. Served with rice with lemon and peas and a cup of Robin’s black beans. 28.00
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