MARIN! Why cross the bridge when you don't have to? Tacolicious is now popping up in Mill Valley for Taco Tuesdays, bringing ready-to-heat taco kits, freshly made margs, chopped salads, soup, guac, queso and more.
Pre-order now for our upcoming dates. Details below.
FUTURE DATES: Cinco de Mayo (May 5); pre-orders not being taken just yet! Stay tuned.
PLACE FOR PICK-UP: Mill Valley Swirl, 417 Miller Ave. (Find us in the back parking lot.)
TIME: 4:30 to 6 pm (You will be prompted to choose a pick-up time slot). Sales close 6 pm the Sunday before so we can have time to cook and pack up.
CLICK HERE TO ORDER
Note: To pick up, simply show us your digital receipt upon arrival. Since we prep to order, sales are final. Yes, chips and salsa are complimentary with every order. Nothing is sold on-site. We have limited room in our vans, so order soon before we run out!
HOW TO MAKE A TACO
Place a corn tortilla on a heavy skillet over medium-high heat for about 30 seconds per side. Wrap in foil or place in a tortilla warmer to keep warm and soft as you prepare the rest.
For the carnitas, heat a heavy skillet over medium heat with a smidge of oil. Add the carnitas and cook until the pork is both soft and crispy. All of the other taco fillings can be warmed in the microwave until hot, about 1-2 minutes, or alternatively heated in a pot.
To assemble a taco, spoon some filling into a warm tortilla. Add cilantro, onions and your choice of salsa. Pick up the taco with your hands. (For god’s sake, do not use a fork!) Tilt your head at a proper angle. Eat. Repeat.
Have leftovers? Follow us on Instagram for some creative ideas.
EVERYTHING ELSE THAT MATTERS
The soup will keep in the fridge for up to five days. It also freezes really well! Obviously, don’t consume it cold. For those disciplined souls who can hold off on devouring the queso, it can be kept in the fridge for up to five days. Before you dare dip a chip in, heat briefly in the microwave or in a pot over medium heat.