Street Tacos: Chicken
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Chicken Cooked/Diced PREP | 1 | ptn |
5″ Flour Tortilla | 3 | ea |
Coleslaw Mix PREP | 1.5 | oz (wt) |
Salsa | 3 | tsp |
Cilantro Chopped PREP | 0.05 | oz (wt) |
Buffalo sauce | 3 | tsp |
Sriracha Lime Aioli PREP | 3 | tsp |
Texas Dry Rub PREP | 0.5 | tsp |
Pickled onions | .75 | oz. (wt) |
- Recipe Instructions:
- PLATE: Tray, metal taco holder
- HOLD TIME: To order
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Put diced chicken portion into a mixing bowl, add Texas dry rub mix and gently mix together.
- 2. Heat in the microwave for 45 seconds, reaching an internal temperature of 165F (CCP3).
- 3. Place flour tortillas on flat top for 5 seconds on each side, to warm.
- 4. Place flour tortillas into the taco rack.
-
5. Next, spread evenly into each taco.
Add: dry coleslaw mix, buffalo sauce, pickled onions, sriracha lime aioli, warm spicy chicken, salsa & chopped cilantro - all spread evenly across the taco. (Refer to picture Steps 1-3) - 6. Ensure rim plate is clean. Serve immediately.
- IMPORTANT NOTE:
-
- All taco builds are the same: taco shell, dry coleslaw mix. buffalo sauce, sriracha aioli, protein, salsa and topped with pickled onions chopped cilantro.
- Can use the pre-cooked butterflied half (3 oz.) chicken breast cut to order as well
- STEP BY STEP PHOTOS
Step 2
Step 3
- Allergy Information
- TBD