1] Deep fry onions in small batches until caramelized, resembling pieces of shredded tobacco. Remove from the fryer and drain on paper towel. 2] Sprinkle with cayenne pepper and salt to taste.
1] Hand-shred the chicken, then warm. Add the barbecue sauce and combine. 2] Using a pair of tongs, separately place tortillas in a heated deep-fryer for 4-5 seconds. Place on paper towel to drain. 3] Place tortillas on a warm serving plate. Spread the chicken down the centre of the tortillas. Add ½ oz (15 g) cheese to each taco. Place under a heated salamander or broiler to melt the cheese. Place ½ oz (15 g) each of lettuce and tobacco onions on top of each taco.