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Barbecue Chicken Tacos

Ingredients

  • 240 ml GFS Pulled Chicken, shredded, warmed
  • 120 ml GFS Sweet Barbecue Sauce
  • 2 Corn Tortillas
  • 30 g GFS Feather Shredded Cheddar Cheese
  • 30 g Markon Shredded Lettuce, 3mm cut
  • Tobacco Onions Recipe

    Ingredients

      • 2.72 kg Markon Jumbo Onions, peeled, thinly sliced
      • to taste Trade East Cayenne Pepper,
      • to taste GFS Iodized Salt,

      Preparation

      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.

    30 g Tobacco Onions Recipe

Preparation

Preparation Instructions

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.