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Southern Chicken Crunch Tacos

Southern Chicken Crunch Tacos

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Original Recipe Serves 2
Prep Time 20 min
Cooking Time 5 min


2 each  6" Pressed Mazina™ Tortillas (08042)  
2 oz. vol. Smoked Pimento Cheese Spread, see related recipe   
2 each  5" White Corn Taco Shells (10105)  
3 oz. wt. Chicken Tederloins , fresh 
1/2 cup  Buttermilk  
Seasoned Flour ,to dredge , see related recipe 
4 oz. vol. Shredded Lettuce  
1 oz. vol. Tomatoes , diced 
2 oz. vol. Pickled Cabbage Relish , see related recipe 
 Chipotle Rance Dressing , optional (commercially available) 


1.) Soak chicken tenderloins in buttermilk and soak overnight. When ready to serve remove chicken from buttermilk and shake off excess liquid. Dredge chicken in seasoned flour, shaking off excess flour. Place in 350 fryer for approximately 3 minutes or until proper internal temperature is reached. Remove from fryer and place on cutting board. Coarsely chop chicken and hold warm.

2.) Steam Mazina tortillas and place on worksurface.

3.) Spread 1 oz. of smoked pimento cheese spread on each Mazina tortilla.

4.) Place white corn taco in center of Mazina. Press Mazina tortilla to white corn taco shell.

5.) Fill each taco with 1 oz. of diced fried chicken, 1 oz. pickled cabbage relish, 2 oz. of shredded lettuce, 1 Tbsp. of diced tomatoes.

6.) Drizzled with Chipotle Ranch dressing if desired.

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