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TABASCO® Fried Chicken Tacos with Poblano Avocado Sauce

Products Used in Recipe

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Ingredients

  • 12 Each 6" Heat Pressed Flour Tortillas (10400)
  • 12 Each Chicken, tender strips, raw
  • 4 Oz. Tabasco® Original Red
  • 2 cup Flour
  • 1 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 1 1/2 tsp. Paprika
  • 1/2 tsp. Cayenne Pepper, ground
  • 4 Oz. Tabasco® Original Red
  • 6 Oz. Romaine Leaves, shredded
  • 6 Oz. Colby-Jack Cheese, shredded
  • 2 cup Spicy Poblano Avocado Sauce see related recipe

Directions

  1. Marinate the chicken tenders in 4 oz. of TABASCO® Original Red. Allow to marinate for at least four
  2. For the breading, combine the flour, garlic powder, onion powder, paprika, ground cayenne and TABASCO® Original Red in a resealable bag. Toss around the mixture so half-pea sized chunks of flour form.
  3. Pre-heat a fryer to 350°F. Using the standard breading procedure, dunk each tender in flour, then egg wash, and finally in the TABASCO® chunky flour. Fry the tender for 3-4 minutes each, or until an internal temperature of 165°F is reached.
  4. To assemble each taco, place a fried chicken strip into a warmed tortilla and top with ½ oz. of romaine lettuce, ½ oz. of shredded cheese and 2 ½ tbsp. of Spicy Poblano Avocado Sauce. Serve two per order.

Ingredients

  • 1 Each Avocado
  • 1 Each Poblano Pepper, roasted
  • 1/2 cup Cilantro, chopped
  • 2 cloves Garlic, chopped
  • 1 Each Jalapeño, deseeded
  • 1 Each Lime, juiced
  • 1 Tbsp. TABASCO® Green Jalapeño Pepper Sauce
  • 1/4 cup Olive Oil
  • 2 Tbsp. Mayonnaise

Directions

  1. Combine all ingredients in a blender and process until smooth. Reserve refrigerated for service.

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