INGREDIENTS

12 each  6" Heat Pressed Flour Tortillas (10400)  
12 each  Chicken tender strips, raw 
4 oz.  Tabasco® Original Red  
2 cups  Flour  
1 tsp.  Garlic Powder  
2 tsp.  Onion powder 
1 1/2 tsp.  Paprika  
1/2 tsp.  Cayanne Pepper ground 
4 oz.  Tabasco® Original Red  
6 oz.  Romaine Leaves , shredded 
6 oz. Colby-Jack Cheese , shredded 
2 cups 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.

Recipe Using Same Product(s)

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