Ingredients
- 2 each 6" Yellow Corn 6 oz. (06942)
- 3 oz Habanero Honey BBQ Chicken see related recipe
- 1 oz. Habanero Cheese, shredded (may also be substituted with chipotle cheddar or pepper jack cheese
- 2 oz Grilled Peach and Red Onion Slaw see related recipe
Directions
- Place 2 Mission Yellow Corn Tortillas into a taco fryer mold and fry at 350°F until golden and crisp. Remove from fryer, drain excess oil, and place taco shells on plate.
- Fill each taco shell with 1 ½ oz. of sliced bbq chicken, 1 Tbsp. of shredded habanero cheese and 1 oz. of grilled peach and red onion slaw.
- Serve immediately.
Ingredients- 2 Tbsp. Habanero Pepper, seeded and minced
- 1/2 cup Orange Blossom Honey
- 1 cup BBQ Sauce
- 2 lbs. Chicken Breast, boneless skinless
Directions
- Whisk 1st three ingredients together in a mixing bowl and set aside.
- Place chicken breasts in a separate mixing bowl. Add ½ of bbq sauce and marinate up to 8 hours in advance.
- When ready to serve, remove chicken from marinade and place on grill. Brush chicken occasionally with habanero honey bbq sauce and cook until proper internal temperature is reached.
- Slice chicken into thin strips and serve with tacos.
Ingredients- As needed Vegetable Oil
- 2 each Fresh Peach, cut in half and pit removed
- 8 oz. Red Onion, julienne slice
- 12 oz. Shredded Cabbage, angel hair
- 1 Tbsp. Fresh Cilantro, chopped
- 3 oz. Coleslaw Dressing
Directions
- Cut peaches in half and remove pit. Lightly brush peaches with oil and place on preheated grill and mark both sides.
- Remove from grill and cool. Cut peaches into thin strips.
- Place onions, cabbage and cilantro in a mixing bowl. Fold in coleslaw dressing and sliced grilled peaches.
- Place in a storage container. Cover, Label, Date and Refrigerate.
