Hawaiian BBQ Chicken Tacos
Lightly toasted corn tortillas filled with a sweet and savory BBQ chicken, topped with ripe mango cubes, jalapeno, and onions. Finished with a bit of fresh cilantro and lime juice. K-12 Crediting: 1/4 cup fruit, 4 oz. meat/meat alternative, 1/2 cup vegetable, and 1 oz. grain.
Total Time: 15 minutes
Servings: 8 (2 tacos per serving)Ingredients
2 lbs. cooked shredded chicken
1 cup bottled bbq sauce
4 cups DOLE Chef-Ready Cuts Mango Cubes partially thawed
½ cup finely chopped red onion
2 Tablespoons green onions finely chopped
¼ cup fresh cilantro finely chopped
2 Tablespoons jalapeno minced
2 teaspoons lime zest
32 corn tortillas 6-inch
4 cups iceberg lettuce shredded
Directions
- In a large bowl, toss reheated shredded chicken with BBQ sauce to coat and set aside.
- In a small mixing bowl, combine the mango, red and green onions, cilantro jalapeño and lime zest, toss to blend and set aside either at room temperature or chilled.
- On a flat top or in a small skillet, heat the tortillas lightly on both sides until aromatic and slightly toasted.
- To build tacos, use two tortillas per taco and fill with roughly 1/4 cup of shredded lettuce, 1/4 cup of chicken and top with 1/4 cup of salsa.
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