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.
![Hawaiian BBQ Chicken Tacos](https://res-4.cloudinary.com/dl4k1qf4e/image/upload/c_scale,w_500/v1/recipes/3901-Hawaiian-BBQ-Chicken-Tacos.jpg)
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
![Nutrition Facts](https://res-3.cloudinary.com/dl4k1qf4e/image/upload/v1/from_ucare/03901_nutr.jpg)
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.