By Protein
Naturally Smoked Chicken Taco Trio Recipe
Ingredients
- 3 EA. 6" Flour Tortillas, Warm
- 3 OZ. Cilantro Lime Slaw (Sub Recipe)
- 9 OZ. Tyson® Pitmaster All Natural* Fully Cooked Naturally Smoked Chicken Thigh Pieces
- 1 OZ. Mango Pico De Gallo (Commercially Available)
- 1 OZ. Avocado & Tomatillo pico De gallo (Sub Recipe)
- 1 OZ. Black Bean & Corn Pico De Gallo (Commercially Available)
- 2 OZ. Salsa Matcha BBQ Aioli (Sub Recipe)
- 2 OZ. Salsa Verde (Commercially Available)
- *Minimally processed, no artificial ingredients.
Expand the flavor options on your menu with this tasty recipe for a taco trifecta. Three warm flour tortillas are filled with Tyson® Pitmaster All Natural* Fully Cooked Naturally Smoked Chicken Thigh Pieces , cilantro lime slaw and topped with one of three flavorful salsas: mango avocado pico de gallo, avocado & tomatillo pico de gallo, or black bean & corn pico de gallo. Served with sides of salsa matcha BBQ aioli and salsa verde for an extra kick of flavor.
Directions
- Preheat oven to 375°F.
- Place chicken thigh pieces onto a parchment lined sheet tray and cook for approximately 9-11 minutes. Remove from oven and hold warm.
- Place tortillas onto a clean work surface.
- Fill each tortilla with cilantro lime slaw.
- Top each filled tortilla with chicken thigh pieces.
- Top the first prepared taco with mango pico de gallo.
- Top the second prepared taco with avocado & tomatillo pico de gallo
- Top the third prepared taco with black bean & corn pico de gallo.
- Place all three prepared tacos onto a service plate.
- Pair with side dishes of salsa matcha BBQ aioli and salsa verde. Serve immediately.
Cilantro Lime Slaw
Ingredients
- 12 OZ. Green Cabbage, Shredded
- 4 OZ. Red Cabbage, Shredded
- 3 OZ. Carrots, Grated
- 1 OZ. Cilantro, Chopped
- 2 OZ. Mayonnaise
- 3 TBSP. Lime Juice, Freshly Squeezed
- 1 TBSP. Apple Cider Vinegar
- 1 TBSP. Honey
- 1 TSP. Ground Cumin
- 1/2 TSP. Garlic Powder
- 1/2 TSP. Kosher Salt
Directions
- In a large mixing bowl, combine the shredded green cabbage, purple cabbage, carrot and cilantro.
- In a separate small bowl, whisk together the mayonnaise, fresh lime juice, apple cider vinegar, honey, ground cumin, garlic powder, and salt until well combined.
- Pour the dressing over the shredded vegetables. Toss everything together until the vegetables are evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes before service.
- Use as needed.
Avocado & Tomatillo Pico de Gallo
Ingredients
- 5 EA. Roasted Tomatillos, Husked and Diced
- 2 EA. Avocados, Diced
- 1/2 EA. Red Onion, Chopped
- 2 EA. Fresh Jalapeños, Chopped
- 1/2 OZ. Clinatro, Chopped
- 2 TBSP. Lime Juice, Freshly Squeezed
- 1/2 TSP. Kosher Salt
Directions
- In a medium mixing bowl, combine the roasted tomatillos, avocado, red onion, jalapeño and cilantro.
- Add the fresh lime juice and salt. Gently toss all the ingredients together until well combined. Be careful not to mash the avocados too much; you want to keep the pieces intact.
- Serve as needed.
Salsa Matcha BBQ Aioli
Ingredients
- 4 OZ. Mayonnaise
- 2 TBSP. Matcha Salsa (Commercially Available)
- 2 TBSP. Smoky BBQ Sauce (Commercially Available)
- 1 TBSP. Lime Juice, Freshly Squeezed
- 1 TSP. Minced Garlic Clove
- 1/2 TSP. Smoked Paprika
- 1/4 TSP. Kosher Salt
Directions
- In a medium mixing bowl, combine the mayonnaise, salsa matcha, BBQ sauce, lime juice, garlic, smoked paprika and salt. Whisk all the ingredients together until the mixture is smooth and well combined.
- Cover and refrigerate for at least 30 minutes before use to allow the flavors to meld together.
- Serve as needed.
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