Barbecue Chicken Tacos | Gordon Food Service
1] Hand-shred the chicken, then warm. Add the barbecue sauce and combine. 2] Using a pair of tongs, separately place tortillas in a heated deep-fryer for 4-5
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Cooking tools:
- Deep fryer
- Tongs
- Paper towel
- Salamander
- Oven
- Serving platter
- Saucepan
- Mixing bowl
- Spoon
Ingredients
- 240 ml GFS Pulled Chicken, shredded, warmed
- 120 ml GFS Sweet Barbecue Sauce
- 2 Corn Tortillas
- 30 g GFS Feather Shredded Cheddar Cheese
- 30 g Markon Shredded Lettuce, 3mm cut
- 30 g Tobacco Onions Recipe
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