Al Pastor-Style Chicken Street Tacos Recipe

Soft corn flour tortillas filled with al pastor inspired seasoned pulled chicken served over Spanish style rice and topped with shredded lettuce, fire roasted corn, Pico de Gallo and lime crema.

Ingredients

SERVES: 10 SERVINGS

AMOUNT	MAIN INGREDIENTS
22 oz.	Tyson® All Natural* Pulled Chicken, #1046210928
30 tortillas	Mexican Original® Receta De Oro® 6.25" Shelf Stable Whole Grain Reduced Sodium Flour Tortillas, 288/1.02 oz.
1/3 cup	Al Pastor Seasoning (Or Mexican Seasoning - Salt Free)
5 cups	Spanish-style Rice - Prepared
1 1/2 cups	Pico de Gallo - Prepared
2 1/2 cups	Shredded Lettuce
1 1/2 cups	Fire Roasted Corn - Prepared
1 1/2 cups	Sour Cream - Low Fat
2 Tbsp	Lime Juice

Directions

Step 1: In a mixing bowl, thoroughly mix sour cream and lime juice. Hold Lime Crema under refrigeration until ready to build tacos.

Step 2: Thaw pulled chicken and thoroughly mix with Al Pastor seasoning.

Step 3: Bake Pulled Chicken on a parchment lined sheet pan at 350°F for 10-12 minutes. Hold in hot box at 145°F until you are ready to build tacos.

Step 4: Prepare Spanish-style Rice according to manufacturer’s instructions and keep warm in hot box until ready to build tacos.

To Build Tacos

Step 1: Place 3 taco shells in serving container and, using a #8 scoop (1/2 cup), divide rice evenly between taco shells

Step 2: Using a 2.0 oz. spoodle, top rice with seasoned chicken – dividing evenly between the 3 tacos

Step 3: Divide 1/2 cup of lettuce evenly between the three tacos.

Step 4: Use a 1 oz. spoodle (1/8 cup) to divide corn between the tacos.

Step 5: Use a 1 oz. spoodle with holes (1/8 cup) to evenly divide Pico de Gallo between the tree tacos.

Step 6: Use a 1 oz. ladle to evenly divide Lime Crema between tacos then serve.

Chef’s Note: To make your own Pico de Gallo, combine 3 cups diced tomatoes, 1 1/2 cups diced onion, 1/2 cup diced jalapenos (ribs and seeds removed), 1/2 cup chopped cilantro, 1/4 cup lime juice.