Chicken Street Tacos (6-12)

Instructions

Yield

• Black Beans, canned: 60% (drained)
• Onion: 88%
• Tomato: 87%
• Cilantro: 84%
• Diced Tomatoes, canned: 66% (drained)

Pre-Preparation

1. Wash all produce thoroughly under running water before cutting or juicing.

2. Preheat oven to 350°F.

Preparation

1. Prepare Black Beans:

   a. Drain and rinse black beans.

   b. Mix beans with red salsa, lime juice (first amount), cumin, and salt until evenly coated.

   c. Cover and refrigerate, hold at 41°F or below until service.

2. Prepare Pico de Gallo:

   a. Dice Roma tomatoes.

   b. Finely dice onions and jalapeños.

   c. Finely chop cilantro.

   d. In a non-reactive container, mix the canned tomatoes, tomatoes, onions, jalapeños, cilantro, lime juice (second amount), cumin (second amount), salt (second amount), and sugar.

   e. Cover and refrigerate, hold at 41°F or below until service.

3. Prepare chicken:

   a. In a bowl, whisk the chili powder, paprika, garlic powder, cumin (third amount), salt (third amount), and oil to make the rub.

   b. Cut chicken into strips, then toss chicken with rub until evenly coated.

   c. Portion 10 lbs of chicken into each hotel pan (80 servings per pan).

   d. Cook in a 350°F oven for about 25 minutes, or until internal temperature reaches 165°F for 15 seconds.

   e. Hold hot at 135°F or higher until assembly and service.

Serving

Serving size: 2 tacos per serving

• 2 oz chicken meat on each taco tortilla shell.

• 2 Tbsp (1 oz) black beans on top of the chicken for each taco.

• 1 Tbsp pico de gallo on top of beans to garnish for each taco.

Recipe Source: Boulder Valley School District Food Services