FOR GEN X Barbecue Chicken Tacos Hand-shredded smoked chicken is mixed with sweet barbecue sauce and topped with melted cheddar cheese, lettuce, and spicy tobacco onions. Recipe Manager code: taco016 Yield: 1 10-oz. serving Reorder No. 869287 786690 728341 411841 242489 Recipe Description GFS® Smoked Pulled Chicken, shredded, warmed GFS Sweet Barbecue Sauce Gran Sazón® Corn Tortillas GFS Feather Shredded Cheddar Cheese Markon® Shredded Lettuce, 1/8" cut Tobacco Onions Preparation Instructions Amount 8 oz. 4 oz. 2 ct. 1 oz. 1 oz. 1 oz. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Hand-shred the chicken then warm. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Add the barbecue sauce and combine. 2] Using a pair of tongs, separately place tortillas in a heated deep-fryer for 4-5 seconds. Place on paper towel to drain. 3] Place tortillas on a warm serving plate. Spread the chicken down the center of the tortillas. Add ½ oz. cheese to each taco. Place under a heated salamander or broiler to melt the cheese. Place ½ oz. each of lettuce and tobacco onions on top of each taco. Selling Price: $8.00 Cost per Portion: $2.60 Profit: $4.50 Food Cost: 32% 22 Tobacco Onions Recipe Manager code: side047 Yield: Approx 6 lb. Reorder No. Description Amount 200778 225088 108308 Markon Jumbo Onions, peeled, thinly sliced Trade East® Cayenne Pepper GFS Iodized Salt 6 lb. to taste to taste Preparation Instructions Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Deep fry onions in small batches until caramelized, resembling pieces of shredded tobacco. Remove from the fryer and drain on paper towel. 2] Sprinkle with cayenne pepper and salt to taste. Dinnerware: American Metalcraft Stainless Steel Taco Stand, 459430 GFS Rolled Edge Plate, 10¼" 23