Southern Crispy Chicken Tacos

Southern Crispy Chicken Tacos

Southern Crispy Chicken Tacos


Southern Crispy Chicken Tacos

Course tacos
Servings 8


  • 8 each Sysco Classic Crispy Milanese Chicken Breasts
  • 1 1 teaspoon Sysco Classic kosher salt
  • 1 teaspoon Sysco Imperial ground black pepper
  • 16 (6-inch) Casa Solana white corn tortillas
  • ¼ cup Imperial Fresh cilantro leaves
  • 3 each Imperial Fresh green onions, thinly sliced
  • 8 8 tablespoons Wholesome Farms Imperial sour cream
  • 16 ounces Imperial Fresh salsa verde
  • 8 each Imperial Fresh lime wedges

Spicy Pimento Cheese Sauce

  • 2 tablespoons Wholesome Farms Imperial unsalted butter
  • 2 each Imperial Fresh jalapeño chile peppers, seeded and minced
  • 2 each Imperial Fresh garlic cloves, minced
  • 1 cup Wholesome Farms Classic whole milk
  • 1 tablespoon Sysco Classic cornstarch
  • 1 cup Block & Barrel Imperial pimento cheese
  • 1 teaspoon Sysco Classic kosher salt

Marinated Red Cabbage

  • 1 head Imperial Fresh red cabbage, julienned
  • ½ cup Sysco Classic white vinegar
  • 2 tablespoons Sysco Classic granulated sugar
  • 1 tablespoon Sysco Classic kosher salt
  • 1 tablespoon Imperial Fresh lime zest


  • Spicy Pimento Cheese Sauce: Heat butter in a saucepot overmedium-high heat. Add jalapeños; cook until tender. Addgarlic; cook until fragrant. Stir in milk; heat to a simmer.
  • Whisk 2 tablespoons water and cornstarch in a bowl; whisk intomilk mixture and cook until thickened. Remove from heat; foldin cheese and salt until smooth. Hold warm in a steam table forservice. Makes about 2½ cups.
  • Marinated Red Cabbage: Place ingredients in a non-reactivebowl and refrigerate for 2 hours. Makes about 4 cups.
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