Blue Cornmeal Tacos
This isn’t your ordinary taco recipe: Blue Cornmeal Tacos wrap flavorful pulled chicken in a homemade corn-and-bean tortilla.
Green Jalapeño Sauce
Yields:
12 servings
Chef Insights
Tacos are offered on 26% of menus in the U.S. and seafood tacos are one of the fastest-growing taco varieties.
Datassential, Menu Trends
Ingredients
| Ingredients | Weight | Measure |
|---|---|---|
| TABASCO® brand Green Jalapeño Pepper Sauce | --- | 1/4 cup |
| Blue cornmeal | --- | 2 cups |
| Roasted corn | --- | 1/2 cup |
| Black beans | --- | 1/2 cup |
| Green onions, chopped | --- | 1/2 cup |
| Eggs, cracked | --- | 3 ea. |
| Baking soda | --- | 1 tsp. |
| Flour | --- | 2-1/2 cups |
| Buttermilk | --- | 2 cups |
| Barbecue sauce | --- | 1/2 cup |
| Smoked chicken, pulled | --- | 1 qt. |
Preparation
Combine cornmeal, corn, beans, green onions, eggs, baking soda and flour. Mix and slowly add buttermilk and TABASCO® Green Sauce, a little at a time, until the mixture is as thick as pancake batter. You might not need all the buttermilk.
Preheat a griddle; cook 12 pancakes with the batter.
Heat barbecue sauce and pulled chicken together. Place an equal amount onto each pancake.
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Green Jalapeño Sauce, Habanero Sauce
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