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Blue Cornmeal Tacos

This isn’t your ordinary taco recipe: Blue Cornmeal Tacos wrap flavorful pulled chicken in a homemade corn-and-bean tortilla.
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Recipe uses Green Jalapeño Sauce
Green Jalapeño Sauce
12 servings
Blue Cornmeal Tacos
Blue Cornmeal Tacos
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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 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.


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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