SHANGHAI TACOS
Yield Portion Size
| 4 cups | |
| 2 cups |
Kung pao sauce
|
| 9 lbs |
Chicken thighs, boneless, skinless, diced
|
| 4-1/2 cups |
Peanuts, roasted, salted
|
| 72 |
Corn tortillas
|
| 36 leaves |
Romaine lettuce, halved crosswise
|
| 1-1/2 cups |
Green onion, sliced
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 106 mg | 11% |
| Carbohydrate | 47 g | 16% |
| Cholesterol | 170 mg | 56% |
| Total Fat | 27 g | 41% |
| Iron | 4 mg | 22% |
| Potassium | 550 mg | 0% |
| Calories | 594 kcal | 30% |
| Sodium | 1458 mg | 61% |
| Protein | 42 g | 85% |
| Polyunsaturated Fat | 7 g | 36% |
| Saturated Fat | 5 g | 25% |
| Sugars | 10 g | 1% |
| Vitamin C | 2 mg | 3% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make SPICY RO*TEL® KUNG PAO SAUCE: In a 2-quart bowl combine RO*TEL® and Kung Pao sauce. Refrigerate until service.
-
Step 2
To make ONE PORTION: In a 6-inch skillet combine about 1/3 pound chicken, 1/4 cup spicy RO*TEL kung pao sauce and 3 tablespoons peanuts. Cook over medium-low heat 3 to 5 minutes or until chicken is no longer pink (165°F).
-
Step 3
Warm 3 tortillas; top each wiith half lettuce leaf. Divide chicken mixture evenly between tortillas. Garnish each taco with 1 tablespoon green onion.
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