Memorial Day Sale Extended - Only at BlackstoneProducts.com
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2-3
5 minutes
10 minutes
1 tbsp. Blackstone Street Taco Seasoning
2 tbsp. Herdez chipotle sauce
1 tbsp. olive oil
2 tbsp. champagne vinegar
1 tbsp. Blackstone Tequila Lime Seasoning
In a small bowl, combine the sour cream, Street Taco Seasoning, Herdez chipotle sauce, and mango pineapple juice. Set aside to let the flavors blend.
In another bowl, mix the sliced red onion, jalapeño, Fresno chile, and cilantro. Drizzle with olive oil and champagne vinegar, then toss with Tequila Lime Seasoning. Let sit while cooking the chicken.
Preheat your Blackstone griddle to medium-high heat and drizzle with olive oil to prevent sticking. Season the chicken cutlets with salt, pepper, and Tequila Lime Seasoning. Cook on the griddle for 3-4 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest briefly before slicing into thin strips.
Warm the tortillas on the griddle for about 30 seconds per side, until pliable.
To assemble, layer the sliced chicken on each tortilla, add some of the quick-pickled produce, and drizzle with the special sauce. Garnish with extra cilantro if desired.
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