Pulled “Chicken” Tacos w/ Avocado Cilantro Crema

Step 1: Defrost chicken scallopini until soft.

Step 2: Use a fork to pull or shred “chicken” to create a “pulled chicken” effect.

Step 3: Place shreds in a medium sized bowl.

Step 4: Add bbq sauce.

Step 5: Add chipotle pepper liquid.

Step 6: Add spices.

Step 7: Combine well.

Step 8: Marinate for at least 1 hour, 2 is ideal.

Step 9: Preheat the oven to 400 degrees.

Step 10: Place “chicken” in an oven safe pan.

Step 11: Bake for 30 mins in a 400 degree oven, stirring every ten minutes.

Step 1: Add 1 avocado - pit removed.

Step 2: Add a small handful of cilantro.

Step 3: Add juice of 1-3 limes - start with 1 and gradually increase to taste.

Step 4: Add olive oil - 1 Tbsp.

Step 5: Add a dash of salt and pepper.

Step 6: Blend until creamy and smooth.

Step 1: Cut mango into bite-sized cubes.

Step 2: Dice ½ seeded jalapeño.

Step 3: Dice ¼ red onion.

Step 4: Add all ingredients to a bowl.

Step 5: Add 1 tsp of olive oil.

Step 6: Add juice of 1 lime.

Step 7: Add dash garlic powder.

Step 8: Add salt and pepper.

Step 1: Microwave one bag of rice according to directions on the box, then transfer to a bowl.

Step 2: Add a small handful of diced cilantro.

Step 3: Add salt and pepper.

Step 4: Combine all ingredients.

Step 1: Add 1 can of beans to a saucepan.

Step 2: Add a dash of cumin, onion powder, salt and pepper.

Step 3: Set heat on low and simmer for 5 minutes.

Step 1: Warm tortillas in a microwave - 1 tortilla = 20 seconds.

Step 2: Add a layer of rice.

Step 3: Add a layer of beans.

Step 4: Add a layer of pulled chicken.

Step 5: Add mango salsa.

Step 6: Dollop of avocado crema.

Step 7: Top with lettuce or sprouts.

Step 8: Garnish plate with a slice of lime.

Step 9: Enjoy!