CLT Taco Week 2022 is Underway!

CHARLOTTE, N.C. — Charlotte Taco Week kicks off today! We celebrated early with Que Onda Taco + Tequila. They showed us how to make their ‘La Toxica’ taco. It’s a chicken wing inspired street taco featuring fried chicken tossed in a mango buffalo sauce with a fresh Mexican slaw, blue cheese crema and mango salsa!

Recipe:

Chicken + Marinade
*1lb Chicken Thighs
*2oz Mexican Achiote (annatto) powder
Clean boneless chicken thighs and cut into half inch cubes. Season thoroughly. Store, Cover,
and refrigerate for at least 30 minutes.
Dry Flour
*1qt All Purpose flour
*2 tblsp Salt
*1 tblsp Black Pepper
*1 tblsp Garlic Powder
*1 tblsp Onion Powder
*1 tblsp Paprika
In a medium mixing bowl, add all ingredients and mix well. Store and Cover. Set aside in mixing
bowl.
Batter for Frying
*1 cup Dry Flour
*1/2 cup Water
In a medium mixing bowl, add all ingredients and whisk well. Set aside in mixing bowl.
Buffalo Mango Sauce (yield 1 qt)
*1/2 cup Texas Pete Buffalo sauce
*5 oz Mango Puree or Mango Juice Concentrated
*1/2 oz Garlic Cloves
*4 oz Yellow Onion diced
Sautee garlic cloves and onion until brown and soft on medium heat and remove from heat. In
a blender add all ingredients and blend until a creamy consistency is reached. Store, Cover and
refrigerate for 30 minutes.

Blue Cheese Crema (yield 1 qt)
*3/4 qt Blue Cheese Dressing
*1/4 qt Mexican Crema Fresca
Combine all ingredients and whisk blend. Store, Cover and refrigerate for 30 minutes.
Mexican Slaw (yield 1/2 qt)
*2 oz Julienne Carrot (Medium Ripe)
*2 oz Julienne red cabbage
*2 oz Diced celery
*1/2 fl oz Lime Juice
*pinch salt
Combine all ingredients. Store, Cover and refrigerate for 30 minutes.
Mango Salsa Garnish (yield 1/2 qt)
*4 oz Diced Mango (Medium Ripe)
*1 oz Diced Red Bell Pepper
*1 oz Diced Green Bell Pepper
*1 oz Diced Red Onion
*1/2 oz Rough Chopped Cilantro
*1/2 fl oz Lime Juice
*pinch salt
Combine all ingredients. Store, Cover and refrigerate for 30 minutes.

Directions:

Pre heat fryer at 385 degrees. Pre heat fry pan at medium heat and heat tortillas. Each Taco is a 2-3 oz portion of chicken. Place chicken in Dry Flour and mix thoroughly. Next,
place chicken in Batter for Frying and wet thoroughly. Then place chicken in Dry Flour again and mix once again. Place chicken in fryer (pre heated at at 385 degrees). Fry for 4-5 minutes until gold brown and chicken is cooked through. Toss fried chicken in generous portion of Mango Buffalo sauce in a mixing bowl. On a heated tortilla spread a generous table spoon of Blue Cheese Crema and cover with Mexican Slaw. Place 2-3 ounces of fried chicken on top of slaw and garnish with a generous portion of Mango Salsa. Y a comer!

More about Que Onda:

Que Onda Tacos + Tequila is a Mexican inspired street food Casual Cantina. Comfort Mexican food is their focus but they also provide a large selection of tequila spirits, margaritas, Latin cocktails in a warm and open dining room setting. Service is detailed, fast and casual while guests sip and dip on our margaritas and Mexican dips to start their meals.

They’re offering two taco specials at $3 each along side Estrella Jaliso and Jose Cuervo Tradicional specials.

CLT Taco Week Runs April 22nd through May 1st.