Jaywalker Tacos

Chef Scott Hoffner of J. Macklin's Grill makes pulled chicken tacos.

Jalapeno Cilantro Aioli

5 tablespoons mayonnaise
¼ cup finely diced jalapeno
2 tablespoons chopped red onion
2 tablespoons chopped garlic
½ cup chopped cilantro
¼ cup olive oil
Fresh lime juice (1 lime)
¼ cup sugar
¼ cup sriracha

Mix all ingredients thoroughly.  Set aside and chill.

Pulled Chicken

3 pounds of chicken
1 cups of oil
1 chopped yellow onions
1 cups white vinegar
1 cup soy sauce
1/2 cup fresh garlic
1/2 bunch of cilantro, chopped
1 teaspoon chipotle powder
1 cups lime juice
1 teaspoon light chili powder
1 teaspoon dry oregano
1 teaspoon cumin
1 teaspoon ancho chili power
2 teaspoons garlic powder
3 teaspoons salt
 2 teaspoons black pepper

Mix all ingredients together in a pyrex baking dish.  Cook in a preheated oven for 6 hours at 225 degrees.

When the chicken is done, immediately begin to pull apart the chicken with tongs or two forks.  Be careful not to burn yourself.

Poblano Slaw

Shredded cabbage mix, slaw mix
1 green apple thinly sliced
Coleslaw dressing
Apple cider vinegar

Mix all ingredients thoroughly.  Allow time for it to chill.


Flour tortillas
Cotija cheese
Pico de gallo
Poblano slaw
Pulled chicken
Jalapeno-cilantro aioli

Warm the tortillas on a griddle or flat top.

Add 2 ounces of the pulled chicken

Drizzle 1 ounce of jalapeno-cilantro aioli on the chicken.

Add 1 ounce of poblano slaw.

Add cotija cheese to taste.

Top with an avocado slice and drizzle with 1 more ounce of jalapeno-cilantro aioli