DYK that when cheese is heated, it creates a gooey, stretchy texture that's perfect for shaping taco shells like these? The crunch and texture of these taco shells take them over the top delish!  --- Created by Chef Dwight Smith



  1. Step
    Before you start this recipe, make sure you have either 2-4 chopsticks and glass cups that are all equal in height. This is for hanging and shaping the taco shells.
  2. Step
    In a small mixing bowl, add diced mango, red onion, and chopped cilantro. Then add lime juice, salt, black pepper and honey. Mix well until fully combined and set aside.
  3. Step
    Peel your avocado and remove the seed. If it’s very ripe, simply place in a bowl and mash. If not as ripe, dice the avocado, so it’s easier to mash. Place in a small mixing bowl and mash until soft and creamy. Add lime juice, salt, black pepper, jalapeños, and 1 tablespoon of chopped cilantro. Mix this until well combined and keep in the fridge.
  4. Step
    Next, remove the chicken skin and pull the meat from the bones. Once shredded to a uniform size add your jerk BBQ sauce and mix well.
  5. Step
    In a medium-sized-stick frying pan, add local Ontario cheese in small piles. Approximately 3 tablespoons per taco. Allow it to melt slowly on medium high heat. Once the cheese starts to bubble and crisp, loosen from the pan but allow it to cook for another minute. Remove the cheese from the pan with a spatula and lay it carefully over your chopstick glass setup. Allow to rest for 2-3 minutes before using.
  6. Step
    Add pulled chicken, guacamole, mango salsa and cheese to cheese taco shell and Enjoy!