Pollo Adobado Taco
Serving Size 2 EACH
| Amount per serving | |
|---|---|
| Calories | 446 |
| Calories from Fat | 87 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 9.6g | 25 | Tot. Carb. 63g | |
| Sat. Fat 1.6g | 8% | Dietary Fiber 6.4g | 21 |
| Trans Fat 0g | Sugars 8.2g | 6 | |
| Cholesterol 65.6mg | Protein 21.1g | ||
| Sodium 751.6mg | 33 | ||
Ingredients
BB Tortilla Corn 4.5" mini (Whole grain corn, Water, Contains 2% or less of the following: Preservatives (Propionic acid, Sodium hydroxide, Benzoic acid), Xanthan gum, and traces of food grade lime.), Pollo Adobodo Taqueria (Chicken Thigh (Boneless skinless chicken thighs contains up to 4% retained water), Taqueria Al Pastor Marinade (Pineapple Juice (Water, Concentrated Pineapple Juice, Contains 2% Or Less Of Ascorbic Acid (Vitamin C), Natural Flavor), Water, Yellow Onions, Achiote Paste (Annatto Seed, Corn Meal, Salt, Garlic, Spices, Crushed Chilies, Vinegar, Sodium Benzoate, FD&C Red #40.), Guajillo Chile, Salt, Apple Cider Vinegar, Garlic, Chile Ancho, Black Pepper, Mexican Oregano, Ground Cumin, Oregano, Clove), Salt), Guacamole (Avocado Pulp (100% Hass Avocado), Pico de Gallo (Tomato, Onion Yellow, Cilantro, Pepper Jalapeno, Garlic, Salt), Lime Juice (Key West Lime Juice from concentrate, and less than 1/10 of 1% Sodium Benzoate), Salt), Cilantro and Onion (ONIONS DICED, Cilantro), Chile Roasted Pineapple (Pineapple, Fair Trade Organic Sugar Cane (Organic Cane Sugar), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Salt, Chili Powder (Chile Pepper, Salt, Spices, Silicon Dioxide and Garlic.))
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.