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Delicious homemade chicken tacos with fresh ingredients and homemade flour tortillas.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, combine all the ingredients. Mix well with a spoon, then start mixing with your hands until the flour comes together into a ball. If the dough is too dry, add a little more water. If too sticky, add a little more flour.
Place the dough onto a lightly floured surface, then knead with the palms of your hands. The more you work the dough, the softer it becomes.
Once your dough is smooth, divide it into equal round balls. On a lightly floured surface, roll out your dough with a rolling pin, from the center outwards, rotating the dough on each roll to help create a round wrap. Roll each wrap very thin, about 2mm thick. If you would like a perfectly round wrap, use a round plate to cut a perfectly round wrap.
Heat a griddle pan on very low heat. Add a tiny bit of oil and tilt your pan to spread the oil. When warm, add one wrap and cook for about 3 minutes on one side. You will see bubbles appear on the top of the wrap, then flip the wrap to cook the other side. You want both sides to have golden brown markings.
Once cooked, place the wraps onto a plate and cover to keep them moist so they don't dry out. Wraps can be used immediately or frozen in an airtight container with greaseproof sheets in between wraps to prevent them from sticking to each other.
Heat a pan to high heat, add the vegetable oil, then add the chicken strips. Sauté until golden brown, then turn down the heat to medium.
Add the cumin powder, smoked paprika, and sauté for 2 minutes. Add the chopped tomatoes, garlic, and chillies. Turn down to low heat and simmer for about 5 minutes. You should smell the Mexican aroma.
In the meantime, have your salad and cheese ingredients ready.
Place the avocado cubes into a bowl and pour the freshly squeezed lemon juice over. Mix well but gently so the avocado does not turn brown.
Now build your tacos, starting with lettuce in the center, topped with chicken, tomatoes, cucumber, red onions, cheddar cheese, and avocado. Make sure the tacos are not overfilled as they will be eaten by hand. The tacos must be able to be folded, resembling a sandwich.
If the dough is too dry, add a little more water. If too sticky, add a little more flour.
To keep the tortillas moist, cover them with a cloth after cooking.
For a perfectly round tortilla, use a round plate to cut the dough.
How do I make homemade flour tortillas for chicken tacos?
To make homemade flour tortillas for your chicken tacos, combine 2 cups of all-purpose flour, 2 tbsp of olive oil, 1 tsp of baking powder, and 0.5 cup of warm tap water in a bowl. Mix until a dough forms, then knead until smooth. Divide the dough into balls, roll them out thinly, and cook on a griddle pan until golden brown.
What are some healthy substitutions for chicken tacos?
If you're looking for healthier substitutions for chicken tacos, consider using whole wheat flour for the tortillas, swapping chicken breast for grilled shrimp or tofu, and adding more vegetables like bell peppers or spinach. You can also use Greek yogurt instead of cheese for a lighter topping.
How can I store leftover chicken tacos and tortillas?
To store leftover chicken tacos, place them in an airtight container in the refrigerator for up to 3 days. For the tortillas, you can freeze them in an airtight container with greaseproof sheets in between to prevent sticking. They can be stored in the freezer for up to 3 months.
What are some great side dishes to serve with chicken tacos?
Great side dishes to serve with chicken tacos include Mexican rice, black beans, or a fresh corn salad. You can also serve a side of guacamole or salsa for dipping, which complements the flavors of the tacos beautifully.
Can I make chicken tacos gluten-free?
Yes, you can make chicken tacos gluten-free by using gluten-free flour for the tortillas. There are many gluten-free flour blends available that work well for making tortillas. Just follow the same process as with regular flour, adjusting the water as needed to achieve the right dough consistency.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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