Hello my friends!
Today, I’m taking you on a quick culinary vacation. And we’re going to Mexico!!
I have made those amazing Mexican chicken tacos and I can’t wait for you to tell me what you think about them!
Let’s see the recipe, Chef!
Mexican Chicken Tacos
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Loading...Ingredients
- Corn tortilla
- 2.5 cups corn flour
- 1 cup flour
- 3 tbsp vegetable il
- 1 cup water
- salt
- Chicken
- 1/2 onion
- 1 tbsp sunflower oil
- 500 g chicken breasts
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp curcuma
- 1 red pepper
- 200 g tomato pulp
- Salt
- Pepper
- 100 g grated cheddar
- Avocado sauce
- 1 avocado
- 2 tbsp thick cream (or cream cheese)
- 1 tsp guacamole spice mix
- 1/2 lime juice
- Tomato salad
- 1 large tomato
- 1/4 red onion
- 1 tbsp pomegranate seeds (optional)
- 2 tbsp olive oil
- 1/2 tbsp pomegranate molasse (or balsamic vinegar)
- Salt
- Pepper
Instructions
Corn tortilla
Combine all the ingredients together.
Sprinkle flour on your working plan, roll out with a rolling pin, and cut into 6 rounds.
Hang them on a greased oven rack at intervals.
Bake in a preheated oven at 200 C / 390 F degrees for 10 minutes.
Chicken
Stir fry the chopped onion with oil in a pan.
Add your chicken cut in cubes and cook for 3 minutes, then continue cooking by adding the tomato pulp, red pepper and spices.
Place the cooked taco bread in a gratin dish. Pour on top of the chicken mixture, and spread grated cheddar.
Bake at 190 C / 375 F degrees until the cheese melts.
Avocado sauce
Cut the avocado into cubes, add the cream, spices and lime juice. Blend until smooth.
Set aside in your fridge.
Tomato salad
Finely chop the tomato and red onion and mix them.
Add the pomegranate seeds, olive oil, molasse, salt and pepper.
Combine.
Serve your tacos with avocado sauce and salad.
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