Mexican Fiesta Chicken Tacos

mexican chicken tacos in the bowl

I was tempted to make homemade Mexican chicken tacos after a chat with a friend who was looking for the “real” recipe to prepare a Mexican dinner to enjoy in good company.

In fact, tacos are truly the perfect dish for dinners with friends, no doubt about it: they are gluten-free, they can be stuffed in any way and thus satisfy everyone’s needs!

Chicken tacos ingredients on the table
Chicken tacos ingredients

The fact is that my friend’s research and tests have not given good results and the recipes found on the net and tested have not turned out to be very good.

So one of my neurons activated, turned on an alarm light and decided that it was time to experiment and try the recipe for making Mexican chicken tacos at home, starting from a rather solid base, that is the advice from a Mexican friend.

Because I tell you: tortillas with wheat flour only and those with yellow corn flour are not quite the tortillas for real Mexican tacos.

tortillas on a dish
tortillas

These Mexican chicken tacos are fast, simple, juicy and give me something at the end of the day to look forward to.

You will hardly have any leftovers, but if this happens, you can keep the filling in the refrigerator for 2 days, and store the tortillas, wrapped in plastic wrap, for two / three days at room temperature or in the refrigerator.

chicken tacos and tortillas on the table
chicken tacos

This Mexican tacos recipe is taken from the blog Peperoni e Patate (in Italian) where you can also find other interesting recipes.

mexican chicken tacos in the bowl

Mexican Fiesta Chicken Tacos

Yield: 6 servings - 12 tacos
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Mexican Chicken Tacos with yogurt salsa (gluten-free). Homemade corn tortillas and a filling you cannot resist! Ready in 60 minutes and the fiesta can begin!

Ingredients

Tortillas

  • 200 g (2 cups) white corn flour (masa harina, it is a much finer flour than the usual yellow corn flour)
  • 250 ml (1 cup) water
  • 1 teaspoon salt

Stuffing

  • 1 medium onion
  • 1 medium red pepper
  • 1 medium green pepper
  • 200 g (7 ounces) chicken breast
  • 5-6 cherry tomatoes
  • chili powder to taste
  • 1/2 teaspoon cumin powder to taste
  • 2 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt

Salsa

  • 250 g (1 cup) Greek yogurt
  • 1 lemon juice
  • some chives
  • 1 teaspoon extra virgin olive oil

Garniture

  • fresh coriander to taste
  • 1 lettuce
  • 2 avocado

Instructions

Tortillas:

  1. Heat the water until it is lukewarm and then add it to the flour a little at a time.
  2. When you have added half of the water, add the salt. Mix everything well and add the water until the dough is smooth, compact, but quite soft and malleable.
  3. Shape into balls of 5-6 cm in diameter, cover them with cling film, and form them one at a time.
  4. Close the ball between 2 sheets of baking paper or cling film and roll it out with a rolling pin or simply by squeezing them with a plate.
  5. It will be necessary to obtain a flat type disc of about 1 millimeter thick or a little more.
  6. At this point, heat a non-stick pan well and, when it is hot, place a disk on it. Cook until bubbly and golden; flip and continue cooking until golden on the other side.
  7. The tortilla will need to come off the pan, but be careful anyway because sometimes it doesn't come off and you could run the risk of burning it.
  8. During cooking it is normal for the tortilla to swell, it will deflate once removed from the pan.
  9. Once cooked, place the tortillas on a tea towel and cover them. In this way, they will remain soft and at the moment of filling, they will bend without breaking.

Stuffing:

  1. Wash the vegetables.
  2. Finely slice the onion and brown it with a drizzle of oil.
  3. Meanwhile, cut the peppers into strips and cut the tomatoes in half.
  4. Add the peppers to the pan and brown everything.
  5. Add the tomatoes or peeled tomatoes, season with salt and cook. It will take about 15 minutes to cook the peppers well.
  6. Add the chicken 10 minutes before the vegetables are cooked.
  7. Season with salt, add the chili and cumin, and cook for a few more minutes.

Yogurt sauce:

  1. Add the chopped chives, lemon juice, and a drizzle of olive oil to the yogurt.
  2. Mix everything and ... voila! The sauce is ready.

Assembly:

  1. Wash the lettuce, coarsely chop the cilantro, slice the avocado and set aside.
  2. Heat the filling and place a few tortillas on top to warm it up.
  3. When you have all the ingredients ready, proceed with the assembly.
  4. Stuff each tortilla with lettuce and a slice of avocado to taste, the vegetables and chicken, and top with a spoonful of yogurt sauce and chopped cilantro before enjoying!

Notes

The filling is also excellent without the chicken. Precisely for this reason, the tortillas are perfect for dinners with friends with different eating habits.

These tortillas are gluten-free, can be stuffed with a vegetarian filling, do not contain eggs, and substituting the yogurt sauce, for example with guacamole, can also be completely lactose free.

A real passe-partout dish!

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 250

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