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