Hi friends,
Today, I’m taking you on a culinary journey! Bring your swimsuit and sunscreen because it’s going to be hot! Really hot… Destination: Mexico! Get ready to savor the flavors with my recipe for Mexican Chicken Tacos.
The Inspiration for These Mexican Chicken Tacos
I didn’t invent this recipe, but I fell in love with it when I saw it on the Instagram account of Hatice Öncel, a food content creator, where I also discovered the recipe for my meat pita breads.
Honestly, what she creates is incredibly indulgent, perfect if you adore dishes that evoke the Mediterranean coast and beyond…
I made only slight modifications to her recipe: I adjusted the cooking time for the tortillas because they didn’t cook thoroughly for me, and I tweaked the chicken preparation just a bit. Otherwise, it is quite similar, with just a couple of ingredients changed!
Mexican Chicken Tacos: A Symbol of Mexican Cuisine
In the vast and vibrant tapestry of Mexican cuisine, tacos stand as true culinary icons. These delightful creations, made with tortillas filled with a plethora of savory ingredients, perfectly embody the essence of Mexican gastronomy.
From bustling street corners to elegant restaurants, tacos are everywhere and cherished by all—both locals and travelers. I have fond memories of my trip to Yucatán…
The History of Tacos
The origins of tacos date back to pre-Columbian times, when the indigenous peoples of Mexico used corn tortillas as edible plates for their meals. The word « taco » itself comes from the Nahuatl term « tlahco, » which means « in the middle, » referring to how food is placed in the center of the tortilla before being folded into the taco we know today.
The fundamental element is the tortilla, a thin flatbread made from corn or wheat, filled with various ingredients. Traditionally, corn tortillas were favored, while wheat tortillas are more commonly associated with the northern regions of Mexico and the influence of Tex-Mex cuisine. However, you can still use soft tortillas to create a meal similar to fajitas.
My Mexican Chicken Tacos: A Zero-Waste Recipe
The variety of toppings makes this dish nearly waste-free; you can use practically whatever you have on hand. Proteins like beef, chicken, pork, and even seafood are often enhanced with fresh vegetables such as lettuce, tomatoes, onions, and avocados. Sauces play an essential role as well, whether it’s traditional spicy salsa, creamy sour cream, or rich guacamole.
…And Versatile
You can easily adapt this recipe based on what you have on hand or simply what you enjoy: ground beef, fresh salad, raw vegetables, and cooked options for a veggie version. Do what suits your taste! Feel free to let me know in the comments what version you plan to make! You can also replace the diced canned tomatoes in the chicken preparation with fresh tomatoes.
A quick note to clarify the preparation of corn tortillas for my Mexican chicken tacos.
The traditional shaping of the Mexican tortilla begins right from the cooking process. It’s not like with almond tuiles, where you cook them flat and let them cool on a tube (or a bottle) to achieve a curved shape.
My Tips for Shaping Your Tortillas for Mexican Chicken Tacos
Like me, you may not have a specific mold at home, so let’s go with a DIY approach! We’ll place the tortilla dough discs over the rods of your oven rack. To be safe, I recommend using a strip of parchment paper to prevent the tortilla from sticking to the rack—and also because my rack isn’t always spotless, if you catch my drift!
For cooling the tortillas, simply place two pots of the same height apart and set the rack on the pots at both ends. This way, the tortillas « hang » without touching the countertop, allowing them to cool completely and harden.
The Necessary Utensils:
– A large mixing bowl
– One rolling pin
– A 6-inch diameter pastry ring
– One baking rack
– A large frying pan or sauté pan
– One cutting board
– A good paring knife
– One immersion blender (for the avocado cream) or a fork
– A baking dish
Other Gourmet Ideas
If you love exotic flavors and culinary adventures, I highly recommend exploring other equally delicious recipes.
For example, my Chicken Almond Pastry is a wonderful invitation to a change of scenery with its spices and crispy texture. For a touch of freshness, why not try my Savory Waffles with Smoked Salmon, perfect for a gourmet brunch?
For fish lovers, the Colin Enchiladas with Vierge Sauce bring a delightful Mexican touch to your table. Lastly, for a reimagined Breton experience, my Buckwheat Galette with Salmon Aumônière Style is truly a delight.
I hope these suggestions inspire you as much as they have inspired me!
There you have it; you now have all the details. Let’s tie on our aprons and get started making Mexican chicken tacos!
The recipe, Chef!
Mexican Chicken Tacos
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Loading...Mexican chicken tacos inspired by a trip to Yucatan, between flavorful tortillas and a zesty filling, for a friendly, customizable, and waste-reducing meal that invites escape.
Ingredients
- Tortilla
- 140 g of corn flour
- 70 g of flour
- 1 tablespoon of vegetable oil
- 100 g of water
- salt
- Chicken
- 1/2 onion
- 1 drizzle of sunflower oil
- 500 g of chicken fillet
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of turmeric
- 1 red bell pepper
- 200 g of diced tomato pulp
- Salt
- Pepper
- 100 g of grated cheddar
- Avocado cream
- 1 avocado
- 2 heaping teaspoons of sour cream
- 1 teaspoon of guacamole spices
- 1 drizzle of lime juice
- Tomato salad
- 1 large tomato
- 1/4 red onion
- 1 tablespoon of pomegranate seeds (optional)
- 2 tablespoons of olive oil
- 1/2 tablespoon of pomegranate molasses (or balsamic vinegar)
- Salt
- Pepper
Instructions
Tortilla
Put all the ingredients in a bowl and mix until you have a smooth dough.
Flour your work surface and roll out the dough to 2 mm thickness. (Don’t hesitate to flour the top of the dough as well)
Make discs with a cookie cutter.
Collect the dough scraps, make a ball, roll out, and make discs until all the dough is used.
Reserve the dough discs on a clean, dry towel.
Preheat the oven to 200 degrees.
Place parchment paper across 2 rods of your oven rack.
Position your dough discs on the parchment paper to form the tortilla shape.
Bake for about 10 minutes.
Then allow to cool on a rack.
Chicken
Sauté the sliced onion with oil in a pan.
Add the chicken cut into thin strips or small cubes.
Sprinkle with spices, salt, and pepper. Mix.
Finally, add the bell pepper cut into small cubes, the tomato pulp, and half a glass of water.
Cook on low heat until the bell pepper is cooked. Adjust seasoning.
Preheat your oven to 190 degrees.
Place your tortillas in a dish. Fill them with the chicken filling.
Sprinkle with shredded cheddar and bake for about 15 minutes.
Avocado Cream
Meanwhile, blend the avocado cut into cubes, sour cream, spices, and lemon juice.
Reserve the avocado cream in the fridge.
Tomato Salad
Cut the tomato into small cubes.
Add the finely chopped onion, pomegranate seeds, olive oil, molasses, salt, and pepper.
Mix well.
Serve your tacos fresh out of the oven with the avocado cream and tomato salad.
FAQ
Can I prepare these Mexican chicken tacos in advance?
You can prepare the chicken filling, avocado cream, and tomato salad in advance, then assemble and heat the tacos in the oven at the last moment. Keep each preparation cool separately until serving.
How to store leftover Mexican chicken tacos?
Store the chicken filling, avocado cream, and tomato salad separately in airtight containers in the refrigerator. The cooked tortillas can be kept at room temperature in a well-sealed box and quickly reheated in the oven before serving.
Can tortillas or the chicken filling be frozen?
You can freeze the chicken filling once cooled, in an airtight container. For the tortillas, it is best to store them at room temperature and consume them quickly to maintain their texture.
What equipment is essential to succeed in making these chicken tacos?
I recommend a large mixing bowl, a rolling pin, a 15 cm ring, an oven rack, a large pan or skillet, a cutting board, a good paring knife, an immersion blender or a fork, and a baking dish. The oven rack is essential to properly shape the tortillas.
How to prevent the tortillas from sticking to the oven rack?
I advise placing a strip of parchment paper over the rods of the rack before placing the dough discs down. This prevents the dough from sticking and also protects your tortillas if the rack is not perfect.
How to achieve the right texture of tortillas so they hold well?
Roll out the dough to about 2 mm thickness and maintain the cooking temperature at 200 degrees for about 10 minutes, adjusting based on your oven. Then let them cool by hanging them on the rack placed over two pots to harden without deforming.
How to adjust the filling if I don’t have all the ingredients or want a vegetarian version?
You can replace the chicken with ground beef or make a vegetarian version with salad, raw vegetables, and cooked vegetables. You can also substitute the tomato pulp with diced fresh tomatoes.
How to manage the cooking so that the chicken and peppers are tender?
Sauté the onion and chicken, add the spices, then the pepper, tomato pulp, and half a glass of water, and let it cook on low heat until the pepper is well cooked. Adjust the seasoning at the end of cooking.
How to serve Mexican chicken tacos for a friendly meal?
Serve the tacos fresh out of the oven, well gratinated with cheddar, accompanied by chilled avocado cream and tomato salad. Everyone can garnish their plate as they wish for a very friendly atmosphere.
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