Name: Crunchy Mexican Tacos with Chicken Filling
Prep time: 40 min
Yield: 13 Pieces
Cuisine: Mexican
Ingredients: 7 oz corn flour; 3.5 oz all-purpose flour; 1.7 tbsp olive oil; 1/3 cup water; 2 pinches fine salt; 1 tsp cream of tartar; 1 tsp baking soda (sodium bicarbonate); 17 oz vegetable oil (for frying); 1.5 lbs chicken breast; 1/3 cup lemon juice; 1/2 cup olive oil; 4 pinches fine salt; 2 pinches black pepper (ground); 2 pinches garlic powder; 2 tsp cumin (seeds); 2 bell peppers (about 10.5 oz in total); 1 onion (about 3.5 oz); to taste Mexican tomato salsa; to taste lettuce

Crunchy Mexican Tacos with Chicken Filling are truly a delicious dish, obviously this recipe always stems from my passion for ethnic cuisine, and I guarantee they are super tasty!

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Difficulty: Easy
Cost: Economical
Rest time: 40 Minutes
Preparation time: 40 Minutes
Portions: 13 Pieces
Cooking methods: Frying
Cuisine: Mexican
Seasonality: All Seasons

Ingredients

7 oz corn flour
3.5 oz all-purpose flour
1.7 tbsp olive oil
1/3 cup water
2 pinches fine salt
1 tsp cream of tartar
1 tsp baking soda (sodium bicarbonate)
17 oz vegetable oil (for frying)
1.5 lbs chicken breast
1/3 cup lemon juice
1/2 cup olive oil
4 pinches fine salt
2 pinches black pepper (ground)
2 pinches garlic powder
2 tsp cumin (seeds)
2 bell peppers (about 10.5 oz in total)
1 onion (about 3.5 oz)
to taste Mexican tomato salsa
to taste lettuce

Preparation

For the recipe for crunchy Mexican taco shells click here. With the specified quantities, you should make 13 tacos.
Cut the chicken breast into strips and place it in a bowl. Now prepare the marinade. Put lemon juice, 6 tablespoons of olive oil, salt, pepper, garlic in a bowl, and whisk. Pour the marinade over the chicken, mix well, and let it rest for half an hour.
In a pan, put a little oil and cumin, and let it roast slightly. Wash and clean both the onion and the bell pepper, and cut them into strips. Add them to the pan, let them roast for a few minutes, then add the chicken with the marinade and cook for about 15/20 minutes.
Fill the taco shells with part of the filling, add some lettuce leaves and the spicy Mexican salsa.