chicken tacos

Embark on a culinary journey with these delightful chicken tacos, featuring from-scratch tortillas, vibrant pico de gallo, and creamy guacamole. Each bite captures the essence of Tex-Mex cuisine with a focus on fresh ingredients and homemade charm.
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Ingredients

🌾 250 g plain flour
🧂 1 tbsp baking powder
🧂 ½ tsp salt
🫒 2 tbsp Olive Oil Perfect for Pouring
💧 140 ml warm water
🧅 1 medium red onion, finely chopped
🍅 1 large tomato, deseeded and chopped
🌿 1 handful fresh coriander, chopped
🍋 ½ lime, juiced
🧂 A pinch of salt
🌶️ A pinch of pepper
🥑 1 ripe avocado, about 150 g
🍋 ½ lime, juiced
🧂 A pinch of salt
🍗 500 g boneless skinless chicken thighs, diced
🫒 1 tsp olive oil
🌶️ 1 tsp smoked paprika
🌶️ 1 tsp cayenne pepper
🧄 2 tsp garlic granules
🌿 1 tsp dried oregano
🧂 A pinch of salt
🌶️ A pinch of pepper
🫒 1 tsp olive oil for frying

Instructions

1- Make the Tortillas:

• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the olive oil and warm water, mixing until a dough forms.
• Knead on a clean surface for about 5 minutes until smooth and stretchy.
• Cover with cling film and let rest for 15 minutes.
• Divide the dough into 12 equal portions, roll into balls, and flatten each into a thin circle.
• Heat a dry Spanish fry pan over medium-high heat and cook each tortilla for 30-60 seconds per side. Keep warm.

2- Prepare the Pico de Gallo:

• In a small ceramic bowl, mix the chopped red onion, tomato, coriander, lime juice, salt, and pepper. Set aside.

3- Make the Guacamole:

• In another small bowl, mash the avocado with a fork until reaching the desired texture.
• Stir in lime juice and salt. Set aside.

4- Cook the Chicken:

• Toss the diced chicken with olive oil, smoked paprika, cayenne pepper, garlic granules, oregano, salt, and pepper in a large bowl.
• Heat olive oil in a white non-stick pan over medium-high heat.
• Cook the chicken for 10-12 minutes until golden and crispy. Stir occasionally.

5- Assemble the Tacos:

• Lay a tortilla flat and spread a spoonful of guacamole in the center.
• Top with the cooked chicken, and then add the pico de gallo.
• Serve immediately, garnished with lime wedges for an optional squeeze of fresh lime juice.

Prep Time: 45-60 minutes
Cook Time: 13-15 minutes for chicken, 1-2 minutes per tortilla
Total Time: Approximately 65-85 minutes
Servings: Varies
Calories: ~350 per serving
Proteins: ~20g
Fats: ~15g
Carbohydrates: ~30g
Equipment:

• Glass bowl for tortillas and chicken marinade
• Wooden cutting board
• Chef’s knife
• Ceramic bowls for pico de gallo and guacamole
• Fork
• Rolling pin
• White non-stick frying pan
• Tongs
• Cling film
• Measuring spoons/cups

Cooking Tips

• Make sure the dough for the tortillas rests long enough to achieve perfect elasticity.
• Use fresh, ripe avocados for the best guacamole texture and flavor.
• Adjust the level of spice in the chicken seasoning to match your taste.

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Homemade Chicken Tacos