Last updated on 9.11.2023
Soft homemade corn tortillas filled with shredded chicken, guacamole, salsa and cheese.
This recipe is for 4 servings (16 small tacos).
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Shredded Chicken Tacos (gluten free)
Soft homemade corn tortillas filled with shredded chicken, guacamole, salsa and cheese. This recipe is for 4 servings (16 small tacos).
Equipment
- 1 tortilla press optional
Ingredients
Chicken
- 2 roasted chicken breasts shredded
- 1 cup tomato salsa 300 g (Lunchito)
- 50 g green onions green parts only – chopped
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp oregano
Tortillas
- 280 g masa harina harina de maiz
- 1 ½ cup warm water
Guacamole
- 1 ripe avocado
- juice of 1/2 lime
- pinch of salt
- 1 tbsp finely chopped fresh cilantro
- ½ tsp garlic infused oil
- 3-4 cherry tomatoes
Other
- Grated cheddar
- Chopped cilantro
- More salsa
Instructions
- Mix chicken with salsa, green onions and spices. Cook, covered, in a pan for about 5 minutes.2 roasted chicken breasts, 1 cup tomato salsa, 50 g green onions, 1 tsp ground cumin, ½ tsp salt, ½ tsp oregano
- Make guacamole. Mash avocado with a fork, finely dice the tomatoes and mix everything together. You can pulse it in a food processor, just don’t process the tomatoes. They will turn into a watery puree.1 ripe avocado, juice of 1/2 lime, pinch of salt, 1 tbsp finely chopped fresh cilantro, ½ tsp garlic infused oil, 3-4 cherry tomatoes
- In a large bowl mix the harina masa with water until you get compact non-sticky dough. Form 16 balls. Press each ball in a tortilla press, or use two cutting boards with a very heavy weight. Grill on a very hot skillet, 1 minute on each side.280 g masa harina, 1 ½ cup warm water
- Fill each tortilla with chicken, top with guacamole, cheese, cilantro and salsa.Grated cheddar, Chopped cilantro, More salsa
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