Mexican Chicken Taco (taco) | Shikong

Mexican Chicken Taco (taco) | Shikong

1. Mix corn flour and flour, add salt, olive oil and hot water and mix well and knead it into a dough for 20 minutes.

2. After venting and shaping, divide the dough into 8 equal parts, knead and press flat, and roll it into a circle.

3. Heat the pan without adding any oil. Put the tortillas directly in the pan, turn over the tortillas after bubbling. After all cooked, put it in a warm place to keep the crust soft.

4. Wash the onions, cut into fine pieces, add green lemon juice and marinate for 15 minutes (lime juice has the effect of softening the onions).

5. Cut the roots of tomatoes into crosses, add boiling water and soak for one minute. After peeling, cut into small pieces and put them in the softened onions.

6. Cut the coriander into small pieces and add to the tomatoes.

7. Finally, add red chili powder, salt, and sugar to taste, mix well, and refrigerate in an airtight container for about 2 hours before eating.

8. Cut the avocado in half, peel it and take the pulp, put it in a small bowl and press it into a puree with a small spoon.

9. Wash and shred lettuce for later use

10. Cut the chicken into small strips, add lime juice, black pepper, salt and red pepper powder and marinate for 15 minutes. Fry them in a pan and set aside.

11. Shred the onion and green and yellow pepper into the pan and fry until cooked. Season with salt and black pepper.

12. Prepare tortillas, add lettuce, green and yellow peppers, salsa and guacamole in turn.

13. The delicious taco is ready~

Tips:

Salsa is sweet and sour, fresh and delicious. It is delicious with seafood and pasta. It is one of the most common sauces for American breakfast.
Lime juice has the effect of softening onions.
After the tortillas are cooked, don't catch the wind, and put them in a warm place to keep the crust soft.
For this recipe, I made a total of eight tortillas with a diameter of ten centimeters.