Warm corn tortillas stuffed with meat and veggies; who may refuse? Ingredients are customizable, go with what is in the kitchen, or as per the season. Make it traditional, Asian, vegetarian and go gluten free, this Mexican classic affirms just one thing – very few foods are as flavorsome as the tacos.
Cuisine Preparation Time Makes Type
Mexican 30 Minutes 4 Tacos NonVeg.
Preparation time: 30 minutes Makes: 4 tacos
6 inch corn tortillas or hard taco shells, 4 nos.
1 cup of vegetables (corn, beans etc)
¼ cup diced; cooked chicken
1 medium sized onion, chopped
1 jalapeno, chopped
1 teaspoon minced garlic
½ teaspoon lime juice
Oil for sautéing
Salt as required
Cilantro & shredded cabbage; for garnishing
FOR TARTAR SAUCE
1 cup mayonnaise
1 tablespoon minced onion
2 tablespoons lemon juice
1 tablespoon sweet pickle relish
Salt & pepper
Taco shells – Bake at 350 F for 4 minutes.
Corn tortillas – Heat in a dry skillet, 30 seconds for each side.
CHICKEN AND VEGETABLES
Heat oil and sauté the chopped onion, garlic and jalapeno. Add the vegetables and cook until tender. Add cooked chicken, lime juice and salt. Serve it garnished with shredded cabbage and cilantro, along with a bowl of zesty white tartar sauce.
Blend all the ingredients in a bowl and refrigerate for one hour before serving.