- 16 whole Corn Tortillas (small Size) or make Paleo tortillas (bottom of post)
- 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
- Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
- 2 Tablespoons Canola Oil
- 2 cans (4 Ounce) Diced Green Chilies
- 1-1/2 cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
- Sour Cream
- Hot Sauce (Chulula Or Other Brand)
- 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
- 4 whole Roma Tomatoes, Diced
- Coconut Oil, For Frying Tacos
*Be careful frying with hot oil!*
Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.
Have all other ingredients—grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—ready.
Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.
To fry the tacos, heat a couple of inches of coconut oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—one side down—in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)
One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.
As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.
To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.
Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.
For Paleo Tortillas:
- 1 1/2 cups cassava flour (note this is not the same as tapioca flour, see here)
- 3/4 tsp salt
- 1/4 tsp cream of tartar
- 1/8 tsp baking soda
- 3/4 cups warm water
- 6 Tbsp extra virgin olive oil or avocado oil
- Combine flour, salt, cream of tartar and baking soda in a mixing bowl. Add oil and water and mix with a wooden spoon or your hands until a stiff dough forms. If dough is sticky, use a bit more flour. If the dough is crumbly, add a bit more olive oil.
- Divide dough in half, then in half again to create 8 fairly equal portions. Form each piece into a ball.
- Place one dough ball at a time on a silicone baker’s mat, parchment paper or wax paper and flatten with the palm of your hand as much as possible. Cover flattened dough with a sheet of parchment paper or wax paper. Roll dough into a very flat rough circle, about 8-10 inches in diameter. Carefully remove the bottomsilicone mat or parchment paper, so the rolled-out tortilla is stuck to one piece of parchment paper or wax paper. Set aside and roll out the remaining dough balls (when they’re stuck to parchment or wax paper, you can easily stack them in preparation for cooking).
- Preheat a 10″ or larger skillet (a well-seasoned cast iron or enameled cast iron pan works well) over medium heat (medium-high heat if using a stainless steel pan).
- When pan is hot, peel one rolled-out raw tortilla off its parchment or wax paper and place into pan. Cook about 1 minute or until bottom surface has a few pale brown spots. The top surface will begin to show a few little bubbles. Flip and cook for about 30-45 seconds. [Ideally, the tortillas will be soft with a few small pale golden brown spots on surface. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit.] Remove from pan with tongs and stack in a covered container until all tortillas are cooked.
- Serve warm or allow to cool for later use. Store in an airtight container or resealable plastic bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.
I am such a taco lover. I fav street tacos. Soft corn. But I have came up with my own Paleo tortillas that just rock!! No matter tacos is a favorite food. Enjoy the recipe above it is a good one!