Either way, since going out on a whim and trying out this recipe, we love these for lunch and dinnertime. The ease of putting them together is a big part of the appeal. Store-bought taco shells may be convenient, but they can’t compete with the two-ingredient hack we discovered, which produces flavourful and light homemade taco shells with a crisp texture. After just one rodeo with the ‘filled before fried’ method, I was hooked.
The fried shells were shatteringly crispy on their flat sides yet flexible at their spines, so they didn’t break into a million pieces when I took a bite. This was what I wanted; I just wanted to avoid deep frying for a few reasons (as my friend Lebo can attest); it is not very healthy and it is so very costly to deep fry anything, especially nowadays (bathong mafura a tura).
After doing a little reading I realised that using the two-ingredient dough to create my tacos was similar to a Mexican style. It is said that commercially made hard-shell tacos are an American innovation. Crispy-shell tacos have long existed in Mexico under the name tacos dorados, or “golden tacos.” The way they’re prepared is pure genius: Soft corn tortillas are filled, folded in half, and then deep-fried. At the table, the tacos are opened like a book and stuffed with garnishes. I love to share extremely versatile recipes as the chances of you putting the meal together with ingredients you already have in your fridge and pantry are more probable than not.
These tacos can be filled with your choice of filling; beef, chicken, pork or veggies. All of which are equally tasty if constructed with the same amount of love. These DIY type meals where you can present everything on a platter, allow your family and or friends to choose which fillings they prefer and also gets them engaged in the process, which enhances the interaction at the meal table.
INGREDIENTS
Shells
2 Cups Flour
1½ Cups Nutriday Plain Yoghurt
4 Tsp Baking Powder Pinch of Salt Filling
4 boneless, skinless chicken breasts, Cut into pieces Salt, cumin, chili powder 2 tbsp oil Diced green chilies 1 cup finely grated cheese (cheddar Or Cheddar) Sour cream or Nutriday plain yoghurt Avocado Hot sauce Thinly sliced lettuce Whole tomatoes, diced Canola oil, for frying tacos
INTRUCTIONS
Combine flour, yoghurt, baking powder and a pinch of salt. Roll the dough out to about 5cm thin. The size can vary between a dessert bowl and cereal bowl.
*Be careful frying with hot oil!*
Season diced chicken liberally. Heat two tablespoons oil in large pan 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 completely cooked. Turn off heat and set aside.
Have all other ingredients---grated cheese, sliced lettuce, diced tomato, yoghurt, avocado and hot sauce---ready.
Also have a plate ready,
TO FRY
To fry the tacos, heat a little Canola oil in a heavy bottom pan over medium-high heat. 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 or close with a toothpick, 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. 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 fillings inside). Then just let them sit until ready to serve. To serve, garnish in this order: a smear of 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.
