I finally decided to make tacos today. I bought the ingredients last weekend but I didn’t have enough time. I started making taco shells around 11 this morning and finished everything (shells and fillings) around 3 pm! Some food takes forever to make but takes only seconds to finish! Anyway, I’ve always liked soft taco shells because the corn shell is too messy to eat.

Ingredients:

Soft taco shells:

• 4 c all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp olive oil
• 1 c water

Method:

• Combine the flour, baking powder, and salt.
• Make a well in the center and pour the oil and water.
• Mix then knead until there are no more lumps.
• Form them into small balls and let it rest for 30 minutes. (I was able to make 14 balls.)
• Flatten the dough using a rolling pin.
• Put the taco shells on a hot pan (no need to put oil) and wait until the bread pops.
• If the bread turned to brown, it’s time to cook the other side.

Filling:

• chicken
• 4 heads onion, chopped
• 1 head garlic, chopped
• 2 large red bell pepper, cubed
• 2 large green bell pepper, cubed
• 1 large cabbage, shredded
• cilantro, chopped
• cumin
• paprika
• chili powder
• ground black pepper
• 1 tbsp salt (For papa, I only put 1/2 tsp salt.)

Method:

• Sautee the garlic, onion, and some of the bell pepper in olive oil.
• Add the chicken.
• When the chicken is cooked, add cumin, paprika, black pepper, chili powder, and salt. Mix until well incorporated.
• Once cooked, put the chicken filling on top of the soft taco shell, add the fresh bell peppers, cabbage, cilantro, and then fold the shell.