My Kind of Tacos (Kidney-Friendly)

My Kind of Tacos (Kidney-Friendly)

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.

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