This was my first attempt at making something as authentically Mexican as I could which is a little tricky as sourcing the correct ingredients is impossible. The are only about 3000 Mexicans living in Australia which solves my long pondered problem as to why Mexican food in Australia is so crap. The key to really good tacos is fresh tortillas. We bought these corn tortillas at the supermarket which did the trick but don’t come close to the real deal. In Mexico they make Tacos with Masa flour which is a maize flour soaked in lime. The next tricky ingredient is the cheese. There are a range of cheeses used for different Mexican dishes but they nearly all have a milky white colour. I found them to be a cross between halloumi, feta and a really white mozzeralla. For this dish I chose a danish feta which is mild, soft and a little crumbly.
Sliced meat of two chicken breast
Juice of 3 limes
1 finely chopped chilli
2 cloves crushed garlic
1 tablespoon chopped coriander (cilantro)
Mix together and store in fridge for a couple of hours. Remove, bring to room temp then shallow fry until just done.
In bowls prepare the rest of ingredients.
1 sliced avocado
1 finely diced spanish onion
2 diced tomatoes
1 handful of crumbled danish feta (could substitute with some really good quality grated white mozzerella
Assemble ingredients on warmed taco shells topped with extra chopped coriander and enjoy.