Chicken Tacos

TrueCeliac recipes maintain best practices to ensure complete avoidance of any gluten contamination. Instead of relying on store-bought ingredients, we meticulously craft every component from scratch. Whether it's chocolate, peanut butter, potato starch or any other product used in our recipes, we begin with raw ingredients that are responsibly sourced and cleansed with the TrueCeliac food wash before being processed or prepared.

TrueCeliac Chicken Tacos

Note: To ensure complete avoidance of gluten contamination, be sure to use certified gluten-free ingredients, including cornmeal for making the tortillas.
If you are highly sensitive to trace amounts of cross contamination, it’s advisable to avoid the use of store bought seasonings commonly used in Mexican dishes.

Ingredients:
For the Chicken Tacos:
500 grams (about 1 lb) boneless, skinless chicken breasts or thighs, sliced into strips
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt, or to taste
Corn tortillas (homemade for best results)
Toppings: shredded lettuce, diced tomatoes, sliced avocado, chopped cilantro, lime wedges, etc.
For the Homemade Corn Tortillas:
250 grams (about 2 cups) masa harina (cornmeal)
1/2 teaspoon salt
About 300 ml (1 1/4 cups) warm water
For the Salsa:
3 large tomatoes, diced
1/2 onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Gluten free salt to taste

Instructions:
To make the Homemade Corn Tortillas, in a large mixing bowl, combine the masa harina and salt. Gradually add warm water, mixing with your hands until a soft dough forms. The dough should be smooth and slightly sticky.

Divide the dough into golf ball-sized portions. Preheat a cast-iron skillet or griddle over medium-high heat.

Place a portion of dough between two sheets of parchment paper or plastic wrap. Using a tortilla press, flatten the dough into a thin round tortilla.

Carefully peel off the parchment paper or plastic wrap and transfer the tortilla to the hot skillet. Cook for about 1-2 minutes on each side, or until lightly browned and cooked through. Repeat with the remaining portions of dough.

Keep the cooked tortillas warm by wrapping them in a clean kitchen towel or placing them in a tortilla warmer until ready to serve.

To prepare the Chicken Tacos, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant.

Add the sliced chicken to the skillet, along with the gluten free salt. Cook, stirring occasionally, until the chicken is cooked through and golden brown, about 6-8 minutes.

While the chicken is cooking, prepare the Salsa by combining the diced tomatoes, chopped onion, jalapeño pepper, fresh cilantro, lime juice, and salt in a bowl. Mix well to combine.

To assemble the tacos, place a spoonful of the cooked chicken onto each corn tortilla. Top with your desired toppings, such as shredded lettuce, diced tomatoes, sliced avocado, and chopped cilantro. Serve with lime wedges and salsa on the side.

Enjoy your homemade Chicken Tacos with fresh Corn Tortillas and Salsa, meticulously prepared with gluten-free ingredients for a delicious and wholesome meal!