Shredded Chicken Tacos (gluten free)

This recipe is for 4 servings (16 small tacos).

Ingredients – Chicken

2 roasted chicken breasts – shredded
1 cup (300 g) tomato salsa (Lunchito)
50 g green onions – green parts only – chopped
1 tsp ground cumin
1/2 tsp salt
1/2 tsp oregano

Ingredients – Tortillas

280 g masa harina (harina de maiz)
1 1/2 cup warm water

Ingredients – Guacamole

1 ripe avocado
juice of 1/2 lime
pinch of salt
1 tbsp finely chopped fresh cilantro
1/2 tsp garlic infused oil
3-4 cherry tomatoes

Ingredients – Other

Grated cheddar
Chopped cilantro
More salsa


  • Mix chicken with salsa, green onions and spices. Cook, covered, in a pan for about 5 minutes.
  • Make guacamole. Mash avocado with a fork, finely dice the tomatoes and mix everything together. You can pulse it in a food processor, just don’t process the tomatoes. They will turn into a watery puree.
  • In a large bowl mix the harina masa with water until you get compact non-sticky dough. Form 16 balls. Press each ball in a tortilla press, or use two cutting boards with a very heavy weight. Grill on a very hot skillet, 1 minute on each side.
  • Fill each tortilla with chicken, top with guacamole, cheese, cilantro and salsa.

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