The sad excuse of a mall that connected our city’s railway station to the city centre since the early 1970’s has been replaced by some high end building that reminds me of Middle Eastern and Asian malls and airports. As you might imagine, the first time I went there, it somewhat felt like I no longer was in my hometown. One of the new features of this mall is the food court, something we didn’t have before and I only knew from my travels to Asia. In this food court we finally found a joint that serves proper Mexican food. Although, my joy was short-lived since almost all the sides are mixed with red onion.
The recreating of these soft shell tacos wasn't the hardest part, but I did think it would come in handy to have a basic recipe to go with the salsas I've been trying to recreate. Together they make a great combination of sweet and sour and spicy and creamy and a little bit crunchy. So what more could you wish for?
12 small soft flour or corn tortillas
400g (leftover) chicken
100ml smoky tomato sauce
sour cream or coconut yogurt
- This recipe is perfect to use up any leftover chicken you have on hand. However, if you don't have any, start with preparing the chicken. The simplest way is grilling some chicken thighs or fillets. Slice the chicken, mix with the tomato sauce and wam over a low heat.
- Next, make a salsa of your choice.
- Prepare the other components: warm the tacos, chop the romaine lettuce, mash the avocado with a little salt, and mix some sour cream or coconut yogurt with lime juice and plenty of salt. Serve everything in pretty bowls and fill the tacos at the dinner table.
- A little warning: make sure to have napkins at hand, you're going to need them.