Tacos boast a rich history spanning centuries, and their name’s origin sparks intriguing debates. One theory links it to the Aztec term ‘thlahco,’ referring to the middle, highlighting the filling within tortillas. Another suggests an 18th-century origin in Mexican silver mines, referencing paper around gunpowder, later evolving to describe filled tortillas. Tortillas have played a vital role in making tacos for centuries. The Aztecs initially used them to wrap food, which paved the way for the invention and eventual rise of tacos. Spanish arrival in the 16th century fused indigenous practices with pork, beef, cheese, enriching taco varieties. Evolving through the ages, tacos diversified across Mexico and transcended borders via Mexican immigrants, captivating the US with their culinary traditions.

Additionally, Taco Bell introduced the innovative Double Decker Taco. Taco Bell’ s Double Decker Taco includes a hard taco shell encased within a soft tortilla, held together by a layer of refried beans, delivering a textural delight of crunch and softness in one bite. Although this recipe I’ve curated is in no way a copycat version of Taco Bell’ s Double Decker Taco, it is inspired by it. What sets this recipe apart? Simple – it’s easy, not much to clean at the end and perfect for when that taco cravings hits hard. I made this recipe the other day when I was feeling sick and I still managed to have delicious crunchy chicken tacos at the end of it all without having my soul sucked by having to clean a million dishes – jk I have a dishwasher that is my little minion that does washing for me, but hey if you don’t own a dishwasher – then this recipe is calling your name.

BEE ROLL

TIPS & TRICKS / SUBSTITUTIONS

SUBSTITUTIONS

Taco shells

If the crunchy tacos style isn’t your preference, skip the hard shell and go for the soft tortilla instead. Prepare the soft shell according to the recipe below and, adding the filling directly and folding it into the classic taco shape. Personally, I tend to go for this method when I don’t have the hard shell at hand. Also, you can use just about whichever store bought tortilla you like but make sure they are 15 – 20 cm in size. For this recipe, I used multi grain tortilla wraps – but this is a personal preference of mine.

STEPS ON MAKING CRUNCHY CHICKEN TACOS

In a small bowl, combine all the taco seasoning ingredients: roasted paprika powder, garlic powder, onion powder, cumin powder, cayenne powder (adjust according to your heat preference), dried oregano, and 1 teaspoon of black pepper. Set aside.

Prep the hard taco shell as per packet instructions. Set aside.

Begin by seasoning the chicken fillet with 1 teaspoon of black pepper and 1 teaspoon of salt on both sides. In a pan over medium heat, add oil and let it come to heat. Once the oil is heated, add the chicken, cover the pan with a lid for 5-6 minutes, then uncover the lid, flip the chicken gently (to avoid splattering), cover the pan with the lid for another 5-6 minutes. The lid helps the chicken cook evenly inside and out. During this process, there might be juice from the chicken, and that’s okay – it’s flavorful. Once the chicken is cooked, remove it from heat and set the pan aside as it is. Place the cooked chicken on a cutting board or a plate and use one fork to hold it steady. Shred the chicken by taking a second fork and using a gentle back-and-forth motion to pull the chicken apart. Work through the entire piece of chicken using both forks, adjusting the size of the shreds to your preference. Check for consistency to ensure even shredding without any large chunks. Set it aside.

Using a sieve, drain and rinse the canned corn and beans separately. In the same pan used for the chicken, add the canned corn and beans, stir-fry for 2 minutes on medium heat. Add the taco seasoning and stir-fry for another 2 minutes. Add the chicken stock and mix everything until well incorporated. Add the shredded chicken, stir-fry for 3 minutes. Add the lime juice and salt, mix until well incorporated. Remove from heat and set aside.

In another pan, place a tortilla wrap and warm it up for one minute on medium heat. Turn it over, place 2 ½ tablespoons of shredded mozzarella cheese on it, and let the cheese melt. One tortilla wrap would take 2 to 3 minutes. Once melted, place the hard taco shell in the middle, fold one side of the tortilla on the hard shell, and remove from the pan. Let it cool for 30 seconds, place a kitchen towel on your palm, and put the tortilla wrap on it, holding it upright with the opening facing you in a gentle but firm manner. This insulates your palm from getting burnt. Fill the inside of the hard shell taco with the prepared filling. Set aside. Repeat the process with the remaining tacos. The crunchy chicken tacos can also be served with pureed pico de gallo.

To make the pureed pico de gallo, blend 1 red onion, 1 tomato, 1 red or green jalapeno pepper, 3 sprigs of coriander/cilantro, ½ tablespoon of lime juice, and ½ tsp of salt until smooth. Refrigerate it until it is ready to be consumed alongside the crunchy chicken tacos.

Additionally, you can make the chicken taco filling the night before or a day in advance – store it according to the storage instructions. The next day, heat up the chicken filling as per the storage instructions and set aside, then prepare the tacos as per the recipe, and you’re good to go!

STORAGE

Store the taco filling separately in an airtight container in the fridge; the filling will last around 2 days. When you want to eat it, reheat it on the stove over medium heat until hot. Remove from heat and fill the taco as per the recipe. Prepare the tacos on the same day you are eating them. As for the blended pico de gallo, it is not advisable to store it due to the use of raw ingredients; hence, make it fresh when you want to consume it.