When a thought about Mexican Food pops up in our minds, the first thing we imagine are the classic Tacos. Today I tried making Tacos but in my style. These tacos are Tangy, Crunchy and Healthy at the same time. Since taco shells are Baked not Fried. They contain a Potato filling and Green Chili Coriander Chutney.
To make the Taco Shells:-
- Take All purpose flour and Corn Meal in equal proportions. Add salt, black pepper, turmeric to enhance the flavors. Whisk together to combine everything. Now, add a tablespoon of any kind of Oil and with the help of water, make a smooth dough. Let it rest for about 15 minutes.
- Roll the dough into tortillas and use a cutter, to be precise. Roast them on a pan until spots appear on both sides. Brush the tortillas with some oil. Hang them on a wire rack and bake them in a preheated oven at 200°C for 15-20 minutes. Baked Taco shells are ready and they can be stored in an air tight container for future usage.
To make the filling;-
- Heat a pan with some oil. Add mustard seeds, cumin seeds, fennel seeds and asafoetida. After they start to crackle, throw a finely chopped onion, ginger, garlic and green chilies (you can gauge the heat). Saute until onions turn translucent.
- Add a diced (boiled) potato along with some salt and black pepper. Add turmeric, garam masala, cumin powder, coriander powder and cinnamon powder. Let it cook for about 2-3 minutes.
- For the Tangy Green Chutney, grind together coriander, green chili, salt, lemon juice, oil, chaat masala and ginger-garlic with some water into a thick paste.
- To assemble the tacos, fill the taco cavity with the potato filling. Then add some chutney and lastly garnish with some onions and capsicum.
