Crispy Chicken Tacos

If you are someone who loves that crispness in your food , this is a must try for you .
If you do not like too crispy things , u can grill the tacos like we make roti and then do the stuffing and slightly grill the taco with little oil on a tava .

Marinate 250 gms of boneless chicken cubes with salt , 2 tsp red chilli powder, 1 tsp garlic powder, half tsp onion powder, half tsp zeera powder, 4 tbsp red chilli sauce, 2 tbsp oil and juice of half lime . Mix well and marinate for half hour atleast and cook till done .

For the sauce , in a bowl take 100 ml of Amul cream ( you can’t use malai here) and add juice of half lime and mix well with a whisk for a good 7-8 minutes till it starts getting thick . Then cover and keep aside at room temperature for 1 hour , after 1 hour add salt , 4 tbsp mayonnaise, some chopped coriander and mix well . Keep in fridge

For the taco – knead together 1 cup of Maize flour ( makai aata) , half cup Maida, salt , half tsp garlic powder , half tsp white pepper powder, 1 tsp red chilli flakes, and 1 tsp oregano , mix everything well and knead to – medium soft dough and lastly apply some oil . Keep aside for half hour .
To make tacos. Roll a small ball of dough to a thin roti and poke with fork all around , deep fry on medium low heat till golden and remove on a towel , immediately take a rolling pin and keep it in the centre and fold from sides to shape the taco ( if u take longer the taco will set and break on folding , so u have to be quick here )
Make tacos and keep aside.

To assemble – sprinkle some peri peri masala on the fried taco and fill it with some cooked chicken, then some sliced iceberg and chopped tomato , spread the sauce on top and garnish with some sliced olives and jalapeños. Serve immediately.