¼ - ½teaspoonred pepper flakesdepending on spice preference
½teaspoondried mustard powder
2Tablespoonslime juice~1 lime
12small street tacos or 4” tortillas
¼cupsour cream or Crema Mexicana
¼cuppico de gallopre-prepared
1fresh jalepenos or red chilesoptional
For the chicken, combine all the marinade ingredients into a medium sized bowl or ziplock bag and then add the chicken, making sure the chicken is fully coated. Cover the bowl and refrigerate for 30 mins to 1 hour (depending on the time you have).
Heat a skillet/griddle pan over medium heat with oil and add the chicken. Cook for 5-7 minutes until chicken has been cooked through.Remove from heat and place onto a plate.
Warm the tortillas and serve by adding in chicken filling and then any of the other toppings you fancy.
Warm the tortillas before adding the chicken so that they are soft and pliable.
If you prefer hard taco shells, you can use those instead.
Adjust the amount of red pepper flakes to suit your taste.