I know this is not a Scandinavian dish, but let me tell you HOW big tacos, tortillas, or yes you name it, is in Scandinavia. In Sweden we call this dish “Friday cosiness”. That means, each and every family with kids eat tacos on Friday (ok, not every family). In Norway, it’s the same thing, they call this dish “Friday Taco” and around 1 million of the population (5 million in total) say they eat tacos every weekend. In Danmark is it also very popular, but not so extreme as in Sweden and Norway. The reason behind this popular dish is that the kids love it and can help with the preparation. Everyone at the table get the chance to pick his or her favourite vegetables and therefore arrange the taco/tortilla as he or she wants. But I can tell you, most people are using ready made spice mixes, guacamole and bread.
I love this dish as well. But I love to prepare as much as possible myself. I know that this is no original Mexican recipe, this is just my version of a really good Scandinavian tortilla dish, this time with chicken. You can absolutely replace the chicken with ground meat, tofu, cheese or vegetables. But please, try this corn tortilla bread – it’s so good!
Ingredients (4 pers):
Corn tortilla bread
- 1 1/4 cup corn
- 2/5 cup water
- 2 tsp dry yeast
- 1 tsp salt
- 1 tsp honey or granulated sugar
- 1 tbs olive oil
- 2 cups all purpose flour (or bread flour) – make gluten free by using corn flour
- flour for baking out the breads
Spicy taco chicken (chicken can easily be replace with ground beef or tofu)
- 4 organic chicken breasts
- 1 tbs olive oil
- 2 tbs paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbs ground cumin
- 1/4 cayenne pepper
- 1/4 chili powder
- 1 tbs oregano
- 2 avocados
- 1 garlic clove
- 1 tomato
- 1/4 red onion
- 1 lime (juice)
- salt and pepper
Vegetables and others I serve to:
- sour creme
Mix the corns with a hand blender until they are smooth mixture. Add the water, salt, honey/sugar and olive oil into the bowl with mixed corns.
Mix flour and yeast together. Add into the corn mixture little by little and stir until a smooth dough.
Let it prove in the bowl covered with a kitchen towel until double size (approximately an hour).
Take the dough out of the bowl and cut the dough into 8-10 similar size pieces. Roll each piece out to a flatbread/tortilla. Use some flour on the baking table if necessary but try to avoid adding more flour than needed. That will just make the bread more dry.
Fry each bread in a dry hot pan. They only need around 30 second on each side, so be careful and don’t leave the bread for too long. Keep the bread warm under a baking towel until serving.
Cut the chicken breast into small pieces. Mix all spices in a small bowl. Heat a pan and add the olive oil. Add the chicken pieces and the spice mixture and let it fry until the chicken is done.
Take the avocados out from the peel and mash them with a fork. Peel and then press a garlic clove into the avocado (using a garlic press). Wash the tomato and take out the middle part of the tomato (it’s too much water in that part). Cut the tomato in small pieces. Peel and cut the red onion in really small pieces. Add into the avocado mash. Pour the lime juice over and flavour with salt and pepper.
I always vary what more I serve to my tortilla but here you find lettuce, tomatoes, cucumber, corn, red pepper, lime, sour creme and salsa.
My plate is from Danish Bitz (Gastro) and my table mat from Swedish “Svenskt Tenn”.