Asian Cuisine
Tacos Ayam Suwir Ala Mexico (Mexican-Style Shredded Chicken Tacos)
Prep
20 min
Cook
30 min
Servings
4
Level
Easy
Tacos are an iconic Mexican street food that bring together soft tortillas, well-seasoned shredded chicken, and fresh, crunchy toppings in one bite that bursts with flavor. The smoky blend of charred paprika, fresh tangy lime, and spicy jalapeño peppers makes this recipe perfect for a relaxed dinner menu or a small party spread. All the ingredients are easy to find at your local market and can be adjusted to suit Indonesian taste preferences without losing the original flavor.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams boneless chicken breast fillet
- 10 sheets small corn or flour tortillas
- 1 onion
- 4 cloves garlic
- 1 tbsp smoked paprika powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 2 fresh jalapeño peppers or large green chilies
- 2 fresh tomatoes
- 2 limes
- 1 handful fresh cilantro leaves
- 1 small bowl white cabbage, thinly sliced
- 100 grams shredded cheddar cheese
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp halal powdered chicken bouillon
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👩🍳 Instructions
- 1 Boil the chicken breast in enough water, a pinch of salt, and 1 clove of garlic until fully cooked and tender, about 20 minutes. Remove, drain, then shred the meat using a fork or your hands.
- 2 Finely chop the remaining garlic and thinly slice the onion. Heat the vegetable oil in a pan, then sauté the garlic and onion until fragrant and softened.
- 3 Add the shredded chicken to the sautéed mixture and stir well. Add the paprika, cumin, oregano, salt, pepper, and powdered chicken bouillon. Stir until the seasoning is evenly absorbed into the chicken.
- 4 Pour in a little water (about 50 ml/3 1/2 tbsp) so the chicken doesn't dry out, then cook over low heat for 5-7 minutes, stirring continuously, until the seasoning is fully incorporated. Turn off the heat and set aside.
- 5 Make the fresh salsa: dice the tomatoes small, finely chop the jalapeño, and chop the cilantro leaves. Mix everything together in a bowl, add a squeeze of lime juice and a pinch of salt, and stir well.
- 6 Warm the tortillas on a dry nonstick pan without oil for 30-60 seconds per side until soft and lightly browned in spots, then stack and cover with a clean cloth to keep warm.
- 7 Arrange the tortillas on a serving plate, fill with the seasoned shredded chicken, then add the sliced cabbage, fresh salsa, and a sprinkle of shredded cheddar cheese.
- 8 Serve the tacos with extra lime wedges on the side of the plate so they can be squeezed on right before eating. Enjoy while warm.
💡 Tips
• If you can't find corn tortillas, regular flour tortillas sold at the supermarket also work without significantly changing the flavor.
• If you like it spicier, keep the jalapeño seeds in when chopping, or add a halal habanero hot sauce as an extra topping.
• This seasoned shredded chicken can be made a day ahead and stored in the fridge — the flavor actually deepens when reheated.
• Warm the tortillas just before serving so they stay soft and don't tear easily when filled.
📊 Nutrition Facts / serving
380 kkal
Calories (kcal)
28 gramg
Protein
14 gramg
Fat
35 gramg
Carbs
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