Slice chicken fillet into tiny parts, combine mint leaves ground with salt, stir, constantly expanding the mixture over the meat. Pour kefir, stir again, leave to marinate.
We took sweet peppers filled with fresh cheese for the Taco base. Thoroughly chop it, include green onions, and grind to a paste.
Include salt, smoked paprika and water to the cornmeal, form the dough.
At the time when the dough is resting, let’s cook the chicken. Fry it in a deep fryer, pre-rolled in breadcrumbs.
Make tortillas from the dough, fry immediately on the grill, on both sides. When the tortilla is ready, form a blank for Taco.
It’s high time to cook a vegetable salad – add sweet peppers, tomatoes, and grilled corn. Blend everything with a little oil and season with Tabasco sauce.
Close the tortilla with pepper paste, place the chicken on top – a spicy salad!