Fish tacos seem to be everywhere right now so we decided to do our own take on the recipe and use chicken instead… all from scratch! Enjoy the photos and recipes below!






Flour tortillas

2 cups flour
1/4 cup lard
3/4 cup warm milk
1/2 tsp baking powder
1/2 tsp salt

Cut lard into mixed flour, baking powder, and salt in a medium mixing bowl or bowl for your stand mixer.
Make a well in the center and add warm milk.
Knead dough using the dough hook in your stand mixer for about four minutes, or knead by hand for about ten.
Form into 12 balls, roll out, and allow to rest for 30 minutes.
Cook on medium high heat in a cast iron or heavy pan until golden brown on both sides.
Cover with a clean cloth or paper towels until ready to serve.


Pineapple Mango Salsa

1 mango, diced into cubes
1/3 can pineapple tidbits OR
2 fresh pineapple rings, diced
1/4 cup cilantro, chopped
1 thai chilli pepper, seeded and diced
1 large jalapeno, diced
1/3 bell pepper, diced
1 shallot, diced
1 lime, juiced
pinch of dried chilli flakes

Mix everything together and serve promptly.

Morgyn’s Baja Cream Sauce

1/4 cup mayo
1/4 cup sour cream
1/2 red jalapeno, diced
1 tblsp dried ancho chilli flakes
1/4 tsp chilli flakes
1 tblsp taco seasoning
1 small lime, juiced
pinch cilantro, chopped
pinch ajinomoto
pinch garlic powder
pinch salt to taste

Mix everything together and allow flavours to mingle for twenty minutes or so.