Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pablito’s Chicken Tacos Recipe
Pablito's chicken tacos recreate taqueria-quality results with homemade tortillas and delicious chicken taco filling enhanced with sautéed kale and sorrel sour cream. This gourmet recipe elevates ordinary tacos through restaurant-quality techniques and innovative ingredient combinations. The homemade tortillas and creative toppings create exceptional dining experiences.
Make Pablito’s Taqueria homemade tortillas and delicious chicken taco filling with sauteed kale and sorrel sour cream.
Prep Time:
45 mins
Cook Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients
½ cup sour cream
½ bunch fresh sorrel, chopped
1 lime, juiced
1 teaspoon salt
1 teaspoon white sugar
2 cups all-purpose flour
2 cups masa harina
2 teaspoons baking powder
2 teaspoons salt
1 ¾ cups water
2 ounces butter, melted
½ teaspoon vegetable oil
¼ cup vegetable oil
1 cup cubed skinless, boneless chicken breast meat
½ bunch kale, stems removed and leaves coarsely chopped
½ onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
Mix flour, masa harina, baking powder, and 2 teaspoons salt in the bowl of a stand mixer. Gradually pour butter and water into flour mixture while mixing at lowest speed; mix until a dough just starts to come together.
Turn dough out onto a clean, flat surface and knead 3 to 4 times. Separate dough into 1 1/2 ounce balls, cover, and let rest for 1 hour.
Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
Lightly coat a cast-iron pan with 1/2 teaspoon vegetable oil and heat over medium-high heat. Place a tortilla in the pan and cook until lightly golden, about 1 minute per side. Repeat with remaining tortillas.
Heat 1/4 cup vegetable oil in a skillet over high heat. Stir in chicken; cook until browned around the edges, 4 to 6 minutes. Stir in onion, kale, 1 teaspoon salt, and pepper; reduce heat to medium-high. Cook, stirring often, until kale is wilted, 3 to 5 minutes. Remove from heat.
Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.
Nutrition Facts (per serving)
| 537 | Calories |
| 24g | Fat |
| 69g | Carbs |
| 17g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 537 | |
| % Daily Value * | |
| Total Fat 24g | 30% |
| Saturated Fat 9g | 46% |
| Cholesterol 48mg | 16% |
| Sodium 1814mg | 79% |
| Total Carbohydrate 69g | 25% |
| Dietary Fiber 7g | 25% |
| Total Sugars 3g | |
| Protein 17g | 34% |
| Vitamin C 49mg | 55% |
| Calcium 260mg | 20% |
| Iron 6mg | 33% |
| Potassium 412mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
