For the tacos

Firstly roll out 6-inch discs with the dough. Prick them with a fork as you don’t want them to puff up.

Heat oil in a pan and fry the tacos. Slide in the rolled disc and with a prong hold both the sides in the centre.

Drain on a kitchen towel and set aside. Stack the fried tortillas on a toast rack and store for using the next day if you like

For the chicken

Subsequently, heat the butter and oil. I added the oil so that the butter doesn’t smoke.

Add the crushed garlic and onions. Sauté till pink.

Next, add the peppers. Toss for a couple of minutes and add the boiled and shredded chicken.

Now stir in the salt and spicy thick salsa.

Stir fry for five minutes and set aside.

Assembling the tacos

To assemble the tacos, spread the chicken filling down the centre of each tortilla. Top with avocado dip, onions, cream and cheese. You can finish the tacos with garnishes of your choice.

Serve immediately.

My taco shells were a bit soft as they were not made with masa flour. So, I heated them in the oven @200 degrees for 5 minutes.