L
et’s talk about a Tacos dough that delivers—because when your base is as good as this, you’re already halfway to a knockout meal. This isn’t just any Tacos dough; it’s a simple, soft, slightly chewy number that’s perfect for wraps, tacos, or burritos. And the best part? It’s a healthier, budget-friendly alternative to store-bought Tacos version. Packed with whole ingredients and made in minutes, this Tacos dough is the kind of recipe you want in your back pocket.
This dough is deeelicious! It’s beautifully simple, easy to handle, and versatile enough to match whatever filling you throw its way. Whether you’re making burritos, quesadillas, or snack-size veggie tacos, this dough holds it all—literally and figuratively—together.
Now let’s turn up the heat with one magic word: Cajun. There’s something next-level about pairing this soft, subtly sweet dough with the smoky heat of Cajun spices. The contrast between the earthy undertone of sweet potato or butternut and the bold punch of paprika, garlic, cayenne, and thyme is pure flavor alchemy. It’s the kind of combo that makes you pause mid-bite and go, “Whoa.”
Whether you’re filling these tacos wraps with Cajun chicken, blackened shrimp, roasted peppers, or spicy beans, the dough acts like the best supporting actor—reliable, adaptable, and quietly stealing the show. It’s sturdy enough to load up with fillings, but soft enough to bite into with zero resistance.
And here’s the sneaky win: kids love tacos. When you roll up some veggies and protein in this soft dough, they don’t even notice the greens—they’re too busy devouring the smoky Cajun goodness. For us grown-ups, it’s a no-brainer. Homemade wraps, fewer preservatives, and more control over what goes in? Yes, please.
A few quick notes for those getting ready to roll:
-
You can swap out sweet potatoes for orange butternut—just expect a gorgeous orange hue.
-
Gluten-free flour works too, without any drama.
-
No need to let the mash cool; this dough likes to move fast.
-
If you’re aiming for burritos, roll the dough thinner than 5mm for an easier fold.
-
The 1:1 flour to mash ratio is a guide—go by grams for better accuracy.
This tacos dough is forgiving, fuss-free, and flexible enough to double or quadruple when needed. It’s the kind of kitchen staple that lets you get creative with your fillings and still keeps it wholesome and affordable.
So go on—grab your Cajun seasoning, whip up a batch of this magic dough, and wrap up something wonderful.
K’ love you bye. Psst… If you’re into big bites, bold flavors, and behind-the-scenes kitchen moments, come hang out with me on Instagram @thebigtastybite. It’s where the magic (and the mess) really happens.
Cajun Chicken Tacos
Ingredients
2-Ingredient Dough
- 150 grams all purpose flour/gluten free flour
- 250 grams cooked sweet potato or butternut See note 1
- Pinch of salt
Cajun Chicken with Sauce
- 600 grams chicken breast cut into strips
- 1 tbsp olive oil
- 1 tbsp Cajun spice
- 1 tbsp olive oil
- 2 tbsp ground sumac
- 1 tsp garlic powder
- 2 tsp light brown sugar
- ¾ cup double cream yoghurt
- Juice from 1/2 a lemon
- ½ cup water
- salt to taste
Basic Salsa
- 6 large rosa tomatoes diced
- ½ medium red onion diced
- Handful of coriander roughly chopped
Instructions
2-Ingredient Dough
- Add 1 cup of cooked sweet potato, 1 cup of flour and a pinch of salt to a large bowl and roughly mix.
- Tip the dough onto a clean surface and knead until just combined.
- Section into 8 equal parts. This will yield 8 medium tacos with a diameter of 15cm.
- Bring a medium saucepan to a medium-high heat. Place the rolled dough in a dry pan and cook on each side for 2 mins. Remove, cover with a cloth and set aside.
- Start filling as desired and enjoy!
Cajun Chicken
- For the chicken, cut the chicken into strips and place in a large bowl. Add 1 tbsp Cajun spice and 1 tbsp olive oil. Mix until the chicken is fully coated.
- Bring a large saucepan to a medium high heat and one heated, add the chicken strips. Let the chicken brown on one side before turning. Remove from the heat and set aside.
- For the sauce, add 1 tbsp olive oil, sumac, garlic powder, light brown sugar to a small saucepan and cook for 1-2min on a medium high heat but be careful to not burn the spices.
- Add the yoghurt, lemon juice and water to the spices and simmer for 5-8mins or until the sauce has reduced by 1/3 and thickened up beautifully. Salt to taste and set aside until you're ready to assemble.
Basic Salsa
- For the salsa, finely dice the rosa tomatoes and red onion and add to a small bowl. Mix and set aside.
- Fill each taco chicken, Cajun yoghurt sauce, salsa and finish of with the chopped coriander coriander.
Video
Notes
