For the Filling (Chicken or Beef):

• 500g boneless chicken or beef, thinly sliced

• 1 tbsp olive oil

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp cumin powder

• 1 tsp garlic powder

• Salt and pepper, to taste

For the Tacos/Burritos:

• 8 small flour or corn tortillas (for tacos)

• 4 large flour tortillas (for burritos)

• 1 cup shredded lettuce

• 1 cup diced tomatoes

• 1/2 cup chopped onions

• 1/2 cup shredded cheddar or mozzarella cheese

• 1/4 cup fresh cilantro, chopped

• 1/4 cup sour cream or yogurt (optional)

• Salsa or hot sauce, to taste

1. Prepare the Filling:
   Heat olive oil in a frying pan over medium heat. Add the chicken or beef, then season with chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook until the meat is fully cooked and lightly browned.

2. Warm the Tortillas:
   Heat the tortillas in a dry skillet for 30 seconds per side or wrap in foil and warm in the oven.

3. Assemble Tacos:

   • Place a portion of the meat on a small tortilla.

   • Add shredded lettuce, diced tomatoes, chopped onions, and cheese.

   • Top with cilantro and a drizzle of sour cream or yogurt.

   • Fold and serve immediately.

4. Assemble Burritos:

   • Lay the large tortilla flat.

   • Add meat, lettuce, tomatoes, onions, and cheese in a line.

   • Fold the sides over, roll tightly, and serve with salsa or hot sauce.

Tips:

• For extra flavor, marinate the meat in lime juice and spices for 30 minutes before cooking.

• Customize your tacos and burritos with beans, avocado, or grilled veggies.

• Marinate the Chicken:
  In a large mixing bowl, combine the chicken with yogurt, lemon juice, garam masala, turmeric, chili powder, and salt. Mix well and let it marinate for at least 15–20 minutes (or up to 2 hours for deeper flavor).

• Cook the Chicken:
  Heat 1 tbsp of oil in a frying pan over medium heat. Add the marinated chicken and cook until lightly browned on all sides. Remove from pan and set aside.

• Prepare the Sauce:
  In the same pan, add the remaining oil. Sauté onions until golden brown. Add garlic and ginger, cooking for another minute until fragrant. Stir in cumin, coriander, paprika, and garam masala.

• Simmer the Masala:
  Add canned tomatoes, season with salt and pepper, and cook for 10–15 minutes until the sauce thickens. Use a spoon to gently mash the tomatoes for a smooth texture.

• Combine Chicken and Sauce:
  Add the cooked chicken to the sauce. Pour in the cream and simmer for another 10 minutes until the chicken is cooked through and the sauce is creamy.

• Serve:
  Garnish with fresh cilantro and serve hot with rice or naan bread.