French tacos: What are they, and can I make them faster than ordering from a fast food chain? That’s the challenge I set for myself in Bordeaux, France. I sent my brother out to pick up an order of French tacos while I attempted to make my own version at home. We’ll see which one arrives first, and, of course, we’ll do a taste test comparison. Several French people have told me that the chain we’re ordering from isn’t that great, so I’m curious to see how it stacks up against a homemade version.
I have all the ingredients, but nothing is prepped. My brother is on his way, so let’s get started! First, I’ll preheat the oven and get the fries going since that will probably take the longest.
If you’re wondering what French tacos are, I didn’t really know either. They aren’t like traditional Mexican tacos. They’re more like burritos, similar to California burritos, which include fries inside. I won’t be making the tortillas from scratch, but we will make the chicken from scratch, which should be fun.
I’m tossing the frozen fries with a little bit of oil before putting them in the oven. This should help them crisp up more evenly and quickly.
This particular French taco chain’s menu isn’t particularly French. It has standard fast-food options like various meats, sauces, cheeses, and sides. One sauce that seemed popular was an Algerian sauce. I researched it and found it’s a mix of mayonnaise, tomato concentrate or ketchup, and harissa for spice. I’m going to make my own version using a kitchen scale.
My Algerian sauce consists of 50 grams of mayo, 25 grams of ketchup, and 10 grams of harissa. I’ll mix it, taste it, and then adjust as needed. I think it could use a little more harissa, some lemon juice for brightness, and maybe a touch of cumin. Finely diced onion should add some extra flavor as well.
The French taco place doesn’t offer any fresh vegetables, which is surprising. I’ll add some mâche (a type of lettuce popular in France) and chopped tomatoes to my homemade version. Fresh ingredients add a nice touch.
I’ll also use pickled red onions in my French tacos. I dry-brined the chicken breast ahead of time with salt. I considered breading and shallow-frying the chicken, but I’ve decided to grill it with rosemary and garlic.
I’m using an induction burner, which heats up quickly. I’m aiming for prominent garlic and rosemary flavors in the chicken. A few key seasonings are sometimes better than a mix of many.
French tortillas aren’t readily available in square shapes here, so I’ll use two overlapping round tortillas to create a larger surface area. We’ll also add some comté cheese.
While the chicken cooks, I’ll reflect on how takeout and fast food are convenient but often not cheap and can still be time-consuming. Having a well-stocked pantry and some basic cooking skills can make cooking at home much easier and more rewarding.
The chicken is cooked, and all the components are ready. My brother isn’t back yet, so I’ll wait to assemble the French tacos.
My brother has returned after a long journey through Bordeaux. Let’s assemble and taste test!
The French tacos we ordered look very beige, lacking any fresh toppings. Mine also looks a bit beige, but at least it has some green from the lettuce and tomato.
The first French taco I try has a strange, sweet sauce and tastes like the fries are freezer-burned. The second one, with beef, fries, and a pepper sauce, is slightly better, but still average. The fries in both are disappointing. Now, let’s try my homemade version.
My homemade French taco is definitely a win! The flavors are balanced, the sauce is tangy, and the fresh ingredients add much-needed brightness. The homemade fries are much better than the fast food version, and the grilled chicken has a wonderful texture.
The homemade French taco was clearly superior. While fast food serves a purpose, cooking at home is often more satisfying. I’ll be sharing the recipe on my website, but I highly recommend trying the Algerian sauce on its own.
