Mix flour, cornmeal, and salt in a bowl, then add oil and water to knead into a smooth dough and let rest for 10 minutes.

Divide the dough into small balls and roll each one into a thin circle.

Cook the dough circles on a hot skillet until lightly browned on both sides.

Fill each tortilla with shredded chicken, tomatoes, onion, lettuce, and cheese, then fold in half.

Pan-fry the folded tacos in oil until they are crispy and golden; serve with salsa and sour cream.