Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo

Ingredients

• 2 lb boneless chicken thighs (cut into small pieces)
• salt (to taste)
• 1 tsp smoked paprika (for chicken seasoning)
• 1 tsp chili powder
• 1 tbsp garlic powder (for chicken seasoning)
• 1 tsp black pepper (for chicken seasoning)
• 2 tbsp garlic (freshly minced)
• 3 tbsp oil (plus more for cooking)
• 1 onion (finely chopped and washed)
• 1 tomato (finely diced)
• 2 tbsp cilantro (chopped, for pico de gallo)
• 1 tbsp lemon or lime juice (for pico de gallo)
• salt (to taste, for pico de gallo)
• 0.5 tsp black pepper (for pico de gallo)
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 2.5 tbsp hot sauce (adjust to taste (2-3 tbsp))
• 1 tsp smoked paprika (for sauce)
• salt (to taste, for sauce)
• 1 tsp black pepper (for sauce)
• 1 tbsp garlic powder (for sauce)
• 1 tbsp lemon juice (for sauce)
• 2.5 tbsp water (to thin out the sauce (2-3 tbsp))
• 1 tsp cilantro (freshly chopped, for sauce)
• 19 mini tortillas (18-20 mini tortillas (source says 'tortacles'))
• 1 cup mozzarella cheese
• oil (for frying)

Steps

1. 1

   In a large bowl, combine the chicken pieces, salt, smoked paprika, chili powder, garlic powder, and black pepper. Mix thoroughly until the chicken is evenly coated with the spices.

2. 2

   Heat oil in a pan over medium-high heat. Add the freshly minced garlic and sauté for about 1 minute until it becomes fragrant.

3. 3

   Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is cooked through and the exterior is crispy and golden. Remove from heat and set aside.

4. 4

   In a separate bowl, combine the finely chopped onion, diced tomato, 2 tablespoons of chopped cilantro, lemon or lime juice, salt, and black pepper. Mix well and refrigerate until you are ready to assemble the tacos.

5. 5

   In another bowl, whisk together the mayonnaise, sour cream, hot sauce, smoked paprika, salt, black pepper, garlic powder, and lemon juice. Gradually add water (2-3 tbsp) until you reach your desired sauce consistency. Stir in 1 teaspoon of freshly chopped cilantro.

6. 6

   Heat a small amount of oil in a pan over medium heat. Place a mini tortilla in the pan.

7. 7

   Sprinkle a portion of mozzarella cheese on top of the tortilla, followed by a portion of the cooked chicken.

8. 8

   Fold the tortilla closed and fry until the tortilla is crispy and golden brown on both sides and the cheese has melted. Repeat with the remaining tortillas.

9. 9

   Serve the crispy tacos immediately with the chilled pico de gallo and the spicy taco sauce.

Notes

The source mentions 'tortacles' which is interpreted as mini tortillas. For the pico de gallo, washing the chopped onions helps remove some of the harsh bite. Adjust the hot sauce in the spicy sauce to your preferred heat level.

Nutrition per serving

• main
• tacos
• chicken
• crispy
• dinner
• Mexican-inspired
• pan-fried