Crispy Chicken Tacos with Pico de Gallo and Spicy Taco Sauce

Ingredients

• 2 lb boneless chicken thighs (Cut into small pieces)
• salt (To taste)
• 1 tsp smoked paprika (For the chicken)
• 1 tsp chili powder (For the chicken)
• 1 tbsp garlic powder (For the chicken)
• 1 tsp black pepper (For the chicken)
• 2 tbsp fresh garlic (Minced)
• 3 tbsp oil (Plus more for cooking)
• 1 onion (Finely chopped and washed)
• 1 tomato (Finely diced)
• 2 tbsp cilantro (Chopped, for the pico de gallo)
• 1 tbsp lemon or lime juice (For the pico de gallo)
• 0.5 tsp black pepper (For the pico de gallo)
• 0.5 cup mayonnaise (For the spicy taco sauce)
• 0.5 cup sour cream (For the spicy taco sauce)
• 2 tbsp hot sauce (Use 2–3 tbsp; adjust to taste)
• 1 tsp smoked paprika (For the spicy taco sauce)
• salt (To taste, for the spicy taco sauce)
• 1 tsp black pepper (For the spicy taco sauce)
• 1 tbsp garlic powder (For the spicy taco sauce)
• 1 tbsp lemon juice (For the spicy taco sauce)
• 2 tbsp water (Use 2–3 tbsp to thin the sauce)
• 1 tsp cilantro (Freshly chopped, for the spicy taco sauce)
• 18 mini tortillas (Source says 18–20 mini tortacles/tortillas)
• 1 cup mozzarella cheese (For assembling the tacos)
• oil (For frying the tortillas)

Steps

1. 1

   Place the small pieces of chicken thighs in a bowl. Add salt, smoked paprika, chili powder, garlic powder, and black pepper, then mix until the chicken is evenly coated.

2. 2

   Heat oil in a pan over medium-high heat.

3. 3

   Add the minced garlic to the hot oil and sauté for 1 minute, until fragrant.

4. 4

   Add the seasoned chicken to the pan. Cook until it is cooked through and crispy, then set it aside.

5. 5

   Make the pico de gallo by combining the chopped onion, diced tomato, chopped cilantro, lemon or lime juice, salt, and black pepper in a bowl. Mix well and refrigerate until ready to use.

6. 6

   Prepare the spicy taco sauce by mixing the mayonnaise, sour cream, hot sauce, smoked paprika, salt, black pepper, garlic powder, and lemon juice in a bowl.

7. 7

   Add 2–3 tablespoons of water to the sauce to achieve the desired consistency, then stir in the freshly chopped cilantro.

8. 8

   Heat oil in a pan over medium heat for frying the tortillas.

9. 9

   Fry the mini tortillas. Add mozzarella cheese on top, then place the cooked chicken on the tortillas.

10. 10

    Close the tortillas and cook them until crispy and golden brown on both sides.

11. 11

    Serve the crispy chicken tacos with the refrigerated pico de gallo and spicy taco sauce.

Notes

The source does not specify the exact frying time, tortilla type, or amount of additional cooking oil. It also contains an apparent typo, “tortacles,” interpreted as mini tortillas. The source says to cook the chicken until cooked through and crispy but does not provide a temperature or internal-temperature target.

Nutrition per serving

• main
• Mexican
• tacos
• crispy
• chicken
• spicy
• fried
• street-food-inspired