Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo

Ingredients

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

Steps

1. 1

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

2. 2

   Heat the 3 tablespoons of 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

   Prepare 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 tablespoons of water to the sauce and stir. Add more water, up to 3 tablespoons total, as needed to achieve the desired consistency.

8. 8

   Stir the freshly chopped cilantro into the sauce.

9. 9

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

10. 10

    Place a mini tortilla in the pan and add mozzarella cheese on top.

11. 11

    Place some of the cooked chicken on the tortilla, close the tortilla, and cook until it is crispy and golden brown on both sides.

12. 12

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

Notes

The source does not specify the exact frying oil quantity, tortilla frying time, or the number of tacos served. It also contains an apparent typo, “mini tortacles,” interpreted as mini tortillas.

Nutrition per serving

• main
• Mexican
• tacos
• chicken
• fried
• crispy
• spicy
• cheese