Buffalo Chicken Crispy Tacos with Garlic Lime Aioli

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Very finely diced)
• 1 tbsp garlic powder (For seasoning the chicken)
• 1 tbsp onion powder (For seasoning the chicken)
• 1 tbsp paprika (For seasoning the chicken)
• 1 tsp salt (For seasoning the chicken)
• 2 tsp black pepper (For seasoning the chicken)
• 3 tbsp avocado oil (Divided; 1 tbsp for coating the chicken and 2 tbsp for cooking it)
• 2 tbsp honey (Added to the cooked buffalo chicken)
• 0.667 cup buffalo sauce (Primal Kitchen’s buffalo sauce)
• 0.25 cup fresh cilantro or parsley (Finely chopped; added to the chicken. Extra cilantro may be used for serving)
• 0.5 cup sour cream (For the garlic lime sauce)
• 0.5 cup mayonnaise (For the garlic lime sauce)
• 1 jalapeño (Small, deseeded; optional)
• 1.5 cups cilantro (Use leaves and stems; for the garlic lime sauce)
• 4.5 cloves garlic (Use 4 to 5 cloves)
• 2 tsp black pepper (For the garlic lime sauce)
• 1 tsp salt (For the garlic lime sauce)
• 1 lime lime juice (Juice of 1 lime)
• 11 mini tortillas (Use 10 to 12)
• 2 cups mozzarella (Shredded; use a thin layer on each tortilla and another light sprinkle over the chicken)
• avocado oil (For frying; use a thin layer and add more as needed)

Steps

1. 1

   Add the very finely diced chicken to a large bowl. Add the garlic powder, onion powder, paprika, chicken-seasoning salt, chicken-seasoning black pepper, and 1 tablespoon of the avocado oil. Mix thoroughly until every piece of chicken is coated.

2. 2

   Heat the remaining 2 tablespoons of avocado oil in a large pan over medium-high heat.

3. 3

   Add the seasoned chicken to the hot pan. Cook, stirring occasionally, for about 8 minutes, until the chicken is golden and crispy.

4. 4

   Remove the pan from the heat. Add the buffalo sauce, honey, and finely chopped cilantro or parsley to the chicken, then mix until combined.

5. 5

   Add the sour cream, mayonnaise, optional deseeded jalapeño, cilantro, garlic, sauce black pepper, sauce salt, and lime juice to a blender or food processor.

6. 6

   Blend the sauce until smooth and bright green.

7. 7

   Lay one mini tortilla flat. Sprinkle a thin layer of shredded mozzarella over it, add 2 to 3 tablespoons of buffalo chicken, then add another light sprinkle of mozzarella.

8. 8

   Fold the tortilla in half to form a taco. Repeat the layering and folding process until all the tacos are built.

9. 9

   Heat a thin layer of avocado oil in a pan over medium-low heat.

10. 10

    Cook the tacos in batches until golden and crispy on both sides, adding more avocado oil as needed.

11. 11

    Serve the tacos hot. Generously drizzle them with the garlic lime aioli and add extra cilantro if desired.

Notes

The source does not specify the exact frying time for the assembled tacos or the amount of avocado oil needed for frying; cook until both sides are golden and crispy, adding oil as needed. The jalapeño is optional. The source suggests serving with extra cilantro and dunking in the sauce.

Nutrition per serving

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