Crispy Chicken Kafta Smash Tacos

Ingredients

• 1 lb boneless chicken thighs (Minced)
• 1 yellow onion (Large; finely grated and excess water squeezed out)
• 4 cloves garlic (Finely grated)
• 1 tbsp parsley (Chopped, for the chicken)
• salt (To taste, for the chicken)
• 1 tsp smoked paprika powder (For the chicken)
• 0.5 tsp chili powder (For the chicken)
• 0.5 tsp ground coriander (For the chicken)
• 1 tsp cumin powder (For the chicken)
• 1 tbsp garlic powder (For the chicken)
• black pepper (Mentioned in the chicken method; amount not specified)
• 1 red onion (Diced, for the salad)
• 2 tomatoes (Seeded and diced)
• 1 cucumber (Diced)
• 1 tbsp fresh parsley (Chopped, for the salad)
• lemon juice (A squeeze, for the salad)
• salt (To taste, for the salad)
• 1 tsp sumac (For the salad)
• 1 tbsp lemon juice (For the salad)
• 1 tbsp olive oil (For the salad)
• 0.5 cup mayonnaise (For the garlic sauce)
• 2 tbsp sour cream (For the garlic sauce)
• salt (To taste, for the garlic sauce)
• 0.5 tsp black pepper (For the garlic sauce)
• 1 tsp smoked paprika powder (For the garlic sauce)
• 1 tsp garlic powder (For the garlic sauce)
• 1 tbsp lemon juice (For the garlic sauce)
• 1 tbsp olive oil (For the garlic sauce)
• 12 mini flour tortillas (For assembly)
• 1 cup shoestring potatoes (For topping)
• oil (For lightly greasing/frying the tortillas)

Steps

1. 1

   In a bowl, combine the minced chicken with salt, black pepper, smoked paprika, garlic powder, cumin powder, coriander powder, grated onion, grated garlic, and chopped parsley. Mix until everything is well combined.

2. 2

   Prepare the salad by combining the diced red onion, seeded diced tomatoes, cucumber, and parsley in a bowl.

3. 3

   Add the sumac, salt, olive oil, and lemon juice to the salad, then combine.

4. 4

   Make the garlic sauce by whisking together the mayonnaise, sour cream, garlic powder, smoked paprika, black pepper, salt, and lemon juice. Adjust the seasoning to taste.

5. 5

   Refrigerate the garlic sauce for at least 20 minutes for the best flavor.

6. 6

   Lay the mini tortillas flat on a clean surface. Spread one portion of the chicken mixture evenly over one side of each tortilla, pressing it into a thin layer that reaches the edges.

7. 7

   Heat a skillet over medium-high heat and lightly grease it with oil.

8. 8

   Place a tortilla chicken-side down in the hot skillet and press gently to ensure even contact.

9. 9

   Cook for 3–4 minutes, until the chicken is golden and cooked through.

10. 10

    Flip the tortilla and cook the tortilla side for 1–2 minutes, until it is crisp and golden. Repeat with the remaining tortillas.

11. 11

    Spread garlic sauce over the crispy chicken side of each cooked tortilla.

12. 12

    Add a spoonful of the sumac salad to each tortilla.

13. 13

    Top with the crispy shoestring potatoes, fold the tacos, and serve immediately.

Notes

The source lists an unspecified amount of black pepper in the chicken method although it is omitted from the chicken ingredient list. The source does not specify the amount of oil used to grease the skillet. Chicken should be cooked through before serving; no internal temperature is provided in the source.

Nutrition per serving

• main
• tacos
• Middle Eastern-inspired
• chicken
• skillet
• crispy
• make-ahead sauce