Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo

Ingredients

• 2 lb boneless chicken thighs (Cut into small cubes)
• 1 tsp smoked paprika (For the chicken)
• 1 tsp chili powder (For the chicken)
• 3 cloves garlic (Minced)
• 2 tbsp fresh lime juice (For the chicken)
• salt (To taste; for the chicken)
• 1 tsp black pepper (For the chicken)
• 1 tbsp garlic powder (For the chicken)
• 3 tbsp oil (Plus more for cooking the chicken)
• 0.5 cup mayonnaise (For the spicy taco sauce)
• 0.5 tbsp sour cream (For the spicy taco sauce)
• 3 tbsp hot sauce (For the spicy taco sauce)
• 1 tbsp lemon juice (For the spicy taco sauce)
• 1 tsp smoked paprika powder (For the spicy taco sauce)
• 1 tsp black pepper (For the spicy taco sauce)
• 2 tbsp water (Use 2–3 tbsp to thin the sauce)
• 1 tsp fresh cilantro (Freshly chopped; for the spicy taco sauce)
• 1 large white onion (Finely chopped; for the salsa)
• 2 tomatoes (Diced; for the salsa)
• 2 tbsp lime juice (For the salsa)
• 1 jalapeño (Diced and seeds removed; for the salsa)
• 1 tbsp fresh cilantro (Chopped; for the salsa)
• salt (To taste; for the salsa)
• 0.5 tsp black pepper (For the salsa)
• 1 cup mozzarella cheese (For assembling the tacos)
• 15 mini flour tortillas (The source calls these “mini flour tacos”; use as the taco shells)
• oil (For frying the assembled tacos)

Steps

1. 1

   Place the cubed chicken thighs in a mixing bowl. Add salt, black pepper, smoked paprika, garlic powder, lime juice, and chili powder.

2. 2

   Add 3 tablespoons of oil and mix well so the chicken is evenly coated. Marinate for at least 30 minutes.

3. 3

   Heat oil in a skillet. Add the marinated chicken and cook for 10–12 minutes, or until cooked through.

4. 4

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

5. 5

   Add 2–3 tablespoons of water to loosen the sauce, then stir in the chopped cilantro. Mix well and refrigerate until ready to use.

6. 6

   Prepare the salsa by mixing the chopped onion, diced tomatoes, jalapeño, cilantro, lime juice, salt, and black pepper to taste.

7. 7

   Heat oil in a pan over medium heat for assembling and frying the tacos.

8. 8

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

9. 9

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

10. 10

    Serve the crispy chicken tacos with the salsa and spicy taco sauce.

Notes

The source's assembly wording is partially ambiguous: it says to add mozzarella, place cooked chicken on fried tortillas, and close the tortillas until crisp. It does not specify an exact amount of frying oil, pan size, or whether the tortillas should be fried before or while being closed.

Nutrition per serving

• main
• Mexican-inspired
• tacos
• chicken
• crispy
• pan-fried
• spicy
• fresh salsa