Crispy Pulled Chicken Tacos

Ingredients

• 1 lb skinless chicken breast
• salt (To taste; used for seasoning the chicken)
• 1 tbsp smoked red chili powder (Called smoked paprika powder in the method)
• 1 tsp black pepper (For the chicken)
• 0.5 tsp red chili powder (For the chicken)
• 1 tbsp garlic powder (For the chicken)
• 1 tsp onion powder (For the chicken)
• 2 tbsp oil (For seasoning the chicken)
• 2 tbsp clarified butter (For cooking the chicken)
• 0.5 cup water (For covered cooking)
• 4 tbsp cream cheese (Added to the shredded chicken)
• 0.5 cup mayonnaise (For the sauce)
• 3 tbsp sour cream (For the sauce)
• 0.333 cup buttermilk (Use less or more to adjust the sauce consistency)
• 1 tbsp smoked paprika powder (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 1 tsp black pepper (For the sauce)
• salt (To taste; used in the sauce)
• 1 tbsp lime juice (For the sauce)
• 1 yellow onion (Finely diced, for the salsa)
• 2 tomatoes (Seeded and diced, for the salsa)
• 1 jalapeño (Seeded and diced, for the salsa)
• 1 tbsp cilantro (Chopped, for the salsa)
• salt (To taste; used in the salsa)
• 1 tbsp lime juice (For the salsa)
• 8 mini tortillas (The source gives a range of 8–9)
• 2 cup mixed Mexican cheese (For filling the tacos)
• oil (For lightly frying the tortillas)
• 1 tbsp cilantro (Chopped, for assembling the tacos)

Steps

1. 1

   Place the chicken breast in a bowl. Season it with salt, black pepper, smoked red chili powder, garlic powder, onion powder, and red chili powder. Drizzle with the measured oil and mix thoroughly so the chicken is evenly coated.

2. 2

   Heat the clarified butter in a pan over medium-low heat. Once melted, add the seasoned chicken.

3. 3

   Cook the chicken over medium-low heat for 5–6 minutes, flipping it partway through so both sides cook.

4. 4

   Add the water to the pan, cover, and continue cooking until the chicken is fully cooked through, about 10–12 minutes.

5. 5

   Shred the cooked chicken, then add the cream cheese. Mix until creamy and well combined. Remove from the heat and set the chicken aside.

6. 6

   Make the salsa by combining the diced onion, seeded and diced tomatoes, seeded and diced jalapeño, salt, lime juice, and chopped cilantro in a mixing bowl.

7. 7

   Make the sauce by mixing the mayonnaise, sour cream, buttermilk, salt, black pepper, garlic powder, smoked paprika powder, and lime juice in a bowl. Adjust the consistency with more or less buttermilk as needed.

8. 8

   Heat a small amount of oil in a pan over medium heat. Place one mini tortilla in the pan.

9. 9

   Top the tortilla with some mixed Mexican cheese, shredded chicken, and chopped cilantro.

10. 10

    Cook until the underside is crispy and golden, then fold the tortilla closed. Repeat with the remaining tortillas and filling.

11. 11

    Serve the crispy tacos immediately with the prepared salsa and sauce.

Notes

The source does not specify an exact internal temperature for the chicken; cook it until fully cooked through. The amount of oil for lightly frying the tortillas is not specified. The source lists 8–9 tortillas; the nutrition estimate uses 8.

Nutrition per serving

• main
• Mexican
• tacos
• chicken
• crispy
• stovetop
• cheesy
• spicy