Crispy Chicken Tacos With Pico De Gallo And Spicy Taco Sauce

Delicious crispy chicken tacos served with fresh pico de gallo and a spicy taco sauce for an extra kick. Enjoy this flavorful dish that brings together smoky chicken, fresh toppings, and a creamy sauce.

By @iramsfoodstory

Original recipe source

Cook time: 60 minutes

Servings: 6

Ingredients

• 2 lb boneless chicken thighs
• 1 to taste salt
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tbsp garlic powder
• 1 tsp black pepper
• 3 tbsp oil
• 2 tbsp freshly minced garlic
• 2 lb seasoned chicken
• 1 large onion
• 1 large tomato
• 2 tbsp chopped cilantro
• 1 tbsp lemon/lime juice
• 1 to taste salt
• 0.5 tsp black pepper
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 2.5 tbsp hot sauce
• 1 tsp smoked paprika
• 1 to taste salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp lemon juice
• 2.5 tbsp water
• 1 tsp freshly chopped cilantro
• 3 tbsp oil
• 18 pieces mini tortillas
• 1 cup mozzarella cheese
• 2 lb cooked chicken
• 1 cup mozzarella cheese
• 18 pieces filled tortillas
• 3 tbsp oil

Instructions

1. Using a sharp knife, cut the chicken thighs into small bite-sized pieces.
2. In a large bowl, combine the chicken pieces with salt, smoked paprika, chili powder, garlic powder, and black pepper. Mix well to coat the chicken evenly.
3. Heat 3 tablespoons of oil in a large pan over medium-high heat until shimmering.
4. Add the minced garlic to the pan and sauté for 1 minute until fragrant.
5. Add the seasoned chicken to the pan and cook for about 10-12 minutes, stirring occasionally, until the chicken is cooked through and crispy.
6. In a small bowl, combine the chopped onion, diced tomato, cilantro, lemon/lime juice, salt, and black pepper to make pico de gallo.
7. For the spicy taco sauce, mix together mayonnaise, sour cream, hot sauce, smoked paprika, salt, black pepper, garlic powder, and lemon juice in a bowl. Add water as needed to thin it to your desired consistency.
8. Heat oil in a large pan over medium heat for frying the tortillas.
9. Place a small amount of mozzarella cheese on each mini tortilla.
10. Add cooked chicken onto the cheese-covered tortillas and fold them in half.
11. Fry the filled tortillas in the heated oil until golden brown and crispy on both sides, about 2-3 minutes per side.
12. Serve the crispy chicken tacos immediately with pico de gallo and spicy taco sauce on the side.