Crispy Chicken Kafta Smash Tacos
Crispy Chicken Kafta Smash Tacos
Ingredients
For the Chicken Kafta
- 1 pound boneless chicken thighs, minced
- 1 yellow onion, large, finely grated and excess water squeezed out
- 4 garlic cloves, finely grated
- 1 tablespoon parsley, chopped
- 1 teaspoon salt, to taste
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1 teaspoon cumin powder
- 1 tablespoon garlic powder
For the Sumac Salad
- 1 red onion, diced
- 2 tomatoes, seeded and diced
- 1 cucumber, diced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice, plus a squeeze, to taste
- 1/2 teaspoon salt, to taste
- 1 teaspoon sumac
- 1 tablespoon olive oil
For the Garlic Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
For Assembly
- 12 mini flour tortillas
- 1 cup shoestring potatoes, crispy
- 2 tablespoons oil, for frying the tortillas, as needed
Instructions
- 1
In a large bowl, combine the minced chicken, 1 teaspoon salt (or to taste), 1 teaspoon smoked paprika powder, 1/2 teaspoon chili powder, 1/2 teaspoon ground coriander, 1 teaspoon cumin powder, 1 tablespoon garlic powder, the finely grated yellow onion (with excess water squeezed out), the 4 finely grated garlic cloves, and 1 tablespoon chopped parsley. Mix everything thoroughly with a spatula or your hands until well combined.
⏱️ 10 min
- 2
In a separate medium bowl, combine the diced red onion, seeded and diced tomatoes, diced cucumber, and 1 tablespoon chopped fresh parsley. Add 1 teaspoon sumac, 1/2 teaspoon salt (or to taste), 1 tablespoon olive oil, and 1 tablespoon lemon juice (plus an extra squeeze if desired). Mix well to combine all ingredients for the sumac salad.
⏱️ 5 min
- 3
In a small bowl, whisk together the 1/2 cup mayonnaise, 2 tablespoons sour cream, 1 teaspoon garlic powder, 1 teaspoon smoked paprika powder, 1/2 teaspoon black pepper, 1/4 teaspoon salt (or to taste), 1 tablespoon lemon juice, and 1 tablespoon olive oil. Adjust seasoning to taste. Refrigerate the garlic sauce for at least 20 minutes to allow the flavors to meld, which is recommended for best flavor.
⏱️ 5 min
- 4
Lay the 12 mini flour tortillas flat on a clean surface. Take a portion of the chicken mixture (about 1 1/2 tablespoons per tortilla) and spread it evenly over one side of each tortilla, pressing it down into a thin layer that extends to the edges. This will create the 'smash' effect.
⏱️ 10 min
- 5
Heat a large skillet or griddle over medium-high heat. Lightly grease the skillet with a small amount of oil. Carefully place a tortilla into the hot skillet with the chicken side down. Gently press the tortilla down with a spatula to ensure even contact between the chicken mixture and the skillet.
⏱️ 1 min
- 6
Cook the chicken-side down for 3 to 4 minutes, or until the chicken is golden brown and fully cooked through. Flip the tortilla over and cook the tortilla side for 1 to 2 minutes, or until it becomes crispy and golden. Repeat this process with the remaining tortillas and chicken mixture, adding more oil to the skillet as needed.
⏱️ 15 min
- 7
Once cooked, spread a generous layer of the chilled garlic sauce over the crispy chicken side of each tortilla. Add a spoonful of the prepared sumac salad on top of the garlic sauce.
⏱️ 5 min
- 8
Finish by topping with crispy shoestring potatoes. Fold the tacos in half and serve immediately while warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Kafta Smash Tacos
For the Chicken Kafta
- 1 pound boneless chicken thighs, minced
- 1 yellow onion, large, finely grated and excess water squeezed out
- 4 garlic cloves, finely grated
- 1 tablespoon parsley, chopped
- 1 teaspoon salt, to taste
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1 teaspoon cumin powder
- 1 tablespoon garlic powder
For the Sumac Salad
- 1 red onion, diced
- 2 tomatoes, seeded and diced
- 1 cucumber, diced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice, plus a squeeze, to taste
- 1/2 teaspoon salt, to taste
- 1 teaspoon sumac
- 1 tablespoon olive oil
For the Garlic Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
For Assembly
- 12 mini flour tortillas
- 1 cup shoestring potatoes, crispy
- 2 tablespoons oil, for frying the tortillas, as needed
Instructions
- 1
In a large bowl, combine the minced chicken, 1 teaspoon salt (or to taste), 1 teaspoon smoked paprika powder, 1/2 teaspoon chili powder, 1/2 teaspoon ground coriander, 1 teaspoon cumin powder, 1 tablespoon garlic powder, the finely grated yellow onion (with excess water squeezed out), the 4 finely grated garlic cloves, and 1 tablespoon chopped parsley. Mix everything thoroughly with a spatula or your hands until well combined.
⏱️ 10 min - 2
In a separate medium bowl, combine the diced red onion, seeded and diced tomatoes, diced cucumber, and 1 tablespoon chopped fresh parsley. Add 1 teaspoon sumac, 1/2 teaspoon salt (or to taste), 1 tablespoon olive oil, and 1 tablespoon lemon juice (plus an extra squeeze if desired). Mix well to combine all ingredients for the sumac salad.
⏱️ 5 min - 3
In a small bowl, whisk together the 1/2 cup mayonnaise, 2 tablespoons sour cream, 1 teaspoon garlic powder, 1 teaspoon smoked paprika powder, 1/2 teaspoon black pepper, 1/4 teaspoon salt (or to taste), 1 tablespoon lemon juice, and 1 tablespoon olive oil. Adjust seasoning to taste. Refrigerate the garlic sauce for at least 20 minutes to allow the flavors to meld, which is recommended for best flavor.
⏱️ 5 min - 4
Lay the 12 mini flour tortillas flat on a clean surface. Take a portion of the chicken mixture (about 1 1/2 tablespoons per tortilla) and spread it evenly over one side of each tortilla, pressing it down into a thin layer that extends to the edges. This will create the 'smash' effect.
⏱️ 10 min - 5
Heat a large skillet or griddle over medium-high heat. Lightly grease the skillet with a small amount of oil. Carefully place a tortilla into the hot skillet with the chicken side down. Gently press the tortilla down with a spatula to ensure even contact between the chicken mixture and the skillet.
⏱️ 1 min - 6
Cook the chicken-side down for 3 to 4 minutes, or until the chicken is golden brown and fully cooked through. Flip the tortilla over and cook the tortilla side for 1 to 2 minutes, or until it becomes crispy and golden. Repeat this process with the remaining tortillas and chicken mixture, adding more oil to the skillet as needed.
⏱️ 15 min - 7
Once cooked, spread a generous layer of the chilled garlic sauce over the crispy chicken side of each tortilla. Add a spoonful of the prepared sumac salad on top of the garlic sauce.
⏱️ 5 min - 8
Finish by topping with crispy shoestring potatoes. Fold the tacos in half and serve immediately while warm.
⏱️ 5 min