Crispy Chicken Tacos
Crispy Chicken Tacos
Ingredients
For the Crispy Chicken Tacos
- 1 pound cooked chicken breast, shredded
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas, street taco size
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons vegetable oil
For the Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon hot sauce, such as Sriracha or Cholula
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Pico de Gallo
- 2 Roma tomatoes, diced
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Prepare the seasoned chicken: In a medium bowl, combine the shredded cooked chicken with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Toss until the chicken is evenly coated. Set aside.
⏱️ 2 min
- 2
Make the Creamy Garlic Sauce: In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, hot sauce, salt, and black pepper until smooth and well combined. Taste and adjust seasoning if needed. Set aside.
⏱️ 3 min
- 3
Prepare the Pico de Gallo: In another medium bowl, combine the diced Roma tomatoes, diced cucumber, finely chopped red onion, chopped fresh cilantro, lime juice, and salt. Stir gently to combine. Set aside.
⏱️ 5 min
- 4
Cook the Crispy Chicken Tacos: Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium-high heat. Once hot, place one flour tortilla in the pan. Sprinkle about 1/4 cup of shredded Monterey Jack cheese over one half of the tortilla. Spoon about 1/4 cup of the seasoned chicken over the cheese, then top with another sprinkle of cheese.
⏱️ 1 min
- 5
Using tongs, carefully fold the empty half of the tortilla over the filling to create a taco shape. Press down gently with a spatula to help the cheese melt and crisp the tortilla. Cook for 2-3 minutes per side, or until both sides are golden brown and crispy, and the cheese is melted and gooey. Remove from the pan and set aside on a plate. Repeat with the remaining tortillas, chicken, and cheese, adding the remaining 1 tablespoon of oil as needed.
⏱️ 9 min
- 6
Serve: Arrange the crispy chicken tacos on a serving platter. Drizzle generously with the Creamy Garlic Sauce, then top with fresh Pico de Gallo. Garnish with extra chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Tacos
Ingredients
For the Crispy Chicken Tacos
- 1 pound cooked chicken breast, shredded
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas, street taco size
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons vegetable oil
For the Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon hot sauce, such as Sriracha or Cholula
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Pico de Gallo
- 2 Roma tomatoes, diced
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Prepare the seasoned chicken: In a medium bowl, combine the shredded cooked chicken with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Toss until the chicken is evenly coated. Set aside.
⏱️ 2 min - 2
Make the Creamy Garlic Sauce: In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, hot sauce, salt, and black pepper until smooth and well combined. Taste and adjust seasoning if needed. Set aside.
⏱️ 3 min - 3
Prepare the Pico de Gallo: In another medium bowl, combine the diced Roma tomatoes, diced cucumber, finely chopped red onion, chopped fresh cilantro, lime juice, and salt. Stir gently to combine. Set aside.
⏱️ 5 min - 4
Cook the Crispy Chicken Tacos: Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium-high heat. Once hot, place one flour tortilla in the pan. Sprinkle about 1/4 cup of shredded Monterey Jack cheese over one half of the tortilla. Spoon about 1/4 cup of the seasoned chicken over the cheese, then top with another sprinkle of cheese.
⏱️ 1 min - 5
Using tongs, carefully fold the empty half of the tortilla over the filling to create a taco shape. Press down gently with a spatula to help the cheese melt and crisp the tortilla. Cook for 2-3 minutes per side, or until both sides are golden brown and crispy, and the cheese is melted and gooey. Remove from the pan and set aside on a plate. Repeat with the remaining tortillas, chicken, and cheese, adding the remaining 1 tablespoon of oil as needed.
⏱️ 9 min - 6
Serve: Arrange the crispy chicken tacos on a serving platter. Drizzle generously with the Creamy Garlic Sauce, then top with fresh Pico de Gallo. Garnish with extra chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 1 min