Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo
Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo
Ingredients
For the Chicken
- 2 pounds boneless chicken thighs, cut into small pieces
- 1 teaspoon salt, or to taste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 2 tablespoons garlic, freshly minced
- 3 tablespoons oil, plus more for cooking
For the Pico de Gallo
- 1 onion, finely chopped and washed
- 1 tomato, finely diced
- 2 tablespoons cilantro, chopped
- 1 tablespoon lemon/lime juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
For the Spicy Taco Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons hot sauce, adjust to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon lemon juice
- 2 tablespoons water, to thin out the sauce, as needed
- 1 teaspoon cilantro, freshly chopped
To Assemble
- 18 mini tortillas
- 1 cup mozzarella cheese, shredded
- 1/2 cup oil, for frying, or as needed
Instructions
- 1
In a large bowl, combine the cut chicken thighs with 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 tablespoon garlic powder, and 1 teaspoon black pepper. Mix well to ensure the chicken is evenly coated. Set aside to marinate while you prepare other components.
⏱️ 5 min
- 2
Prepare the Pico de Gallo: In a medium bowl, combine the finely chopped and washed onion, finely diced tomato, 2 tablespoons chopped cilantro, 1 tablespoon lemon/lime juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
⏱️ 10 min
- 3
Prepare the Spicy Taco Sauce: In another medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 2-3 tablespoons hot sauce (start with 2 and add more to taste), 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, and 1 tablespoon lemon juice. Gradually add 2-3 tablespoons of water, stirring until the sauce reaches your desired consistency. Stir in 1 teaspoon of freshly chopped cilantro. Cover and refrigerate until ready to serve.
⏱️ 10 min
- 4
Cook the Chicken: Heat 3 tablespoons of oil in a large skillet or pan over medium-high heat. Add the 2 tablespoons of minced garlic and sauté for 1 minute until fragrant. Add the seasoned chicken pieces to the pan. Cook, stirring occasionally, for 10-12 minutes, or until the chicken is cooked through and crispy brown on the edges. Remove from heat and set aside.
⏱️ 15 min
- 5
Fry the Tortillas: Heat about 1/2 cup of oil in a clean skillet over medium heat. Once the oil is hot, place a mini tortilla in the pan. Sprinkle about 1 tablespoon of mozzarella cheese over half of the tortilla. Place a spoonful of the cooked chicken mixture on top of the cheese. Once the tortilla starts to soften and the cheese begins to melt (after about 30 seconds to 1 minute), fold the tortilla in half to create a taco shape, pressing gently with a spatula. Fry for 2-3 minutes on each side, or until crispy and golden brown. Repeat with the remaining tortillas, adding more oil to the pan as needed.
⏱️ 10 min
- 6
Serve the Crispy Chicken Tacos immediately with the chilled Pico de Gallo and Spicy Taco Sauce on the side for topping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo
For the Chicken
- 2 pounds boneless chicken thighs, cut into small pieces
- 1 teaspoon salt, or to taste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 2 tablespoons garlic, freshly minced
- 3 tablespoons oil, plus more for cooking
For the Pico de Gallo
- 1 onion, finely chopped and washed
- 1 tomato, finely diced
- 2 tablespoons cilantro, chopped
- 1 tablespoon lemon/lime juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
For the Spicy Taco Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons hot sauce, adjust to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon lemon juice
- 2 tablespoons water, to thin out the sauce, as needed
- 1 teaspoon cilantro, freshly chopped
To Assemble
- 18 mini tortillas
- 1 cup mozzarella cheese, shredded
- 1/2 cup oil, for frying, or as needed
Instructions
- 1
In a large bowl, combine the cut chicken thighs with 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 tablespoon garlic powder, and 1 teaspoon black pepper. Mix well to ensure the chicken is evenly coated. Set aside to marinate while you prepare other components.
⏱️ 5 min - 2
Prepare the Pico de Gallo: In a medium bowl, combine the finely chopped and washed onion, finely diced tomato, 2 tablespoons chopped cilantro, 1 tablespoon lemon/lime juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
⏱️ 10 min - 3
Prepare the Spicy Taco Sauce: In another medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 2-3 tablespoons hot sauce (start with 2 and add more to taste), 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, and 1 tablespoon lemon juice. Gradually add 2-3 tablespoons of water, stirring until the sauce reaches your desired consistency. Stir in 1 teaspoon of freshly chopped cilantro. Cover and refrigerate until ready to serve.
⏱️ 10 min - 4
Cook the Chicken: Heat 3 tablespoons of oil in a large skillet or pan over medium-high heat. Add the 2 tablespoons of minced garlic and sauté for 1 minute until fragrant. Add the seasoned chicken pieces to the pan. Cook, stirring occasionally, for 10-12 minutes, or until the chicken is cooked through and crispy brown on the edges. Remove from heat and set aside.
⏱️ 15 min - 5
Fry the Tortillas: Heat about 1/2 cup of oil in a clean skillet over medium heat. Once the oil is hot, place a mini tortilla in the pan. Sprinkle about 1 tablespoon of mozzarella cheese over half of the tortilla. Place a spoonful of the cooked chicken mixture on top of the cheese. Once the tortilla starts to soften and the cheese begins to melt (after about 30 seconds to 1 minute), fold the tortilla in half to create a taco shape, pressing gently with a spatula. Fry for 2-3 minutes on each side, or until crispy and golden brown. Repeat with the remaining tortillas, adding more oil to the pan as needed.
⏱️ 10 min - 6
Serve the Crispy Chicken Tacos immediately with the chilled Pico de Gallo and Spicy Taco Sauce on the side for topping.