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, 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 or lime juice
- 1/2 teaspoon salt, 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, 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
For Assembly
- 18 mini tortillas
- 1 cup mozzarella cheese
- 1/2 cup oil, for frying, as needed
Instructions
- 1
In a large bowl, combine the cut chicken thighs with salt, smoked paprika, chili powder, garlic powder, and black pepper. Mix well to ensure the chicken is evenly coated. Set aside to marinate while preparing other components.
⏱️ 5 min
- 2
Prepare the Pico de Gallo: In a medium bowl, combine the finely chopped and washed onion, finely diced tomato, chopped cilantro, lemon or lime juice, salt to taste, and 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 the mayonnaise, sour cream, hot sauce (start with 2 tablespoons and add more to taste), smoked paprika, salt, black pepper, garlic powder, and lemon juice. Gradually add water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Stir in the freshly chopped cilantro.
⏱️ 10 min
- 4
Cook the Chicken: Heat 3 tablespoons of oil in a large skillet or pan over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the marinated chicken pieces to the pan. Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and crispy. Remove from heat and set aside.
⏱️ 15 min
- 5
Assemble and Fry Tacos: Heat about 1/2 inch of oil in a clean large skillet or pan over medium heat. Once the oil is hot, place a mini tortilla in the pan. Immediately sprinkle about 1 tablespoon of mozzarella cheese onto one half of the tortilla. Place a spoonful of the cooked chicken on top of the cheese.
⏱️ 5 min
- 6
Using tongs or a spatula, fold the empty half of the tortilla over the cheese and chicken to create a taco shape. Press down gently. Fry for 2-3 minutes per side, or until the tortilla is crispy and golden brown and the cheese is melted and slightly browned. Repeat with the remaining tortillas, cheese, and chicken, adding more oil to the pan as needed.
⏱️ 10 min
- 7
Serve the crispy chicken tacos immediately with the prepared pico de gallo and spicy taco sauce on the side for dipping or drizzling.
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, 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 or lime juice
- 1/2 teaspoon salt, 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, 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
For Assembly
- 18 mini tortillas
- 1 cup mozzarella cheese
- 1/2 cup oil, for frying, as needed
Instructions
- 1
In a large bowl, combine the cut chicken thighs with salt, smoked paprika, chili powder, garlic powder, and black pepper. Mix well to ensure the chicken is evenly coated. Set aside to marinate while preparing other components.
⏱️ 5 min - 2
Prepare the Pico de Gallo: In a medium bowl, combine the finely chopped and washed onion, finely diced tomato, chopped cilantro, lemon or lime juice, salt to taste, and 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 the mayonnaise, sour cream, hot sauce (start with 2 tablespoons and add more to taste), smoked paprika, salt, black pepper, garlic powder, and lemon juice. Gradually add water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Stir in the freshly chopped cilantro.
⏱️ 10 min - 4
Cook the Chicken: Heat 3 tablespoons of oil in a large skillet or pan over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the marinated chicken pieces to the pan. Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and crispy. Remove from heat and set aside.
⏱️ 15 min - 5
Assemble and Fry Tacos: Heat about 1/2 inch of oil in a clean large skillet or pan over medium heat. Once the oil is hot, place a mini tortilla in the pan. Immediately sprinkle about 1 tablespoon of mozzarella cheese onto one half of the tortilla. Place a spoonful of the cooked chicken on top of the cheese.
⏱️ 5 min - 6
Using tongs or a spatula, fold the empty half of the tortilla over the cheese and chicken to create a taco shape. Press down gently. Fry for 2-3 minutes per side, or until the tortilla is crispy and golden brown and the cheese is melted and slightly browned. Repeat with the remaining tortillas, cheese, and chicken, adding more oil to the pan as needed.
⏱️ 10 min - 7
Serve the crispy chicken tacos immediately with the prepared pico de gallo and spicy taco sauce on the side for dipping or drizzling.