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Crispy Chicken Tacos with Pico de Gallo and Spicy Taco Sauce
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Crispy Chicken Tacos with Pico de Gallo and Spicy Taco Sauce

50 minServes 6Nutri-Score C€€
from @iramsfoodstory133 imports1 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless chicken thighs (cut into small pieces)Meat900 g
  • salt (to taste)Spices8 g
  • smoked paprika (1 tsp for the chicken, 1 tsp for the sauce)Spices2 g
  • chili powderSpices2 g
  • garlic powder (1 tbsp for the chicken, 1 tbsp for the sauce)Spices12 g
  • black pepper (1 tsp for the chicken, 1 tsp for the sauce, 1/2 tsp for the pico de gallo)Spices5 g
  • garlic (freshly minced)Produce6 pieces
  • oil (plus more for frying)Pantry45 ml
  • onion (finely chopped and washed)Produce1 piece
  • tomato (finely diced)Produce1 piece
  • cilantro (chopped; 2 tbsp for the pico de gallo, 1 tsp for the sauce)Produce6 g
  • lemon/lime juice (1 tbsp for the pico de gallo, 1 tbsp for the sauce)Produce30 ml
  • mayonnaisePantry120 ml
  • sour creamDairy120 ml
  • hot sauce (adjust to taste)Pantry45 ml
  • water (to thin out the sauce)Other45 ml
  • mini tortillasBakery19 pieces
  • mozzarella cheese (shredded)Dairy100 g

per serving

Nutrition

496kcal

Carbs
29 g
Proteins
29 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl ×3

step by step

Method

  1. Season the chicken

    • In a bowl, mix the chicken pieces with salt, smoked paprika, chili powder, garlic powder and black pepper until evenly coated.
    Step 1

  2. Cook the chicken

    • Heat oil in a pan over medium-high heat and sauté the minced garlic for 1 min until fragrant.
    • Add the seasoned chicken and cook until cooked through and crispy.
    • Set the chicken aside.
    Step 2

  3. Make the pico de gallo

    • In a bowl, combine the chopped onion, diced tomato, cilantro, lemon/lime juice, salt and black pepper.
    • Mix well and refrigerate until ready to use.
    Step 3

  4. Prepare the spicy taco sauce

    • In a bowl, mix the mayonnaise, sour cream, hot sauce, smoked paprika, salt, black pepper, garlic powder and lemon juice.
    • Add water to reach the desired consistency, then stir in the chopped cilantro.
    Step 4

  5. Fry the tortillas

    • Heat oil in a pan over medium heat.
    • Fry the tortillas briefly, then add mozzarella cheese on top.
    Step 5

  6. Fill and crisp the tacos

    • Place the cooked chicken on the fried tortillas.
    • Close the tortillas and fry until crispy and golden brown on both sides.
    Step 6

  7. Serve

    • Serve the crispy chicken tacos with the pico de gallo and spicy taco sauce.
    Step 7
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