Crispy Chicken Tacos

Serves 1
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Directions

  1. 1In a bowl, mix together chicken pieces, salt, smoked paprika, chili powder, garlic powder, and black pepper.
  2. 2In a bowl, mix together chicken pieces, salt, smoked paprika, chili powder, garlic powder, and black pepper.
  3. 3In a bowl, mix together chicken pieces, salt, smoked paprika, chili powder, garlic powder, and black pepper.
  4. 4Add olive oil to the chicken mixture.
  5. 5Add olive oil to the chicken mixture.
  6. 6Add olive oil to the chicken mixture.
  7. 7Mix all the ingredients well with the chicken.
  8. 8Mix all the ingredients well with the chicken.
  9. 9Mix all the ingredients well with the chicken.
  10. 10Heat oil in a pan over medium-high heat.
  11. 11Heat oil in a pan over medium-high heat.
  12. 12Heat oil in a pan over medium-high heat.
  13. 13Add minced garlic to the pan and sauté for 1 minute until fragrant.
  14. 14Add minced garlic to the pan and sauté for 1 minute until fragrant.
  15. 15Add minced garlic to the pan and sauté for 1 minute until fragrant.
  16. 16Add the seasoned chicken to the pan.
  17. 17Add the seasoned chicken to the pan.
  18. 18Add the seasoned chicken to the pan.
  19. 19Cook the chicken until it's cooked through and crispy, then set aside.
  20. 20Cook the chicken until it's cooked through and crispy, then set aside.
  21. 21Cook the chicken until it's cooked through and crispy, then set aside.
  22. 22In a bowl, combine chopped onion, diced tomato, cilantro, lemon/lime juice, salt, and black pepper for the pico de gallo. Mix well and refrigerate until ready to use.
  23. 23In a bowl, combine chopped onion, diced tomato, cilantro, lemon/lime juice, salt, and black pepper for the pico de gallo. Mix well and refrigerate until ready to use.
  24. 24In a bowl, combine chopped onion, diced tomato, cilantro, lemon/lime juice, salt, and black pepper for the pico de gallo. Mix well and refrigerate until ready to use.
  25. 25In a bowl, mix together mayonnaise, sour cream, hot sauce, smoked paprika, salt, black pepper, garlic powder, and lemon juice for the spicy taco sauce. Add water to achieve the desired consistency and stir in chopped cilantro.
  26. 26In a bowl, mix together mayonnaise, sour cream, hot sauce, smoked paprika, salt, black pepper, garlic powder, and lemon juice for the spicy taco sauce. Add water to achieve the desired consistency and stir in chopped cilantro.
  27. 27In a bowl, mix together mayonnaise, sour cream, hot sauce, smoked paprika, salt, black pepper, garlic powder, and lemon juice for the spicy taco sauce. Add water to achieve the desired consistency and stir in chopped cilantro.
  28. 28Heat oil in a clean pan over medium heat.
  29. 29Heat oil in a clean pan over medium heat.
  30. 30Heat oil in a clean pan over medium heat.
  31. 31Place mini tortillas in the pan.
  32. 32Place mini tortillas in the pan.
  33. 33Place mini tortillas in the pan.
  34. 34Add mozzarella cheese on top of the tortillas.
  35. 35Add mozzarella cheese on top of the tortillas.
  36. 36Add mozzarella cheese on top of the tortillas.
  37. 37Place cooked chicken on the fried tortillas.
  38. 38Place cooked chicken on the fried tortillas.
  39. 39Place cooked chicken on the fried tortillas.
  40. 40Fold the tortillas and fry until crispy and golden brown on both sides.
  41. 41Fold the tortillas and fry until crispy and golden brown on both sides.
  42. 42Fold the tortillas and fry until crispy and golden brown on both sides.
  43. 43Serve your crispy chicken tacos with pico de gallo and spicy taco sauce.
  44. 44Serve your crispy chicken tacos with pico de gallo and spicy taco sauce.
  45. 45Serve your crispy chicken tacos with pico de gallo and spicy taco sauce.

Ingredients

  • 2 lb boneless chicken thighs, cut into small pieces
  • 2 lb boneless chicken thighs, cut into small pieces
  • 2 lb boneless chicken thighs, cut into small pieces
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 tbsp freshly minced garlic
  • 2 tbsp freshly minced garlic
  • 2 tbsp freshly minced garlic
  • 3 tbsp oil
  • 3 tbsp oil
  • 3 tbsp oil
  • 1 onion, finely chopped and washed
  • 1 onion, finely chopped and washed
  • 1 onion, finely chopped and washed
  • 1 tomato, finely diced
  • 1 tomato, finely diced
  • 1 tomato, finely diced
  • 2 tbsp chopped cilantro
  • 2 tbsp chopped cilantro
  • 2 tbsp chopped cilantro
  • 1 tbsp lemon/lime juice
  • 1 tbsp lemon/lime juice
  • 1 tbsp lemon/lime juice
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 2 tbsp hot sauce
  • 2 tbsp hot sauce
  • 2 tbsp hot sauce
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 1 tsp cilantro, freshly chopped
  • 1 tsp cilantro, freshly chopped
  • 1 tsp cilantro, freshly chopped
  • 18 mini tortillas
  • 18 mini tortillas
  • 18 mini tortillas
  • 1 cup mozzarella cheese
  • 1 cup mozzarella cheese
  • 1 cup mozzarella cheese
  • Oil for frying
  • Oil for frying
  • Oil for frying

Equipment

bowlpantongsspatula