Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo
Crispy chicken tacos packed with smoky, spicy seasoning are paired with a fresh, zesty pico de gallo and a creamy, fiery taco sauce. The mini tortillas are toasted with mozzarella for extra crunch, making each bite a vibrant mix of textures and flavors.
Maker: Iram Mansoor
From: Instagram(view original)
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Ingredients
- 3 tbsp oil
- 18 mini tortillas
- 1 cup mozzarella cheese
- oil
Chicken
- 2 lb boneless chicken thighs
- to taste salt
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tbsp garlic powder
- 1 tsp black pepper
- 2 tbsp freshly minced garlic
Pico de Gallo
- 1 onion
- 1 tomato
- 2 tbsp cilantro
- 1 tbsp lemon/lime juice
- to taste salt
- 1/2 tsp black pepper
Spicy Taco Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp hot sauce
- 1 tsp smoked paprika
- to taste salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp lemon juice
- 2 tbsp water
- 1 tsp cilantro
Instructions
- 11. In a large bowl, combine the chicken pieces with salt, smoked paprika, chili powder, garlic powder, black pepper, and the freshly minced garlic; toss until every piece is evenly coated.
- 22. Heat 3 tbsp of oil in a large skillet over medium‑high heat. When the oil shimmers, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 33. Add the seasoned chicken to the skillet in a single layer. Cook, stirring occasionally, for 8–10 minutes until the chicken is fully cooked through and the edges are crispy and golden.
- 44. Transfer the cooked chicken to a plate and set aside while you prepare the toppings.
- 55. While the chicken cooks, make the pico de gallo: in a medium bowl combine the finely chopped onion, diced tomato, chopped cilantro, lemon/lime juice, a pinch of salt, and ½ tsp black pepper. Mix well, cover, and refrigerate until needed.
- 66. Prepare the spicy taco sauce: in a separate bowl whisk together the mayonnaise, sour cream, hot sauce (adjust to taste), smoked paprika, a pinch of salt, 1 tsp black pepper, garlic powder, and lemon juice.
- 77. Add 2–3 tbsp water to the sauce, stirring until you reach a smooth, drizzle‑able consistency, then fold in the freshly chopped cilantro.
- 88. Heat a thin layer of oil in a clean skillet over medium heat. Place one mini tortilla in the pan, sprinkle a generous handful of mozzarella cheese over it, and add a portion of the cooked chicken on top of the cheese.
- 99. Fold the tortilla in half to enclose the filling. Cook for 2–3 minutes per side, pressing gently, until the tortilla is crispy and the cheese has melted.
- 1010. Remove the taco, repeat with the remaining tortillas, cheese, and chicken, keeping cooked tacos warm on a plate covered with foil.
- 1111. To serve, place each crispy chicken taco on a plate, top with a spoonful of pico de gallo, and drizzle with the spicy taco sauce.
- 1212. Optionally garnish with extra cilantro leaves and a wedge of lime for added brightness.
- 1313. Serve immediately while the tacos are hot and the cheese is still gooey.
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Frequently asked questions
- How long does it take to make Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo recipe come from?
- It was shared by Iram Mansoor on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.