Crispy Chicken Tacoswith Spicy Taco Sauce and Pico de Gallo

1. 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.

2. 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.

3. 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.

4. Transfer the cooked chicken to a plate and set aside while you prepare the toppings.

5. 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.

6. 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.

7. Add 2–3 tbsp water to the sauce, stirring until you reach a smooth, drizzle‑able consistency, then fold in the freshly chopped cilantro.

8. 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.

9. 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.

10. Remove the taco, repeat with the remaining tortillas, cheese, and chicken, keeping cooked tacos warm on a plate covered with foil.

11. 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.

12. Optionally garnish with extra cilantro leaves and a wedge of lime for added brightness.

13. Serve immediately while the tacos are hot and the cheese is still gooey.