Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo

Name: Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo
Cook time: 50 min
Total time: 50 min
Yield: 9 servings
Ingredients: 2 lbs Chicken Thigh, boneless, cut into small pieces; Some Salt, to taste; 1 tsp Smoked Paprika; 1 tsp Chili Powder; 1 tbsp Garlic Powder; 1 tsp Pepper (Black); 2 tbsp Garlic, freshly minced; 3 tbsp Oil, plus more for cooking; 1 Onion, finely chopped and washed; 1 Tomato, finely diced; 2 tbsp Cilantro, chopped; 1 tbsp Lemon Juice, or Lime Juice; Some Salt, to taste; 1/2 tsp Pepper (Black); 1/2 cups Mayonnaise; 1/2 cups Sour Cream; 2 1/2 tbsp Hot Sauce, adjust to taste; 1 tsp Smoked Paprika; Some Salt, to taste; 1 tsp Pepper (Black); 1 tbsp Garlic Powder; 1 tbsp Lemon Juice; 2 1/2 tbsp Water, to thin out the sauce; 1 tsp Cilantro, freshly chopped

These Crispy Chicken Tacos combine tender, seasoned chicken with a bright pico de gallo and a creamy, spicy taco sauce for a satisfying crunch in every bite. The chicken is pan-seared until golden and crisp, folded into tortillas with melty cheese, then finished with a fresh, zesty salsa and a tangy, flavorful sauce. Perfect for a quick weeknight dinner or casual get-together.

These Crispy Chicken Tacos combine tender, seasoned chicken with a bright pico de gallo and a creamy, spicy taco sauce for a satis... Show more

By iramsfoodstory · Original recipe

Health Grade

B- · Healthy

Time

50 min

Price

0,53 €

Calories

397 kcal

low calorie

gluten free

low carb

keto

Method

Wash the produce

Rinse the tomato and the cilantro under cool water, then dry them well. Peel the onion; if it looks dusty, give it a quick rinse too. Wash and dry the lemon or lime so it’s ready to juice later.

Chop and juice

Finely chop the onion, then rinse the chopped onion under cold water in a strainer for a few seconds to soften its sharp bite; drain it very well. Finely dice the tomato, chop enough cilantro to give you 2 tablespoons plus 1 teaspoon total, and divide it for the pico and sauce. Mince the garlic. Cut the chicken thighs into small, bite-size pieces and pat them dry with paper towels so they brown instead of steam; don’t rinse raw chicken, which can spread bacteria around your sink. Cut the lemon or lime and squeeze out at least 2 tablespoons juice.

Season the chicken

Place the chicken in a large bowl and season it with salt, smoked paprika, chili powder, garlic powder, black pepper, the minced garlic, and oil. Toss until every piece is evenly coated, then let it sit for 15 minutes while you make the pico and sauce.

Mix the pico

In a medium bowl, combine the chopped onion, diced tomato, 2 tablespoons of the cilantro, and 1 tablespoon of the lemon or lime juice. Season with a pinch of salt and the remaining 1/2 teaspoon pepper, then stir well and taste. Let the pico sit while the chicken cooks so the flavors have a little time to come together.

Whisk the sauce

In another bowl, whisk together mayonnaise, sour cream, hot sauce, the remaining smoked paprika, the remaining garlic powder, a pinch of salt, the remaining black pepper, 1 tablespoon of lemon juice, and the remaining 1 teaspoon cilantro. Whisk in water a little at a time until the sauce is smooth and loose enough to drizzle.

Heat the skillet

Set a large skillet over medium-high heat and let it get hot for 2 minutes. Add just enough oil to lightly film the pan.

Pan-fry until crisp

Add the chicken in a single layer, working in batches if needed, and don’t crowd the pan or it will steam instead of crisp. Cook each batch 4 minutes without moving it much, then flip and cook 4 to 5 minutes more, until the edges are deep golden and the chicken is cooked through to 165° F. Add a little more oil between batches if the pan looks dry.

Assemble the tacos

Pile the crispy chicken into warm taco shells or tortillas, spoon the pico de gallo over the top, and finish with a generous drizzle of spicy taco sauce. Serve right away while the chicken is still hot and crisp, with extra pico and sauce on the side for anyone who wants more.