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–+ servings
Iram Mansoor

Crispy Chicken Tacos with Spicy Taco Sauce & Pico de Gallo

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These crispy chicken tacos are bursting with flavor—from juicy, well-seasoned chicken to a fiery, creamy taco sauce and zesty pico de gallo. Pan-fried to golden perfection with melted cheese, they’re the perfect fusion of crunch, spice, and freshness.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 20 Mini Tacos
Ingredients Method Video Notes

Ingredients
 
 

For the Chicken:
  • 2 lbs boneless chicken thighs, cut into small bite-sized pieces
  • Salt, to taste
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tbsp freshly minced garlic
  • 3 tbsp oil (plus more for cooking)
For the Pico de Gallo:
  • 1 small red or white onion, finely chopped and rinsed
  • 1 medium tomato, finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime or lemon juice
  • Salt, to taste
  • 1/2 tsp black pepper
For the Spicy Taco Sauce:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2-3 tbsp hot sauce (adjust to taste)
  • 1 tsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • Salt, to taste
  • 1 tbsp lemon juice
  • 2-3 tbsp water (to thin as needed)
  • 1 tsp fresh cilantro, chopped
For Assembly:
  • 18-20 mini tortillas
  • 1 cup shredded mozzarella cheese
  • Neutral oil, for frying

Method
 

Marinate the Chicken:
  1. In a large bowl, combine the chicken pieces with salt, smoked paprika, chili powder, garlic powder, black pepper, and minced garlic.
  2. Add 3 tablespoons of oil and mix until the chicken is evenly coated. Let sit for at least 15–30 minutes for flavor development.
Cook the Chicken:
  1. Heat a large skillet over medium-high heat.
  2. Add a drizzle of oil and cook the chicken until browned, crispy at the edges, and fully cooked through, about 6–8 minutes.
  3. Stir occasionally. Set aside.
Prepare the Pico de Gallo:
  1. In a small bowl, mix together the chopped onion, tomato, cilantro, lime/lemon juice, salt, and black pepper.
  2. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
Make the Spicy Taco Sauce:
  1. In another bowl, whisk together the mayonnaise, sour cream, hot sauce, smoked paprika, garlic powder, black pepper, salt, lemon juice, and water to thin the sauce to desired consistency.
  2. Stir in chopped cilantro. Refrigerate for at least 15 minutes for flavors to meld.
Assemble and Cook the Tacos:
  1. Heat a nonstick skillet or griddle over medium heat with a light coating of oil. Lay down a tortilla and sprinkle a bit of mozzarella cheese on one half.
  2. Add a spoonful of the cooked chicken over the cheese.
  3. Fold the tortilla in half (like a quesadilla) and press down gently. Cook for 2–3 minutes per side, or until golden brown and crispy.
  4. Repeat with remaining tortillas and filling.
To Serve:
  1. Serve the crispy tacos hot with a drizzle of spicy taco sauce and a spoonful of fresh pico de gallo.
  2. Perfect with lime wedges on the side or a side of guacamole.

Video

Notes

  • Mini Tortillas: If using regular-sized tortillas, you may get 10–12 tacos instead of 18–20. Adjust filling accordingly.
  • Cheese Options: Feel free to use pepper jack or Mexican blend cheese for added flavor.
  • Taco Sauce Tip: For a smokier sauce, add chipotle sauce or chopped chipotle peppers in adobo.
  • Make Ahead: The taco sauce and pico de gallo can be prepared a day in advance and refrigerated.
  • Crunch Factor: For extra crispy tacos, use a cast-iron skillet and press the tortillas with a spatula while frying.

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