Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo
Dive into a fiesta of flavors with our crunchy chicken tacos, perfectly golden and bursting with zest! Topped with a fiery homemade taco sauce and vibrant pico de gallo, these tacos are the ultimate crowd-pleaser. Get ready to savor every bite of this irresistible combo!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 2 lb (907 g) chicken thighs
- 2 tbsp (30 ml) cilantro
- 18-20 mini tortillas
- 1 cup (237 ml) mozzarella cheese
- 1 cup (118 ml) sour cream
- 1 tomato
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- chili powder (to taste)
- garlic (to taste)
- garlic powder (to taste)
- hot sauce (to taste)
- lemon juice (to taste)
- lemon/lime juice (to taste)
- 1 cup (118 ml) mayonnaise
- oil (to taste)
- onion (to taste)
- salt (to taste)
- smoked paprika (to taste)
- water (to taste)
👨🍳 Instructions
- 1
In a bowl, mix together chicken pieces, salt, smoked paprika, chili powder, garlic powder, and black pepper.
- 2
Heat oil in a pan over medium-high heat. Add minced garlic and sauté for 1 minute until fragrant. Add chicken and cook until it’s cooked through and crispy. Set aside.
- 3
In a bowl, combine chopped onion, diced tomato, cilantro, lemon/lime juice, salt, and black pepper. Mix well and refrigerate until ready to use.
- 4
In a bowl, mix together mayonnaise, sour cream, hot sauce (to taste), smoked paprika, salt, black pepper, garlic powder, and lemon juice. Add water to achieve the desired consistency. Stir in chopped cilantro.
- 5
Heat oil in a pan over medium heat. Place mozzarella cheese on top of mini tortillas. Add cooked chicken on fried tortillas. Close the tortillas and fry until crispy and golden brown on both sides.
- 6
Serve and enjoy your crispy chicken tacos with pico de gallo and spicy taco sauce!
💡 Pro Tips
- ✓Brine chicken thighs in 6% salt solution for 2-4 hours before seasoning to increase moisture retention by 15% and create more tender, juicy meat even when cooked to crispy doneness.technique6% salt solution, 2-4 hours
- ✓Cook chicken thighs to internal temperature of 175-180°F instead of the standard 165°F because the higher collagen content needs extra heat to break down into gelatin for optimal texture.timing175-180°F
- ✓Salt your pico de gallo tomatoes and let them drain for 15 minutes before mixing to remove excess water that would otherwise make your tacos soggy and dilute flavors.ingredient15 minutes
- ✓Heat your tortillas on a dry cast iron or carbon steel pan to 350-400°F surface temperature to create proper char spots and activate the corn's natural flavors through Maillard reactions.equipment350-400°F
- ✓Fry the assembled tacos seam-side down first for 2-3 minutes to seal the tortilla edge with melted cheese, preventing filling from escaping during the flip.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Crispy Chicken Tacos with Spicy Taco Sauce and Pico de Gallo
Dive into a fiesta of flavors with our crunchy chicken tacos, perfectly golden and bursting with zest! Topped with a fiery homemade taco sauce and vibrant pico de gallo, these tacos are the ultimate crowd-pleaser. Get ready to savor every bite of this irresistible combo!
📝 Ingredients
Shopping List
- 2 lb (907 g) chicken thighs
- 2 tbsp (30 ml) cilantro
- 18-20 mini tortillas
- 1 cup (237 ml) mozzarella cheese
- 1 cup (118 ml) sour cream
- 1 tomato
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- chili powder (to taste)
- garlic (to taste)
- garlic powder (to taste)
- hot sauce (to taste)
- lemon juice (to taste)
- lemon/lime juice (to taste)
- 1 cup (118 ml) mayonnaise
- oil (to taste)
- onion (to taste)
- salt (to taste)
- smoked paprika (to taste)
- water (to taste)
👨🍳 Instructions
- 1
In a bowl, mix together chicken pieces, salt, smoked paprika, chili powder, garlic powder, and black pepper.
- 2
Heat oil in a pan over medium-high heat. Add minced garlic and sauté for 1 minute until fragrant. Add chicken and cook until it’s cooked through and crispy. Set aside.
- 3
In a bowl, combine chopped onion, diced tomato, cilantro, lemon/lime juice, salt, and black pepper. Mix well and refrigerate until ready to use.
- 4
In a bowl, mix together mayonnaise, sour cream, hot sauce (to taste), smoked paprika, salt, black pepper, garlic powder, and lemon juice. Add water to achieve the desired consistency. Stir in chopped cilantro.
- 5
Heat oil in a pan over medium heat. Place mozzarella cheese on top of mini tortillas. Add cooked chicken on fried tortillas. Close the tortillas and fry until crispy and golden brown on both sides.
- 6
Serve and enjoy your crispy chicken tacos with pico de gallo and spicy taco sauce!
💡 Pro Tips
- ✓Brine chicken thighs in 6% salt solution for 2-4 hours before seasoning to increase moisture retention by 15% and create more tender, juicy meat even when cooked to crispy doneness.technique6% salt solution, 2-4 hours
- ✓Cook chicken thighs to internal temperature of 175-180°F instead of the standard 165°F because the higher collagen content needs extra heat to break down into gelatin for optimal texture.timing175-180°F
- ✓Salt your pico de gallo tomatoes and let them drain for 15 minutes before mixing to remove excess water that would otherwise make your tacos soggy and dilute flavors.ingredient15 minutes
- ✓Heat your tortillas on a dry cast iron or carbon steel pan to 350-400°F surface temperature to create proper char spots and activate the corn's natural flavors through Maillard reactions.equipment350-400°F
- ✓Fry the assembled tacos seam-side down first for 2-3 minutes to seal the tortilla edge with melted cheese, preventing filling from escaping during the flip.timing2-3 minutes