Description

This recipe began on my niece Chloe’s birthday, with salsa-stained aprons and the smell of garlic filling my sunny kitchen. I was scrambling to impress – flash-frying chicken while a 7-year-old “taste-tested” my tomatoes. What started as panic turned into taco magic. The moment those tacos hit the table? Silence, then a joyous crunch. Now, they’re my forever party trick – easy, joyful, and delicious. Whether it’s a Tuesday dinner or taco-night celebration, these bites bring people together. Let’s taco ’bout making memories, one crunch at a time.

Ingredients

Scale

For the Chicken

2 lbs boneless chicken thighs, cut in 1-inch pieces
1 tsp salt, 1 tsp smoked paprika
1 tsp chili powder, 1 tbsp garlic powder
1 tsp black pepper, 2 tbsp minced garlic
3 tbsp oil (plus more for frying)

Pico de Gallo

1 red onion, finely chopped & rinsed
1 Roma tomato, diced
2 tbsp chopped cilantro
1 tbsp lime juice
Salt & ½ tsp black pepper

Spicy Sauce

½ cup mayo + ½ cup sour cream
2–3 tbsp hot sauce
1 tsp smoked paprika
1 tbsp garlic powder
1 tbsp lemon juice, 1 tsp cilantro
Salt, pepper, 2–3 tbsp water to thin

To Assemble

18–20 mini tortillas (corn or flour)
1 cup mozzarella (or cotija)
Oil for tortilla frying

Instructions

Marinate Chicken: Toss with spices, garlic & oil. Let sit 10 mins.
Cook Chicken: Sear in hot oil 5–7 mins until crispy. Drain.
Make Pico: Mix onion, tomato, cilantro, lime, salt & pepper. Chill.
Whisk Sauce: Combine all sauce ingredients until smooth and drizzly.
Warm Tortillas: Heat or lightly fry until golden and pliable.
Assemble: Layer chicken, cheese, pico, and drizzle sauce on warm tortillas. Serve immediately!

Notes

Add cornstarch to the chicken for extra crunch
Use Roma tomatoes for less watery pico
Serve tacos hot – crispy waits for no one!

Prep Time: 20 mins
Cook Time: 20 mins

Nutrition

Calories: ~220 kcal per serving