Crispy Chicken Tacos | Taco Tuesday | Hina Barkat.

In a bowl, add the boneless chicken thighs. Season with salt, red chili powder, Cajun seasoning, and garlic powder. Drizzle with olive oil and mix well.

Heat oil in a pan over medium heat. Add the seasoned chicken and cook until it is cooked through and crispy. Once done, set aside.

For the Pico de Gallo, combine diced onion, tomato, and fresh cilantro in a bowl. Season with salt and black pepper, and add lemon juice. Mix well and refrigerate until ready to use.

To prepare the spicy sauce, mix sour cream, yogurt, and red chili sauce in a bowl. Add lemon juice, salt, black pepper, and garlic salt. Combine thoroughly.

Heat some oil in a pan and fry the tortillas on both sides until golden. Spread an even layer of the spicy sauce on each tortilla.

Add the cooked chicken on top and sprinkle with mozzarella cheese. Fold the tortillas and cook on both sides until crispy and golden brown.

Equipment Needed

Allergens