Cheesy Crispy Tacos with Chicken and Spicy Pickle Sauce
These delicious Crispy Tacos are cheesy, crunchy, and loaded with chicken, and a yummy spicy pickle sauce that you'll want to smother everything with.
Servings 10 tacos
Calories 409kcal
Ingredients
For the chicken
- 1 1/2 lbs (650-680 grams) boneless skinless chicken thighs, chopped into bite-sized pieces
- 1 ½ tsp Diamond Crystal Salt
- ½ tsp ground pepper
- 1/4 tsp ground turmeric
- 1 tbsp ground chili powder
- 3 tbsp plain Greek yogurt
- 1 ½ tsp smoked ground paprika
- 1 ½ tsp garlic powder
- 3 tbsp extra-virgin olive oil, divided
Spicy pickle sauce
- 1/2 cup packed chopped fresh dill
- 1 jalapeno, seeds removed, coarsely chopped
- 1 teaspoon finely grated lemon zest plus
- 1 teaspoon lemon juice
- 1 small pickle
- 1 tbsp pickle juice
- 1/3 cup tahini
- 6 tbsp plain Greek yogurt
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Tomato salad
- 1 pint cherry tomatoes halved or quartered
- 1 tbsp extra-virgin olive oil
- ½ tsp Diamond Crystal Salt
- ¼ tsp ground pepper
- 2 tsp red wine vinegar
For serving
- 1 1 small red onion diced
- 10 6-inch soft corn or flour tortillas
- 3 cups grated mozzarella cheese
- Optional: tzatziki for dipping
Instructions
- Marinate the chicken: To a bowl add the salt, pepper, turmeric, chili powder, greek yogurt, smoked paprika, garlic powder and 2 tbsp olive oil. Whisk together until combined and then add the chicken pieces. Toss to coat with the marinade and marinate on the counter for 30 minutes.
- While the chicken marinates, make the green sauce: To a food processor add the dill, jalapeno, lemon zest and pickle. Pulse until the mixture is finely chopped. Add the lemon juice, pickle juice, tahini, Greek yogurt and olive oil and pulse until you get a fairly smooth sauce. Taste and adjust seasonings with salt and pepper if desired. Set aside in the fridge.
- Make the tomato salad by combining the halved cherry tomatoes with olive oil, salt, pepper and red wine vinegar. Toss to combine and set aside.
- Dice the red onion and set aside.
- Cook the chicken: After the chicken has marinated for 30 minutes, heat a large skillet (or flat top grill) over medium-high heat. When the skillet (or grill) is hot, add 1 tablespoon olive oil and then add the pieces of marinated chicken. Cook, stirring often, until the chicken is cooked through and browned. Remove from the heat and set aside.
- Tip: If you’re using corn tortillas, wrap them in a paper towel and warm them in the microwave for about 30 seconds before assembling them so that they’re more pliable.
- Assemble the tacos: Lay the tortillas out on a cutting board or even a large baking sheet. Divide the cheese between 10 soft tacos, sprinkling the cheese over each tortilla. Then layer the cooked chicken on one side of each tortilla.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil and when the pan is hot, layer 2 tortillas at a time in the pan (don’t fold them over yet). Let them cook for about 1 minute until the cheese starts to melt, then use a spatula to fold over the tortilla to close it. Cook the tortillas for 1-2 more minutes per side until crispy. Repeat until all tacos are cooked.
- To serve, pull the taco apart and add a tablespoon or two of the tomato salad and diced red onion. Fold the taco back up and dip into spicy pickle sauce and/or tzatziki.
Notes
- If you don't have time to make the spicy pickle sauce, just serve with our tzatziki sauce and they will still be delish!
- If you love these tacos, try our Easy Buffalo Chicken Tacos
Nutrition
Serving: 1taco | Calories: 409kcal | Carbohydrates: 27.7g | Protein: 32.8g | Fat: 19.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 10.6g | Cholesterol: 57.1mg | Sodium: 919.4mg | Fiber: 2.2g | Sugar: 2.8g
