Spicy Crispy Chicken Tacos

We eat a lot of tacos around here, it’s safe to say they are a real family favorite. I have my go to chicken tacos that I make all the time but it’s fun to switch it up sometimes. So these are filled with chicken Tinga, lots of melted cheese wrapped inside a crispy baked corn tortilla and topped with fresh pico de Gallo. It’s hard not to fall in love with these.

Chicken Tinga

• 2 tbsp neutral oil
• 1 lb chicken thighs, boneless and skinless
• 2 tsp. smoked paprika
• 2 1/2 tsp. ground cumin
• 2 tsp. chili powder
• 3 garlic cloves, peeled and minced
• 1 chipotle pepper in adobo, minced
• 2 tbsp. adobo sauce
• 2/3 cup chicken stock
• salt and black pepper
• 6-8 corn tortillas
• 1/2 crumbled queso
• 1/2 cup shredded mozzarella
• top with cilantro and sliced avocado

Pico de Gallo

• 2 Roma tomatoes, medium dice
• 2 garlic cloves, peeled and minced
• 1/4 cup red onion, peeled and minced
• 1/2 lime juiced
• 1 tbsp. cilantro minced
• 1 tsp. jalapeno, minced
• 3 tbsp olive oil
• salt and black pepper

Directions

Preheat the oven to 350 degrees.

Starting with the chicken, heat a large skillet over medium heat with a little bit of oil. In a small bowl combine together the paprika, chili powder and cumin. Season both sides of the chicken, with salt and pepper. Place into the hot pan and sear for about 5-6 minutes then flip and continue to cook for another 5 more minutes. Add in the garlic, onion, chipotle peppers, adobo sauce and chicken stock. Then use a fork and tongs and shred the chicken into the sauce and let it simmer on medium low.

In a small bowl combine the cheeses together.

Lay out the tortillas onto a rimmed baking pan. Brush each one with a little bit of oil, on both sides. Place in the oven for about 4-5 minutes. Then remove from the oven. Fill each tortilla with a little bit of the cheeses and some shredded chicken. Fold it over and let them continue to bake for 5 minutes. Flip them over and continue for another 5-6 minutes until they are crisp.

While they are baking make the pico de Gallo. In a small bowl combine together the tomatoes, garlic, onion, jalapeño, lime, cilantro, olive oil and season with salt and pepper. Toss it all together until combined.

When the tacos are crispy remove from the oven and place on serving plates and top with pico de Gallo, avocado slices and cilantro. Enjoy!