Description
Spicy chili crisp chicken tacos bring Mexican-inspired flavors dancing across your plate with zesty mango salsa. Crispy, tangy layers of excitement promise a memorable meal that satisfies cravings and delights taste buds in one delicious bite.
Ingredients
Scale
Meat and Protein:
- 1 pound ground chicken
- 12 hard shell tacos
Spices and Sauces:
- 1/4 cup Thai red curry paste
- 1/3 cup tamari sauce or soy sauce
- 1/4 cup lime juice
- 6 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
- 1–4 tablespoons chili flakes
- 2 tablespoons sesame seeds
- 2 teaspoons honey
Vegetables, Herbs, and Toppings:
- 3–4 cloves garlic
- 1/3 cup pickled ginger + 3 tablespoons of liquid in the jar
- 2 cups shredded Monterey or pepper jack cheese
- 1 mango
- 1 Serrano or jalapeño pepper
- 1/2 cup fresh cilantro
- 1/4 cup fresh Thai basil or basil
- 2 green onions
- 1 avocado
- 1/4 cup cilantro
Instructions
- Craft the chili crisp by gently melting butter with minced garlic and a hint of chili flakes in a small skillet until the butter caramelizes and garlic turns golden. Remove from heat, then fold in additional chili flakes and sesame seeds, transferring to a heat-proof container.
- In a large skillet, sauté chicken over medium heat, breaking it into crumbles until browned, approximately 5 minutes. Introduce curry paste, soy sauce, and water, reducing heat to simmer until the sauce thickens around the meat, about 5 minutes. Incorporate pickled ginger and its brine, cooking until ginger caramelizes, 2-3 minutes. Finish by stirring in chili crisp sauce.
- Preheat oven to 425°F. Prepare tortillas by lightly rubbing with olive oil, then layer with cheese and seasoned chicken. Fold tortillas in half, creating a sealed pocket. Bake for 10-12 minutes, flipping midway to ensure crispy exterior and melted cheese.
- While tacos bake, rapidly combine mango, herbs, and seasonings to create a vibrant salsa.
- Blend avocado, cream, and complementary spices until silky smooth, adjusting salt to taste.
- Plate tacos and embellish with fresh avocado slices, zesty salsa, and an extra drizzle of chili crisp for heightened flavor complexity.
Notes
- Customize Heat Levels by adjusting chili flakes and curry paste to match personal spice tolerance.
- Swap Proteins effortlessly with ground turkey, beef, or plant-based crumbles for dietary preferences.
- Elevate Vegetarian Version by replacing chicken with black beans, roasted cauliflower, or jackfruit for protein-rich alternative.
- Make-Ahead Friendly by preparing chili crisp and salsa in advance, storing separately in refrigerator for quick assembly later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 478 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 95 mg