Crispy Chicken Tacos with Creamy Salsa Dip
Crispy chicken tacos are stuffed with grilled chicken, salsa, and cheese and pan-fried, then served with a creamy salsa dip.
Servings: 5
Calories: 467kcal
Equipment
- Pan
- Baking Sheet optional
Ingredients
Creamy Salsa Dip
- 1 cup sour cream
- ½ avocado
- 1 tbsp lime juice
- 1 teaspoon chili olive oil
- 1 pinch of salt
- 5 tablespoon roasted chile pepper salsa medium
Chicken
- 8 oz grilled chicken strips thawed, diced
- ½ tablespoon garlic olive oil
- 4 tablespoon roasted chile pepper salsa medium
Tacos
- ½ jar roasted chile pepper salsa medium
- 2 teaspoon olive oil
- 10 corn tortillas
- 8 oz mozzarella cheese shredded
- cilantro for topping, optional
Instructions
Creamy Salsa Dip
- Combine all the creamy salsa dip ingredients in a food processor and blend until creamy.
- Refrigerate the dip in an airtight container until ready to serve.
Chicken
- Add garlic olive oil and 4 tablespoon of the salsa to a pan on medium heat. Add the diced chicken and simmer for 2 minutes. Transfer to a plate.
Tacos
- Blend ½ jar of salsa and 2 teaspoon of olive oil while the chicken cooks.
- Place a tortilla in the same pan used to cook the chicken on medium heat. Brush the blended salsa on the tortilla. Flip the tortilla and let it cook for a minute.
- Add 2 tablespoon of shredded chicken to half the tortilla, followed by a handful of shredded mozzarella. Then, gently fold the other side over to make a taco.
- After 20 seconds, flip the tortilla gently and cook it for 2 to 3 minutes until crispy.
- Transfer the taco to a wire cooling rack.
- Repeat the process until all the tortillas have been filled and cooked.
- Top with cilantro if desired and serve with the creamy salsa dip.
Notes
Storage
- Refrigerate leftovers for up to 3 days in an airtight container.
- For longer storage, chill the tacos, wrap them in plastic wrap, and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- To reheat the tacos, defrost them overnight in the refrigerator if frozen. Then, microwave them at 1-minute intervals until heated through.
- You can also bring them to room temperature and pan-fry them again over medium heat until crispy and warmed through.
- Use fresh lime juice if possible. Bottle lime juice can have a bitter flavor.
- If you can't find chili or garlic olive oil, simply add the appropriate amount of olive oil and a pinch of chili or garlic.
Nutrition
Calories: 467kcal | Carbohydrates: 30g | Protein: 25g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 566mg | Potassium: 532mg | Fiber: 5g | Sugar: 4g | Vitamin A: 777IU | Vitamin C: 4mg | Calcium: 331mg | Iron: 1mg
