halfbakedharvest4.9
Chili Crisp Chicken Tacos with Spicy Mango Salsa
These come together easily and are so delicious...a fun twist on the usual taco night!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●blender
- ●oven
📝 Preparation Steps
1
1. To make the chili crisp. In a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter begins to brown and the garlic crisps. Remove from the heat. Mix in the chili flakes and sesame seeds, transfer to a heat-proof bowl. 2. In a large skillet, heat the olive oil and chicken, over medium heat. Cook the meat, breaking it up as it cooks, until the chicken is browned, about ⏱️ 5 minutes. Add the curry paste, soy sauce, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened around the chicken, ⏱️ 5 minutes. Stir in the pickled ginger and a splash of the liquid in the jar. Cook until the ginger caramelizes, ⏱️ 2-3 minutes. Remove from the heat and stir in 2-3 tablespoons of the chili crisp sauce. 3. Preheat the oven to 425° F. Line the taco shells up on a sheet pan. Bake ⏱️ 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake ⏱️ 10 minutes, until the cheese has melted.4. Meanwhile, make the salsa by combining all ingredients in a bowl. 5. To make the avocado crema, combine all ingredients in a blender and blend until smooth. Season with salt.6. Serve the tacos topped with avocado, salsa, and extra chili crisp.
sesame seeds2 tablespoonsground chicken1 poundavocado1
Nutrition Facts
calories
642 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...