42 | | 43 THE UCB COOKBOOK For the chicken: 1. Cut chicken into small pieces. In a bowl, mix chicken pieces, salt, smoked paprika, garlic powder, chili powder and black pepper. 2. Heat oil in a pan over a medium high heat. Add chicken, cook until it’s cooked through and crispy. Set aside. For pico de gallo: In a bowl, combine chopped onion, diced tomato, cilantro, lemon juice, salt and black pepper, mix and refrigerate until ready to use. For spicy taco sauce: In a bowl, mix mayonnaise, sour cream, hot sauce (to taste), smoked paprika, salt, black pepper, garlic powder and lemon juice. Add water to achieve desired consistency. Stir in chopped cilantro. Fry tortillas: 1. Heat oil in a pan over medium heat. 2. Sprinkle mozzarella cheese on top and place cooked chicken on fried tortillas. 3. Close the tortillas and cook until crispy and golden brown on both sides. 4. Serve and enjoy your crispy chicken tacos! Cooking instructions Ingredients For the chicken: Boneless chicken thighs 1kg Smoked paprika 1 tsp Chili powder 1 tsp Garlic powder 1 tsp Garlic clove 2 Vegetable oil 15ml Salt and pepper For the pico de gallo: White onion 1 Tomato 1 Cilantro, fresh 15g Lemon juice ¼ tsp Salt and pepper For the spicy taco sauce: Mayonnaise ½ cup Sour cream ½ cup Hot sauce to taste Smoked paprika 1 tsp Garlic powder 1 tsp Lemon juice ¾ tsp Cilantro, fresh 15g Salt and pepper, to taste Tortillas, ready to use Mozzarella cheese, grated (optional), to taste CRISPY CHICKEN TACOS WITH SPICY TACO SAUCE AND PICO DE GALLO Country of origin Mexico Servings 6 Recipe by Mercedes Ellis Cooking time 45-60 minutes
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