Ground chicken seasoned with taco seasoning, fresh onion, jalapeno, garlic, and cilantro is pan-fried in a corn tortilla in olive oil until golden brown and crispy. It is served with a homemade, spicy, citrusy lime mixed greens tomato salad, drizzled with cool, creamy Cholula sour cream, creating a crispy chicken tacos recipe that's an easy dinner for taco night.
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Crispy, Zesty, and Cool
Explore a fusion of Mexican and Middle Eastern cuisine techniques with this Easy, Spicy, Crispy Chicken Tacos with Cholula Sour Cream. This dish is a perfect combination of bold flavors and textures that starts with ground chicken seasoned with a simple seasoning blend of taco seasoning, fresh onions, fiery jalapenos, aromatic garlic, and refreshing cilantro.
The chicken is pan-fried in olive oil until it reaches a golden-brown crispiness and is then flipped to crisp the corn tortilla. It is served with a refreshing salad of Campari tomatoes and mixed greens, adding a fresh and zesty contrast to the crispy chicken.
Finally, the dish is topped with a super simple, cool, creamy Cholula sour cream, creating a culinary experience that balances the heat with a soothing creaminess. This recipe is perfect for a weeknight dinner or a gathering with friends and is guaranteed to take you on a delightful journey through taste and texture, making every bite memorable.
Mexico to the Middle East
This recipe employs a technique similar to that used in making Lebanese meat pies, also known as sfiha or sfeeha (alternatively known as lahem bi ajin), in how the fillings are prepared and encased before cooking.
Both dishes involve a flavorfully packed seasoning of the meat—ground chicken for the tacos and typically a mixture of lamb or beef for the meat pies—with a rich blend of spices, herbs, and aromatic vegetables, highlighting the importance of flavor depth and complexity in the fillings.
Looking for authentic Middle Eastern recipes? Check out Middle Eats and Amira's Pantry. And specifically Lebanese, check out Maureen Abood and Feel Good Foodie.
Their Similarities
In both recipes, the seasoned meat is then spread on a carbohydrate ingredient; for the tacos, it's a corn tortilla, and for the Lebanese meat pies, it's a soft dough or flatbread.
This method keeps the savory filling intact and ensures that the outer layer crisps up during cooking, providing a delightful contrast to the juicy, flavorful layered or stuffed meat.
The final cooking process—pan-frying for the tacos and baking for the meat pies—further accentuates the crispy exterior, making both dishes irresistibly appealing with their blend of textures and flavors a delightful experience.
What Easy, Flavorful Recipe Will You Try Next?
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Ingredients with Steps
Make the aromatic paste by combining fresh cilantro, onion, jalapeno, and garlic in a food processor and chopping it small. Then, divide it into portions as instructed in the recipe and use one portion to season the ground chicken.
Add taco seasoning, kosher salt, and ground black pepper to the ground chicken mixture. Then, spread the chicken mixture, but don't use the tortillas. In a large cast iron skillet or heavy bottom pan, pan fry in olive oil on medium-high heat, meat side down, until golden brown.
Finally, flip to slightly crisp the tortilla. Next, make the Cholula sour cream by combining sour cream with Cholula Original Hot Sauce, lime juice, salt, and pepper. Then, make the salad by combining the remaining aromatic paste with cut Campari tomatoes, lime juice, salt, and pepper.
Then assemble the tacos, top with the salad, and drizzle sauce over the tacos.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Cholula Hot Sauce – A popular Mexican hot sauce made from a blend of arbol and piquín peppers combined with vinegar, spices, and seasonings. It’s known for its balanced heat and flavor, adding a spicy, tangy kick to the sour cream in this recipe.
- Sour Cream – A tangy, creamy dairy product made by fermenting cream with lactic acid bacteria. It’s used to balance the spice in this recipe, creating a cool, smooth contrast to the crispy chicken and spicy hot sauce.
- Cilantro – A fragrant herb with bright, citrusy notes, often used in Mexican dishes. Cilantro adds a fresh, herbal flavor that pairs well with the richness of the chicken and the spice from the Cholula hot sauce.
- Corn Tortillas – A traditional Mexican flatbread made from ground maize (corn). Corn tortillas are slightly sweet and earthy, making them the perfect vessel for holding the crispy chicken and slaw in these tacos.
- Chili Powder – A blend of ground chilies and spices, chili powder adds a mild heat and complex flavor to the crispy chicken coating, enhancing the overall spice level of the tacos.
See the crispy, spicy chicken tacos recipe card for quantities below.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
The food processor helps chop all the aromatic paste ingredients quickly and uniformly. Usually, herbs and onions are added first, followed by the other ingredients, to chop and blend well.
Use your hands or a spoon to combine the seasoning well with the ground meat.
Pre-portion by diving the meat mixture to ensure even portions on each tortilla. You can do this by eye or weighting them.
Try to go to the edges since it will shrink during cooking.
For uniform browning, pan fry one at a time, but pan fry two for less time in the kitchen and rotate halfway cooking for even browning. Frying the tortilla side will ensure you'll have crunchy tacos.
Use a spoon or a whisk to combine the Cholula sauce ingredients to a thick, creamy consistency, which will easily pour from a spoon.
The aromatic paste not only conveniently seasons the meat but also is a great marinade for the juicy and sweet Campari tomatoes.
When ready to plate up, combine the delicate mixed greens with the tomato salad.
Top each tortilla at a time with the salad.
Slightly bend the taco to allow them to sit side by side.
Refrigerate the sauce to firm up for a thick, creamy consistency.
Drizzle the delicious sauce on top of both tacos.
Substitutions
Dairy Free
Sour Cream - Several dairy-free sour cream options are available with coconut and/or cashews. However, if it is for lactose-intolerant individuals, try Lactaid's Sour Cream.
Gluten-Free
Yay! This is already a gluten-free crisp chicken taco recipe!
Vegetarian
- Ground Chicken - Try a store-bought plant-based ground meat substitute.
- Or use freshly ground chickpeas, leaving them slightly chunky for texture and using the liquid for binding.
- Another option is to use ground seitan bound with wheat gluten flour.
- Learn more about this technique from The Plant-Based Dad's TVP and Seitan Burger.
Convenience
- Ground Chicken - If you have boneless, skinless chicken breasts, cut them into large chunks and grind them in a food processor or meat grinder.
- Taco Seasoning – Use what you have in your pantry. Blend a mixture of mostly ground chili powder, cumin, and paprika. Then, add some garlic powder, onion powder, and dried oregano. Then add a small amount of either cayenne pepper or crushed red pepper flakes.
- Corn Tortillas - If you do not like or have corn tortillas, try using small flour tortillas instead. If you want to experiment, try using pita pockets slipped into two rounds by using a serrated bread knife to cut on the edges all the way around until they lift away from each other.
- Campari Tomatoes - In most recipes, you will notice I swear by Campari tomatoes for their balance of sweetness and acidity. However, you can also use grape or cherry tomatoes. If you use a larger-sized tomato, cut it into wedges, remove the pulp, and then cut it into slices.
- Mixed Greens - Some may not like the texture of mixed greens; just use your favorite, whether shredded romaine or lettuce.
- Sour Cream - Try using creme fraiche or Mexican crema; both are a thinner version of sour cream.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Ground Beef - This recipe can easily be used with a different ground meat like beef or turkey.
- Chipotle in Adobo Sauce - Use chopped chipotle in Adobo sauce instead of the Cholula sauce for a totally different flavor that will still complement the entire meal.
Equipment
- Food Processor - This was used in the recipe to chop some ingredients to make the aromatic paste conveniently. If you do not have a food processor, you can chop all the ingredients into small pieces instead. To develop this recipe, I used the KitchenAid 3.5 Cup Food Chopper.
- Cast Iron Skillet - This pan is preferred because it's a heavy-bottomed pan that retains heat and is non-stick. If you do not have a cast iron pan, use a large, heavy-bottom pan. For this recipe, I used the Lodge 15 Inch Cast Iron Pre-Seasoned Skillet.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store the uncooked tortillas in the fridge, you can place them in a parchment-layered container. However, for cooked tortillas, cool them down in a shallow 2-inch container to cool them down quickly. Then, store them in an airtight container with the other ingredients or a resealable storage bag. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container or resealable bag.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
- Stiff Tortillas - Use them while fresh to prevent corn tortillas from cracking. They will dry out if kept in a container open in the fridge. In addition, you can gently warm them in a skillet or microwave until they are pliable before filling them.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
With its sharpness, Cheddar cheese melts beautifully and adds a rich depth to the tacos. Monterey Jack is another excellent choice for its mild flavor and creamy melt, complementing the chicken without overpowering it.
However, my favorite would be to add Pepper jack cheese and Colby. At the same time, Queso Fresco offers a crumbly texture and a fresh, milky taste that contrasts with the savory chicken filling.
To keep fried tacos crispy, place them on a wire rack set over a baking sheet immediately after frying to allow air to circulate around them, preventing the buildup of steam and fogginess.
Additionally, avoid overcrowding the tacos when frying, as this can lower the oil temperature and lead to less crispy results, ensuring each taco has enough space to cook properly and stay crisp. You can also temporarily place them in a taco holder to form their shape.
Yes! While chicken thighs are great for their juicy and flavorful texture, you can also use chicken breasts or tenders. Just keep in mind that chicken breasts may cook a little faster and tend to be leaner, so be careful not to overcook them to maintain juiciness.
Absolutely! To make this recipe gluten-free, simply replace the panko breadcrumbs with a gluten-free alternative. You can find gluten-free panko or use crushed gluten-free crackers or tortilla chips for that same crispy texture.
Definitely! If you prefer a milder version, reduce the amount of Cholula hot sauce in the sour cream, or use a mild hot sauce of your choice. On the other hand, if you love extra heat, feel free to add more Cholula or even mix in some additional chili powder or crushed red pepper flakes for a fiery kick!
Quick and Easy Recipes
Looking for other recipes like this? Try these:
- Quick Chickpea and Egg Skillet: Easy Mediterranean Meal
- How to Make Easy Béchamel Sauce | With Garlic and Onion
- Easy 15-Minute Marinade for Beef Kabobs
- How to Make Multigrain Rice | Purple Rice Recipe
Chicken Recipes
Looking for other recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- Best Peach Piri Piri Chicken with Fonio Kale Salad
- Lemongrass Marinated Grilled Chicken Spring Rolls
- Spicy Greek Chicken Meatball Rice Bowl
📖 Recipe
Crispy Chicken Tacos
Ingredients
- 1 bunch cilantro
- 1 medium onion
- 1 medium jalapeno
- 3 garlic cloves peeled
- 1 pound ground chicken
- salt and pepper
- 2 tablespoons taco seasoning
- 8 corn tortillas
- 2 tablespoons avocado oil
- ¼ cup sour cream
- 2 tablespoons Cholula Hot Sauce
- 1 lime juiced
- 4 Campari tomatoes
- ½ 5- ounce bag of mixed greens
- Optional: chopped cilantro for garnish
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Aromatic Paste: Twist off the bottom stems from the cilantro, rinse, and dry. Cut off both ends of the onion, peel, and cut into large chunks. Finally, cut off the stem of the jalapeno into large chunks. Add all ingredients into a food processor with the garlic cloves and chop.
- If you do not have a processor, chop the cilantro leaves with the garlic, small dice the onion and jalapeno, and combine them in a bowl.
- Season the Ground Chicken: Reserve 2 tablespoons of the blended aromatics and set it aside. Combine the remaining aromatic paste with the ground chicken in a mixing bowl—season with salt, pepper, and taco seasoning.
- Make the Tortillas: Evenly divide and spread the ground chicken mixture onto the corn tortillas.
- Cook the Chicken Tortillas: Heat olive oil in a large cast iron skillet on medium heat. Cook meat side down for 4 minutes; if the meat begins to brown before the 4 minutes are up, lower the heat to continue uniform cooking. If placing more than one, turn 180 degrees halfway through cooking.
- Press and hold down with a spatula if the tortilla sides lift up. Then, flip to brown the tortilla side for 1 minute.
- Make the Cholula Sour Cream: While the meat is browning, combine the sour cream, Cholula hot sauce, and half of the lime juice, season with salt and pepper, and chill in the fridge covered.
- Make the Tomato Salad: Cut the tomatoes into eighths or quarters, depending on their size. You want medium chunks. Then, combine the tomatoes with the remaining aromatic blend and lime juice, season with salt and pepper, and set them aside.
- Plating Up: When the tortillas are done, toss the tomato salad with the mixed greens. Serve two tortillas per person. Place the tortillas chicken side up top with the mixed green tomato salad, and drizzle with the Cholula sour cream sauce.
- Optional: Garnish with chopped cilantro.
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