Chili Crisp Chicken Tacos with Spicy Mango Salsa

Name: Chili Crisp Chicken Tacos with Spicy Mango Salsa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 6 tablespoons salted butter; 3 -4 cloves garlic, chopped; 1 -4 tablespoons chili flakes, to taste; 2 tablespoons sesame seeds; 1 pound ground chicken; 2 tablespoons extra virgin olive oil; 1/4 cup Thai red curry paste; 1/3 cup tamari sauce or soy sauce; 1/3 cup pickled ginger + 3 tablespoons of liquid in the jar; 12 hard shell tacos; 2 cups shredded Monterey or pepper jack cheese; 1 mango, diced; 1 Serrano or jalapeño pepper, seeded and sliced; 1/2 cup fresh cilantro, chopped; 1/4 cup fresh Thai basil or basil, chopped; 2 g reen onions, chopped; 1/4 cup lime juice; 1 avocado; 1/4 cup cilantro; 2 teaspoons honey

These come together easily and are so delicious...a fun twist on the usual taco night!

⏱️ 45 min 🔪 Prep: 20 min 🔥 Cook: 25 min 📊 Medium 👁️ 1 views

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Chili Crisp Chicken Tacos with Spicy Mango Salsa

Foto: Half Baked Harvest

Ingredients

6 servings

6 tablespoons salted butter
3 -4 cloves garlic, chopped
1 -4 tablespoons chili flakes, to taste
2 tablespoons sesame seeds
1 pound ground chicken
2 tablespoons extra virgin olive oil
1/4 cup Thai red curry paste
1/3 cup tamari sauce or soy sauce
1/3 cup pickled ginger + 3 tablespoons of liquid in the jar
12 hard shell tacos
2 cups shredded Monterey or pepper jack cheese
1 mango, diced
1 Serrano or jalapeño pepper, seeded and sliced
1/2 cup fresh cilantro, chopped
1/4 cup fresh Thai basil or basil, chopped
2 g reen onions, chopped
1/4 cup lime juice
1 avocado
1/4 cup cilantro
2 teaspoons honey

Steps

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.