Chili Crisp Chicken Tacos with Spicy Mango Salsa

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

• 6 tbsp salted butter

• 3-4 cloves garlic, chopped

• 1-4 tbsp chili flakes, to taste

• 2 tbsp sesame seeds

• 1 lb ground chicken

• 2 tbsp 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

MANGO SALSA

• 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 green onions, chopped

• 1/4 cup lime juice

AVOCADO CREMA

• 1 avocado

• 1/4 cup cilantro

• 2 teaspoons honey

Instructions

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, and 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 for 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.

4. Meanwhile, make the salsa by combining all ingredients in a bowl.

5. For 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.