Spicy Zinger Tacos

Zingers- the fun name that South Asians have given to crispy and crunchy fried chicken burgers.

I experienced my first zinger when I was a teenager visiting the UAE. Visiting Muslim majority countries meant routine check-ins at international fast food spots because, Hello Halal Options! KFC was usually at the top of our list, because my Papa (Allah yerhamo– may God have mercy on his soul) was a fried chicken aficionado.

Back then (we’re talking early 2000’s), the KFCs in Dubai used to sell a fried chicken tender wrap, aptly named a Twister. It was a favorite of ours, and something that my parents would pick up for when we needed a quick refuel.

The recipe for Spicy Zinger Tacos is inspired by those hot-Dubai-halal-fried-chicken-memories. I’ve spiced up the zinger portion, and I’ve added on a slew of fun toppings (including my favorite crema!). It’s a recipe that is uncompromising on flavor, and is a fun option for Taco Night!

5 from 1 vote

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Spicy Zinger Tacos

Course Main Course

Cuisine American, Fusion, Tex-Mex

Keyword Chicken, Main Course, Tacos, Tex-Mex

Servings 4 Servings

Ingredients

Spiced Crema

• 1 cup sour cream or greek yogurt
• 1 cup mayonnaise
• 2 tablespoons lime juice
• 4 teaspoons sriracha sauce
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon salt

Chicken Marinade

• 1½ pounds boneless skinless chicken breast, sliced into tenders
• 6 tablespoons milk, whole or reduced fat
• 1½ tablespoons yogurt, full-fat or reduced-fat
• 1½ tablespoons distilled white vinegar
• 1½ teaspoons red chili powder
• 1½ teaspoons onion powder
• ¾ teaspoon garlic powder
• ¾ teaspoon ground black pepper
• Salt, to taste

Chicken Coating

• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1½ teaspoons red chili powder
• ½ teaspoon paprika
• Salt, to taste
• Neutral flavored oil, to deep fry

Toppings

• Flour tortillas
• Spiced crema
• Shredded cabbage
• Sliced radishes
• Pico de gallo
• Cilantro
• Jalapeños

Instructions

Prepare Crema

1. In a bowl, whisk together all ingredients until smooth. Refrigerate until ready to use.

Prepare Chicken

1. In a large bowl combine all of the marinade ingredients and cover. Set aside and allow it to marinate for at least 2 to 24 hours.
2. Heat enough oil to deep fry in a large vessel over medium heat.
3. In a shallow bowl or plate, whisk together coating ingredients.
4. Working with one piece of chicken at a time, gently dredge in the flour mixture, making sure not too press the coating on too hard.
5. When the oil has reached the appropriate temperature, gently fry the coated chicken, making sure not to overcrowd the pan, until done, about 3 to 5 minutes. Transfer to a wire rack or paper towel lined plate to cool slightly.

Assemble Tacos

1. Warm tortillas.
2. Top tortillas with chicken, prepared crema, cabbage, radishes, pico de gallo, cilantro, and jalapeños.

Recipe Notes

Crema can be made in advance and kept refrigerated.

Chicken can be marinated up to 24 hours in advance.