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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


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

  • pounds boneless skinless chicken breast, sliced into tenders
  • 6 tablespoons milk, whole or reduced fat
  • tablespoons yogurt, full-fat or reduced-fat
  • tablespoons distilled white vinegar
  • teaspoons red chili powder
  • 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
  • teaspoons red chili powder
  • ½ teaspoon paprika
  • Salt, to taste
  • Neutral flavored oil, to deep fry


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


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.