Crispy Chicken Kafta Smash Tacos by Iramsfoodstory

Ingredients

• 1 lb boneless chicken thighs, minced
• 1 large yellow onion, finely grated and excess water squeezed out
• 4 cloves garlic, finely grated
• 1 tbsp parsley, chopped
• 1 tsp salt
• 1 tsp smoked paprika powder
• 1/2 tsp chili powder
• 1/2 tsp ground coriander
• 1 tsp cumin powder
• 1 tbsp garlic powder
• 1/2 red onion, diced
• 2 tomatoes, seeded and diced
• 1 cucumber, diced
• 1 tbsp fresh parsley, chopped
• 1 tsp sumac
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1/2 tsp black pepper
• 12 mini flour tortillas
• 1 cup shoestring potatoes
• 1 tbsp oil for tortillas

Instructions

1. In a bowl, combine minced chicken, salt, smoked paprika, garlic powder, cumin, coriander, grated onion, grated garlic, and chopped parsley. Mix well
2. Prepare the salad: combine diced red onion, diced tomatoes, diced cucumber, chopped parsley, sumac, salt, olive oil, and lemon juice. Mix
3. Make the garlic sauce: whisk together mayonnaise, sour cream, garlic powder, paprika, black pepper, salt, and lemon juice. Adjust seasoning
4. Refrigerate the chicken mixture, salad, and garlic sauce for at least 20 minutes.
5. Lay tortillas flat. Spread a thin, even layer of the chicken mixture over one side of each tortilla.
6. Heat a lightly greased skillet over medium-high heat.
7. Place a tortilla, chicken side down, onto the hot skillet. Press gently.
8. Cook for 3–4 minutes until chicken is golden and cooked through.
9. Flip and cook the tortilla side for 1–2 minutes until crispy and golden.
10. Repeat with remaining tortillas.
11. Spread garlic sauce over the crispy chicken side of each taco.
12. Add a spoonful of the sumac salad.
13. Top with crispy shoestring potatoes.
14. Fold and serve immediately.