Chicken alfredo tacos

Ingredients

• For the chicken — 1 lb boneless chicken breast, cut into small pieces
• For the chicken — Salt to taste
• For the chicken — 1 tsp black pepper
• For the chicken — 1 tsp smoked paprika powder
• For the chicken — 1 tbsp garlic powder
• For the chicken — 1 tsp onion powder
• 1/2 tsp Italian seasoning — 2 tbsp lemon juice
• 1/2 tsp Italian seasoning — 2 tbsp oil for marinating + more for cooking
• For the Alfredo sauce — 2 tbsp butter
• For the Alfredo sauce — 1 tbsp all purpose flour
• For the Alfredo sauce — 2 cloves fresh garlic, minced
• For the Alfredo sauce — 1 cup unsweetened heavy whipping cream
• For the Alfredo sauce — Salt to taste
• For the Alfredo sauce — 1/2 tsp black pepper
• For the Alfredo sauce — 1 tsp garlic powder
• For the Alfredo sauce — 1/2 cup milk
• For the Alfredo sauce — 3/4 cup Parmesan cheese, freshly grated
• For the Alfredo sauce — To assemble
• For the Alfredo sauce — 15-16 mini tacos
• For the Alfredo sauce — 1 cup mozzarella cheese
• For the Alfredo sauce — Oil for lightly frying the tacos
• For the Alfredo sauce — 1/4 cup parsley, freshly chopped for garnish

Instructions

1. Marinate the chicken with salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, lemon juice, and oil for 20–30 minutes. Cook until golden and set aside.
2. In the same pan, melt the butter and sauté the garlic. Whisk in the flour, then add the heavy cream and milk. Season with salt, black pepper, and garlic powder. Simmer until slightly thickened, then stir in the Parmesan until smooth.
3. Add the cooked chicken to half of the sauce and toss to coat. Reserve half for later . Fill each tortilla with mozzarella, the chicken Alfredo mixture, and a little more mozzarella. Fold and pan-fry until golden and crispy on both sides.
4. Garnish with fresh parsley and serve with extra Alfredo sauce for dipping.