Remember the night that we ate our bodyweight in queso? Yeah, well these tacos were supposed to be the main course. Since I had all the ingredients on hand, I decided to push them off one day and make them the following night. I am not usually a big buffalo person, believe me I love some of that good old
crack dip buffalo chicken dip, but these tacos are good. March Madness is right around the corner. You see I live with a UNC Tar Heel alum. This means March is all basketball, and I am the supportive wife who pretends to like watching hours of basketball. I guess when the Summer Olympics roll around, and I am obsessively watching Michael Phelps swimming I will get Blair back. During this time of year, I need to whip out some finger foods/meals that we can eat sitting in front of the TV. When I say sitting, I truly mean sitting on an old Dean Dome stadium seat that gets pulled out during very critical moments. These tacos come together very quickly and if you are a basketball fan you won’t miss too much action while being in the kitchen. As for me, just pray that UNC makes it far and that I have a very happy husband for the next few weeks.
Buffalo Chicken Tacos
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Shredded butter Lettuce
Diced onions mixed with cilantro
Green onions, sliced thinly
What you’ll do:
Heat a large Dutch oven over medium-high heat. In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture. Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce. Assemble 10 tacos, dividing the toppings evenly among each taco.
Yield: 5 servings, 2 tacos each.