Feb 29
Buffalo Chicken Tacos1 Comment

Buffalo Chicken Tacos


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
Ingredients:
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

Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
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.

Source: Mrs. Regueiro’s Plate, who adapted it from Prevention RD

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One Response to Buffalo Chicken Tacos

  1. Denise says:

    I guess tortillas and buffalo chicken was “in the air”?!

    http://tlt-thelittlethings.com/2012/02/26/buffalo-chicken-avocado-wraps/

    Love that combination!

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