Monday, January 23, 2012

Buffalo Chicken Tacos

I can't tell you how excited I am to share this recipe with you!  When I came across this recipe on Nicole's blog (Prevention RD), it took me all of 2 seconds to decide that I was making these.  They went on the menu for the the next week!  You see, at my house we are slightly obsessed with buffalo chicken.  Whether it's hot wings, sandwiches, chili, dip (a recipe is coming soon), or anything else involving buffalo chicken you can count us in!

Buffalo chicken.  Love it.  Tacos.  Love them.  Fusing the two to make these buffalo chicken tacos.  Absolutely!  Why didn't I think of this?  There isn't a lot to these but they sure are delicious.  Each bite combines the spicy chicken, crunch from the cabbage and scallions, cool creaminess from the cheese and the dressing and it's all enclosed in a delicious, flour-y tortilla.  Could it get any better than this?  I think not!  Except for the fact that they take literally no time to make.  This is a good thing but it could easily become dangerous at my house...since we are buffalo chicken fiends.  That's a risk I'm willing to take.

These are perfect for a weeknight meal but they would also be great for a spin on a taco bar.  These would even make a terrific appetizer.  In order to make them more of a finger food, I think it would be good served in phyllo cups or hint of jalapeno Tostitos.  These would be perfect for the Super Bowl!

Buffalo Chicken Tacos

For the tacos-

1 1/2 lbs boneless, skinless chicken breasts, cut into small pieces

3 Tbsp cornstarch
1/3 Cup whole wheat flour
1 Tsp garlic powder
Large pinch of cayenne peppe
Ground black pepper, to taste
1/3 Cup buffalo wing sauce + 4 Tbsp, for drizzling
1 Tbsp olive oil
10 6-inch flour tortillas

For the toppings-

1 Avocado, diced

4 Oz blue cheese or gorgonzola
1/2 Cabbage, shredded
1 Large tomato, diced
4 Scallions, sliced
Shredded cheddar cheese
Blue cheese dressing


Heat a skillet 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 skillet and once it gets hot, add chicken and brown on both sides – about 3-4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco. Yield: 5 servings, 2 tacos each.

Recipe source: How Sweet It Is via Prevention RD


The Home Cook said...

I keep seeing these on some of my favorite blogs. They're finally on the menu for next week and I can't wait!

Lynsey said...

You won't be disappointed, I promise! These are delicious and great for a quick meal. Enjoy!

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