Lazy Girl Recipe: Buffalo Chicken Tacos

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Posted by Katie Ostoich on July 23, 2012 at 5:47 PM

I have a confession to make: I used to hate buffalo sauce. Anything buffalo-y, I was not into. I have to say that thankfully, I have learned the errors of my old ways and now will pretty much devour anything with buffalo sauce. My favorite of course being Buffalo Chicken Dip, which is super tasty, but also super bad for you. I try not to make it very much because let’s be honest, when you’re only cooking for two people, that recipe makes a ton of dip. And then you’re left with a pan of dip that you eat for every “leftover lunch” for a week and wonder why you’ve gained five pounds when it’s gone. Not that that’s happened to me or anything. Nope. Never. So what do you do when you want something buffalo-y but also want to be a little healthy? Make these tacos. Now!

These are so, so good. This is a tasty fusion of the buffalo chicken dip rolled up into a taco, so much easier to eat and well, control portions. Not to mention, how awesome would this be as a football food? Answer: So awesome. I'm probably going to be making this every Saturday once college football starts!

Buffalo Chicken Tacos
serves 2

2 boneless, skinless chicken breasts, cut into pieces

2 tablespoons corn starch

1/4 cup flour (I used whole wheat)

1/2 teaspoon garlic powder

pinch of cayenne pepper

1/4 cup buffalo wing sauce (I used Frank’s Buffalo Wing)

3 tablespoons olive oil

4-6 4-inch tortillas

salt and pepper

For toppings: shredded cheddar cheese, crumbled gorgonzola, avocado, shredded lettuce or cabbage, green onions, cilantro, ranch dressing and extra buffalo wing sauce for drizzling.

Heat a skillet over medium-high heat. In a large bowl, combine corn starch and flour cayenne and garlic powder. Season the chicken pieces with salt and 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. You can add the additional olive oil through cooking or once you flip the chicken. Once the chicken is done, set it aside in a bowl and toss with 1/4 cup of buffalo wing sauce.

Set out an assembly line of tortillas, shredded cheddar, crumbled gorgonzola, lettuce, green onions, avocado, cilantro and ranch + buffalo wing sauce for drizzling. Serve hot so the cheese melts!

{Source: How Sweet It Is}


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