Friday, March 30, 2012

{ buffalo chicken tacos }

Talk about the best of both worlds -- tacos and chicken wings! It sounds like a strange combination, I know, but it really works. It's one of those things that I couldn't believe I'd never thought of myself.

The great taste in these tacos comes from the spicy kick from the chicken (and there's definitely a good kick!), contrasted with the cool avocado, lime and blue cheese. I really enjoyed it.

As with any taco, you can pretty much top yours with whatever floats your boat. I walked on the chicken wing side of things and added [light] blue cheese dressing (Ty opted for ranch), some [light] crumbled blue cheese, plus cubed avocado with lime and fresh cilantro.

This is a perfect, casual weekend meal. And talk about great for a tailgate menu (without all those gross, picked-over chicken bones piling up) -- just cook up the chicken ahead of time and set out the sides.

Buffalo Chicken Tacos
(adapted from

1 1/2 - 2 pounds boneless, skinless chicken tenders, cut into 1 inch pieces
2/3 cup flour
6 tablespoons cornstarch
1/4 teaspoons cayenne pepper
2 teaspoons garlic powder
salt and pepper, for seasoning
approximately 3/4 cup buffalo wing sauce (we prefer Frank’s); extra for garnishment
2 tablespoons canola oil
12 6-inch corn tortillas
Toppings:green leaf lettuce leaves
diced red (or green) onions
avocado, cubed and coated with fresh lime juice (to prevent browning)
blue cheese or ranch dressing

ProcessHeat a large Dutch oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with salt and pepper, then dredge in the flour mixture.

Heat 2 tablespoons of canola oil in Dutch oven. 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 buffalo wing sauce (enough to coat all the chicken pieces).

Roll chicken pieces in tortillas, along with desired sides.

Yield: about 10 servings, 2 tacos each.

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