
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.


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 mrsregueiro.com)

Chicken:
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

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
cilantro
avocado, cubed and coated with fresh lime juice (to prevent browning)

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.