Sunday, December 4, 2011

Buffalo Chicken Tacos

He took seconds! And thirds, I think. We loved this meal. It was definitely too hot for my palate, and brinking on too hot for my hubbs. So, I added a little sour cream and some brown sugar. BAM! A perfect meal. We have eaten this 3 times already, it is one of those easy, go-to meals that I always have everything for. ENJOY!

Buffalo Chicken Tacos
Printable Version

2 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 (we did Frank’s Buffalo Wing), plus extra for garnishment
3 Tbs sour cream (optional, to lessen amount of spice)
1 Tbs brown sugar  (optional, to lessen amount of spice)
1 Tbs olive oil
10 6-inch yellow corn tortillas

shredded Lettuce
Avocado slices
Ranch dressing-(so good!)

Heat a large saute pan oven over medium-high heat.

In a 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 saute pan, add chicken and cook until done, stirring frequently-about 5 minutes.

While chicken is cooking, mix buffalo wing sauce, sour cream, and brown sugar. Both of these ingredients are optional, they cool down the “hotness” of the wing sauce.

Once the chicken is done, drain on paper towels. Then, toss chicken in wing sauce mixture.

Assemble tacos, dividing the toppings evenly among each taco.

Serves 2.
Adapted from Mrs. Ruguerio

No comments: