Now when I first saw this recipe I thought it was a little different to have buffalo chicken bits in a taco. Dave thought they sounded awesome the minute I told him we were going to have them.
They were quite tasty!!
These tacos were a little on the spicy side for me, I had to drench them in blue cheese dressing and cover them with avocados. They were still delicious!! Even if my lips were nice and tingly when I was done eating them.
The hubby thoroughly enjoyed them! I don't think he thought they were that spicy, he can handle the heat better then I can.
I think they would perfect for any football game this weekend, or a good finger food for New Years Eve.
Buffalo Chicken Tacos
1 pound 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 (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Shredded butter Lettuce
Diced onions mixed with cilantro
Green onions, sliced thinly
Heat a large Dutch oven 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 Dutch oven and once it gets hot, 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 ⅓ cup buffalo wing sauce.
Assemble 10 tacos, dividing the toppings evenly among each taco.