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.
Yield: 5 servings, 2 tacos each.
Review: It took my husband a quick minute to warm up to these tacos because he thought they sounded strange. He’s a big fan of the buffalo chicken dip and once we bit into our tacos we instantly became fans. We had one of those “well, damn why didn’t we think of that scenario moments.” Then munch, munch, cheer for the score and eat some more. Oh football does funny things to you. I do love my hometown team of San Diego Chargers, so I’ll cheer them on whenever they are on the big screen but other than that…boo hoo to everyone else.
Buffalo Chicken Tacos
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