Wednesday, July 18, 2012

Buffalo Chicken Tacos

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Oh, heyyyy.  How about I just take 3.85 weeks in between writing new posts?  K.  Thanks.

It's been so very sunny and hot, and I have been so very busy.  There's also the problem fact that I am so completely an 'all or nothing' person, that once I get out of a routine I really get out of a routine.  That's the reason that I will occasionally use for how little I go to the gym too (that would be the 'nothing' part of the 'all or nothing' that I refer to above).  And for how often I eat pizza (the 'all' part).  And for how many reality show series recordings I have scheduled on my PVR (again, the 'all' part).  And for how infrequently I water my plants, even in 32 degree Celsius weather (the 'nothing' part).  Routines are important.

Do you like Frank's Red Hot Sauce?  I do.  Of the six hot sauce varieties in our fridge, which yes are all necessary and each have their own important role, Frank's ranks at least second place in my heart/mouth/stomach.  This week, however, it's been in first place.  I just ate it a few minutes ago on popcorn.  And of course I also ate it a few days ago on these tacos.  The chicken in these tacos is doused in Frank's sauce before being wrapped up with all sorts of goodies like fresh avocado, cabbage, cilantro (come to mama), green onions, tomatoes, and ranch dressing.  I like it.  I like it a lot. (said in Lloyd's voice from Dumb and Dumber).

In the past 3.85 weeks I made these Buffalo Chicken Tacos not once but twice, because they taste really really good.  These bad boys require only minimal time near the stove on a hot summer's day, plus a very small amount of veggie slicing time.  Besides the high-sodium content from the hot sauce, they really aren't too unhealthy.  Plus, they taste freaking good!   I hope you try these for a super-easy weeknight meal, and like them as much as I do.

K, back to Teen Mom I go!

Buffalo Chicken Tacos

1 pound skinless, boneless chicken breasts, cut into 1 or 2-inch strips.
1/3 cup flour
3 tbsp. corn starch
1/8 tsp. cayenne pepper
1 tsp. garlic powder
1 tbsp. olive oil
1/3 cup Frank's Red Hot Sauce
8 6-inch flour tortilla wraps
Sliced avocado
Chopped tomatoes
Chopped cilantro
Chopped green onions
Shredded cabbage or lettuce
Ranch dressing, for drizzling (or Blue Cheese Dressing)

Place chicken, flour, cornstarch, cayenne pepper, and garlic powder into a large zip-lock bag.  Shake contents until chicken is coated with dry mixture.  In a large frying pan, heat oil over medium-high heat.  Using tongs, place chicken pieces in a single layer in the frying pan, and cook until browned and cooked through, about 3-4 minutes per side.

Once cooked, place in a medium bowl and toss with the Frank's Red Hot Sauce.

Assemble tacos by placing chicken onto the tortillas and covering with your choice of toppings and ranch dressing.  Yum, yum, yum...enjoy!

Serves:  4 (two tacos per person)

The Hubby's Review:  Really good!

Adapted from:  Mrs. Regueiro's Plate


  1. Hey Megs these tacos are awesome, even if you go gf and replace the flour tortilla with a crispy piece of butter lettuce or even better gf corn tortillas.

    1. Hey Janelle!
      Yes they are sooooo good. Did you make them? I love just eating the chicken on its own or on salad too. Corn tortillas or rice tortillas would totally work too. For the dredging a different type of flour would need to be used in place of the wheat flour. Mmm I want them right now!


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