Sunday, March 2, 2014

Taco Revolution


I am a tortilla girl.  I could pretty much eat anything in a tortilla. I have even been known to eat a hot dog rolled up in a tortilla. I prefer a tortilla over any other bread out there.  Unless there's bacon in it.  Then I'd prefer that.

One of my most favorite flavor combinations is Buffalo sauce, Ranch, and blue cheese.  And what better way to eat that than in a tortilla!  It's definitely not a new concept, but to some this will truly be a Taco Revolution!  My husband loved these tacos and couldn't get enough.  And the best part?  The chicken is oven fried, so there's way less mess to clean up than frying in a skillet.  I'm sure your family will love these Buffalo Chicken Tacos as much as we did.  The recipe is more about how to make the chicken, so the toppings are all up to you!  Enjoy!

BUFFALO CHICKEN TACOS
2-3 large boneless, skinless chicken breasts
Buttermilk
Seasoned salt (like Lawry's)
1 T garlic powder
2 teaspoons black pepper
Cayenne pepper, to taste
2 1/2 C flour
1 stick butter
Flour tortillas

TOPPINGS:
Ranch dressing
Buffalo wing sauce (your favorite brand)
Celery sticks
Carrot sticks
Blue cheese crumbles
Leaf lettuce

Cut the chicken into strips.  Put them into a bowl and pour the buttermilk over the chicken, making sure to cover the chicken.  Cover this and put it in the refrigerator for at least 30 minutes.

Preheat the oven to 350 degrees.  Mix the flour, some seasoned salt, garlic powder, pepper, and cayenne together. Place the stick of butter on a sheet pan and stick it in the oven to melt.  Dredge the chicken in the flour mixture making sure to coat.  Place the chicken on the sheet pan and bake about 10 minutes.  Turn the chicken strips over and bake an additional 8-10 minutes or until chicken is done and coating is crispy.

Coat the chicken with the wing sauce and assemble your tacos as desired.

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