So today, Kelsey made me dinner. It was nice to relax and just wait for food for once! Plus I was super excited for her meal, because it's nothing short of amazing. Cilantro? check. Onions? yep. second type of onions onions? yep yep. avocado? Ok now I am just teasing you.
Well look no further for tomorrow's dinner ideas. It's all right here for you.
You can thank Kelsey for this post!!
Buffalo Chicken Tacos
 | ||||||
| One with Ranch, one without. Both Amazing! |
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
Toppings:
Shredded butter Lettuce*
Diced onions mixed with cilantro
diced tomatoes
Avocado slices
Ranch dressing*
Green onions, sliced thinly
Cheddar Cheese*
*if desired
Preparation:
Dice onions, green onions, avocado, and cilantro. mix together, set aside.
Dice tomatoes, set aside.
Heat a large Dutch oven or skillet 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.
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
Toppings:
Shredded butter Lettuce*
Diced onions mixed with cilantro
diced tomatoes
Avocado slices
Ranch dressing*
Green onions, sliced thinly
Cheddar Cheese*
*if desired
Preparation:
Dice onions, green onions, avocado, and cilantro. mix together, set aside.
Dice tomatoes, set aside.
Heat a large Dutch oven or skillet 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.
-Sweet Sarah
Found at Mrs Regueiro's
Those look delicious! But how exactly do you make the tortillas like that all perfectly folded? Do you fry and shape them first and let them cool, or put the filling in while hot?
ReplyDelete-Brenda
Kelsey always fries them in oil and folds them with tongs to make their shape,and then lets them cool before we stuff them. well they dont have to cool first but thats what happens since they cool so fast.
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