When I decided to start Taco Tuesdays, I thought it would be easy peasy to find an endless supply of taco variations. But, after the first 6 weeks, I discovered that there are many variations of the same types of tacos...which is not at all what I was hoping for. However, my faith was restored when I started browsing some of my favorite blogs instead of just searching google for inspiration. My friend Cassy told me about these buffalo chicken tacos...which turned out to be a blog from one of the girls on my cooking board - awesome!!
I am not a fan of traditional chicken wings...you know, the ones with bones in them. Something about nawing on a teeny-tiny chicken wing just doesn't appeal to me. I do, however, love buffalo sauce and boneless wings so I knew that these tacos would be right up my alley. And they were damn good!! I won't lie to you, they are spicy little suckers, but I love me some spicy. If you don't....well, either steer clear, or use a mild sauce. It would be sad if you had to miss out altogether though. Really sad. But then again, that leaves more for me. I may not want to share my tacos, but I will share the recipe I used...aren't I the nicest??
1 pound boneless, skinless chicken breasts cut into 1 inch pieces
⅓ cup flour
3 Tablespoons 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
Tortillas (flour or corn)
Green onions, sliced thinly
Heat a large 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 skillet 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.
Warm tortillas and assemble tacos with chicken, lettuce, avocado, ranch dressing and green onions.