Since I’ve put Buffalo Chicken in virtually everything else, I figured it was about time I put it in a taco 😉
I also just received these adorable and amazingly practical Longaberger Taco Holders in the mail, I mean seriously, how cute are these? And they keep all that yummy buffalo chicken right in your taco instead of falling out on a plate!
If you want the heads up on awesome limited-release products like these Taco Holders, check out The Longaberger Company on Facebook!
Instead of using blue cheese traditionally served with buffalo chicken, I kicked these babies up a notch with some pepper jack cheese, then added a cool cilantro lime dip on top!
The result was one seriously delicious taco!
- 2 chicken breasts (app 1 lb)
- 1 tsp Enzo Olive Oil
- 1 jalapeño (de-seeded and diced)
- 1/2 red onion (diced)
- 1/2 cup buffalo sauce
- 8 small corn or flour tortillas (corn for gluten-free)
- 1 cup pepper jack cheese (shredded)
- 1 cup cilantro lime dip (click link for recipe)
- 1/4 cup fresh cilantro
- 1 lime (sliced into 8 small wedges)
Begin by pressure cooking or boiling the 2 chicken breasts. Once cooked through, shred the chicken with a knife and fork.
Next, add the olive oil to a large skillet over medium heat. Once heated, add the jalapeño and onion.
Sauté for 5-7 minutes, then add the shredded chicken and buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.
Add the chicken mixture to the tortillas, then top with pepper jack cheese, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.
The balance of spiciness from the buffalo chicken and creaminess from the cilantro lime dip is perfection!
♣ Vegetarian Option: Substitute “veggie crumbles” or tofu for the shredded chicken to make this recipe vegetarian.
♦ Gluten Free Option: This recipe is gluten free when corn tortillas are used.