Buffalo Chicken Tacos

Buffalo Chicken Taco Recipe

Since I’ve put Buffalo Chicken in virtually everything else, I figured it was about time I put it in a taco ;-)

Buffalo Chicken Pepper Jack Tacos

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!

Gluten Free Buffalo Chicken Tacos

If you want the heads up on awesome limited-release products like these Taco Holders, check out The Longaberger Company on Facebook!

Spicy Buffalo Chicken Tacos

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!

Buffalo Chicken Taco Ingredients

Ingredients

  • 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.

Cooked Jalapeno 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.

Buffalo Chicken Taco Recipe

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.

Buffalo Chicken Taco Recipe

The balance of spiciness from the buffalo chicken and creaminess from the cilantro lime dip is perfection!

Buffalo Chicken Taco Recipe

♣ 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.

Buffalo Chicken Tacos

Total Time: 30 minutes

Yield: 8 tacos

Buffalo Chicken Tacos

Ingredients

  • 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)

Instructions

  1. Begin by pressure cooking or boiling the 2 chicken breasts.
  2. Once cooked through, shred the chicken with a knife and fork.
  3. Next, add the olive oil to a large skillet over medium heat.
  4. Once heated, add the jalapeño and onion.
  5. Sauté for 5-7 minutes, then add the shredded chicken.
  6. Next, add the buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.
  7. 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.
http://littleleopardbook.com/2013/04/28/buffalo-chicken-tacos/