Geoff and I just might have an obsession with wings lately. Ever since we discovered Wing Nuts, we can’t get enough. We only like boneless wings, and our favorite are spicy buffalo. When I saw this recipe for buffalo chicken tacos, I just couldn’t pass it up. Especially since we had roughly all the ingredients in the house. They came together super fast, and were incredibly delicious. I served them in fajita size tortillas, and topped the chicken with grated cheddar cheese, blue cheese dressing, and romaine lettuce. I don’t think I’ve ever seen Geoff so excited about anything I’ve cooked. It was a combination of his two favorite things to eat: mexican food and wings. Geoff : buffalo chicken tacos :: Abby : m&m cookies. These are definitely going into our rotation.
Buffalo Chicken Tacos
How Sweet It Is
2 boneless, skinless chicken breasts, cut into pieces
salt and pepper
2 tablespoons corn starch
1/4 cup flour (I used whole wheat)
1/2 teaspoon garlic powder
pinch of cayenne pepper
1/4 cup buffalo wing sauce (I used Frank’s Buffalo Wing)
3 tablespoons olive oil
4-6 4-inch tortillas
for toppings: shredded cheddar cheese, crumbled gorgonzola, avocado, shredded lettuce or cabbage, green onions, cilantro, ranch dressing and extra buffalo wing sauce for drizzling.
Heat a skillet over medium-high heat. In a large bowl, combine corn starch and flour cayenne and garlic powder. Season the chicken pieces with salt and pepper, then dredge in the flour mixture. Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and brown on both sides – about 3-4 minutes per side. You can add the additional olive oil through cooking or once you flip the chicken. Once the chicken is done, set it aside in a bowl and toss with 1/4 cup of buffalo wing sauce.