Who doesn’t love a bit of heat in their dinner every now and then? For me, buffalo sauce is always my go-to for adding a little kick (or a lot) to my food. So when I stumbled upon these buffalo chicken tacos, I couldn’t resist sharing them all with you! They’re so delicious and easy to make, plus they can be personalized with whatever toppings you like. You can make these with normal flour tortillas, or throw everything into a taco bowl. Either way, this recipe is definitely a crowd pleaser–perfect to serve at your next gathering! Pair it with a semi-sweet Riesling.
INGREDIENTS:
- 1 (15-ounce) can whole kernel corn
- 3 cups shredded cooked chicken
- ⅔ cup buffalo sauce
- 1 package small flour tortillas or taco bowls
- 4 cups shredded Romaine lettuce
- 1 avocado, peeled, pitted and diced
- ½ cup blue cheese dressing
- optional toppings: extra crumbled blue cheese, chopped fresh cilantro, thinly-sliced green onions, fresh lime wedges
DIRECTIONS:
Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Remove from heat, and transfer the corn to a separate plate. Set aside.
In a mixing bowl, toss chicken and buffalo sauce until combined. Set aside.
To assemble the tortillas, place your small tortillas (or taco bowls) on a flat work surface. Portion the lettuce evenly between the tortillas. Then top each tortilla with an even portion of the chicken, corn, and avocado. Drizzle each with the blue cheese dressing, then sprinkle on optional toppings if desired
Serve immediately.
Originally posted at: Lafayette Real Estate News
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