One of the best
holidays came and went this past Saturday, Cinco de Mayo
. Although, I might be a bit biased because May 5 is also my birthday. :)
To celebrate, I wanted to cook up a fiesta. (I know, most people absolutely do not
want to cook on their birthday. I'm the exact opposite. Dishes though? Noooo way. Thankfully my husband helped me out there.)
Instead of the traditional beef tacos, chicken fajitas, or quesadillas, I decided to incorporate one of my other favorite foods into the Mexican genre. Buffalo chicken wings happen to be one of my favorite foods ever, so after a bit of research, I discovered Buffalo Chicken Tacos.
Yes... crispy pieces of chicken tossed in buffalo sauce, with toppings galore. Co-jack cheese, crumbled gorgonzola, ranch dressing, green onions, and cilantro, the whole she-bang.
Start off with some boneless skinless chicken breast, diced into bite-size pieces. Combine some cornstarch, flour, garlic powder, and cayenne pepper in a shallow bowl, and toss the chicken pieces in it. This creates a very light coating, just enough to give the chicken that crispy buffalo wing texture without being too heavy.
While the chicken is cooking up, assemble your toppings. For cheeses, we went with shredded co-jack and crumbled gorgonzola. Veggie toppings included green onions and cilantro. And you can't forget the ranch! (However, if you're more into bleu cheese, I suppose
that would work.)
After a quick pan-fry in some olive oil and tossing with buffalo sauce, the chicken's ready to go!
For assembly, start with the chicken, then the cheese (so it melts a bit), then the veggies and ranch on top.
And dig in! The flavor combination is out of this world - spicy and cheesy chicken, with the crisp green onions and cool ranch. The chewy corn tortilla is the perfect vehicle for getting all that deliciousness into your mouth. The only thing that might make these even better would be bacon. Between my husband, his brother, and myself, we pretty much devoured the whole recipe, if that says anything. Happy Cinco de Mayo!
Buffalo Chicken Tacos
- For the chicken
- 1-1.5 lbs. boneless skinless chicken breasts, cut into bite-size pieces
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- pinch cayenne pepper
- ⅓-½ cup buffalo wing sauce
- 2 tablespoons olive oil
- For the tacos
- 10-12 6-inch corn tortillas
- shredded co-jack cheese
- crumbled gorgonzola cheese
- chopped green onions
- chopped cilantro
- ranch or bleu cheese dressing
- optional: bacon, diced avocado
In a shallow bowl, combine flour, cornstarch, garlic powder, and cayenne pepper. Dredge chicken pieces in flour mixture. Add 1 tablespoon olive oil to a skillet over medium-high heat. Once the skillet is hot, add chicken pieces and cook until brown, about 4-5 minutes on each side. Add additional olive oil as needed throughout the cooking process. Once the chicken is done, set it aside in a bowl and toss with the buffalo wing sauce.
To assemble tacos, fill tortillas with chicken pieces, co-jack, gorgonzola, green onions, cilantro, and a drizzle of ranch dressing.