Mrs. Regueiro's Plate: Buffalo Chicken Tacos

Wednesday, September 21, 2011

Buffalo Chicken Tacos

It’s my husband’s favorite time of the year…football season!

My husband, Eric, loves spending all day Sunday watching his football games, screaming his head off when the quarterback makes a good or bad play or laughing his butt off when you he sees a fat linebacker do a victory dance. He’ll be partaking in these fun man-ly activities until Superbowl. Help me. However, you will not find me watching football all day with him because I try and work on chores for our house. Whether it be cleaning the bedrooms, doing loads of laundry, menu planning, clipping coupons, or finding recipes online for dinner to make for the week – it’s my wifey duties, right?

The truth is….I don’t really enjoy watching football. It’s not my favorite sport to watch, it’s entertaining at times, but not my cup of tea. Don’t get me wrong, I absolutely love hosting our Superbowl parties, but I’m all about the tasty grub and funny commercials. Buffalo chicken dip is one of the crowd’s most favorite dips – buffalo sauce, chicken and cheese – it’s pretty smacktastic and addicting. This is a tasty fusion of the buffalo chicken dip rolled up into a taco, so much easier to eat and perfect for those hungry football fans.

Sunday funday + buffalo chicken tacos = the best football grub ever. Buffalo chicken tacos 2
Buffalo Chicken Tacos
ZipList Add Recipe Adapted from Prevention RD
Printable Recipe
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly


Heat a large Dutch oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco.

Yield: 5 servings, 2 tacos each.

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Review: It took my husband a quick minute to warm up to these tacos because he thought they sounded strange. He’s a big fan of the buffalo chicken dip and once we bit into our tacos we instantly became fans. We had one of those “well, damn why didn’t we think of that scenario moments.” Then munch, munch, cheer for the score and eat some more. Oh football does funny things to you. I do love my hometown team of San Diego Chargers, so I’ll cheer them on whenever they are on the big screen but other than that…boo hoo to everyone else.
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