The Best Buffalo Chicken Tacos
These Buffalo Chicken Tacos are full of spicy flavor and fresh ingredients. They're ready in less than 30 minutes and always please a crowd. Easily Gluten free and are the perfect meal to impress your friends and family.
Equipment
- stove top burner
- Skillet
- rubber tongs
- large mixing bowl
- small mixing bowl
- whisk
Ingredients
- 6-8 mini tortillas (flour, corn, almond flour, cassava flour etc.)
For the uncooked chicken
- 1 tablespoon olive oil
- 2-3 large organic chicken breasts
- 1 tablespoon Franks Red Hot Sauce
- 1/2 cup chicken or veggie broth
After the chicken is cooked and shredded
- 2 tablespoons grass fed butter
- 2 tablespoons Franks Red Hot Sauce
Topping
- 1 head chopped, organic romaine lettuce (or 2 cups)
- 1 tablespoon olive oil
- 1/2 lime, juiced
- 1-2 teaspoons water
- 1/3 cup organic blue cheese crumbles
- pinch salt + pepper
Healthy Homemade Ranch Dressing
- 1/3 cup organic, plain greek yogurt
- 1 Tablespoon organic, plain greek yogurt
- 1/4 teaspoon freeze dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon garlic salt
- 1/8 teaspoon onion powder
Instructions
- On stove top, heat a large skillet on medium/low heat. Coat with olive oil and add chicken. Cover and let cook for 2 minutes. Add in 1 tablespoon hot sauce and 1/2 cup of broth. Cover and cook on low for 6-8 minutes or until chicken is no longer pink in the middle.
- While chicken is cooking rinse and chop romaine lettuce. In a small bowl combine oil, lime juice, water, blue cheese, salt + pepper and whisk for about 30 seconds. Set aside.
- Once chicken is fully cooked, transfer to a cutting board. Using two forks, begin pulling and shredding each piece until finely shredded. Set aside.
- Heat skillet once more on medium/low heat and add 2 tablespoons of grass fed butter. Once butter is melted transfer shredded chicken back into the heated skillet and add in 2 more tablespoons of franks red hot sauce. Stir chicken until evenly coated. Cover and turn off heat. (Feel free to add more hot sauce if that’s your jam.)
- If you decide to have the optional ranch sauce (highly recommend!) make this now. Combine plain greek yogurt with dried chives, dill, garlic salt and onion powder. Stir until well combined and set aside to top tacos.
- Pour blue cheese mixture onto chopped romaine lettuce and toss until evenly coated. Warm up your tortillas any way you’d like (stove top, microwave, char on open flame etc.) and serve warm. I recommend spreading ranch sauce on tortillas first, then adding chicken and topping with lettuce.