Buffalo Chicken Tacos

My slow cooker Buffalo chicken is mighty darned good, if I do say so myself. And putting it on a taco is just fantastic. Crunchy taco shell (I use crunchy shells whenever my taco ingredients aren’t crunchy) because I need that contrast between crunchy and well, not crunchy. Spicy, creamy chicken, sweet corn, fantastic avocado and a bit of cilantro. You won’t even realize that these tacos don’t have (or need) cheese on them, but if you’re missing it, just crumble a bit of blue cheese or Gorgonzola cheese over the tops before serving.
Buffalo Chicken TacosTo give these Buffalo chicken tacos a nice citrus kick, serve them with a few lime wedges for squeezing.

Also try my Buffalo chicken sandwiches.

Buffalo Chicken Tacos
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Ingredients
  • 1 (15-ounce) can whole kernel corn
  • 3 cups Buffalo chicken (I used our slow cooker version)
  • 1/2 cup blue cheese or Ranch salad dressing
  • 12-16 hard taco shells (or substitute flour tortillas)
  • 4 cups shredded iceberg lettuce
  • 2 ripe avocados, peeled, pitted, chopped
  • Freshly chopped cilantro, for garnish
Instructions
  1. Warm the corn.
  2. Warm the chicken. Stir in the salad dressing.
  3. Heat the shells or tortillas as desired.
  4. Divide lettuce between tacos. Add meat, corn and avocado.
  5. Garnish with chopped cilantro and serve.

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