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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 Buffalo chicken 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.
Sorta Different. Quite Delicious.
To give these Buffalo chicken tacos a nice citrus kick, serve them with a few lime wedges for squeezing.
If you think your tacos need even more of an extra kick, reach for some Cholula. It’s not crazy spicy, but it is crazy tasty.
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Also try my Buffalo chicken sandwiches.
Buffalo Chicken Tacos
Equipment
Ingredients
- 15 ounces whole kernel corn
- 3 cups Buffalo chicken I used our slow cooker version
- ½ cup blue cheese dressing
- 12-16 taco shells or substitute flour tortillas
- 4 cups iceberg lettuce shredded
- 2 avocados peeled, pitted, chopped
- cilantro chopped, for garnish
Instructions
- Warm the corn.
- Warm the chicken. Stir in the salad dressing.
- Heat the shells or tortillas as desired.
- Divide lettuce between tacos. Add meat, corn and avocado.
- Garnish with chopped cilantro and serve.
Notes
Nutrition
Nutritional values are approximate.
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