Buffalo Chicken Taco
Buffalo Chicken Tacos slightly adapted from How Sweet It Is by preventionrd.com and then by me into the following:
Tacos:
1 lb boneless, skinless chicken breasts, cut into small pieces
3 Tbsp cornstarch
1/3 cup whole wheat flour
1/2 tsp garlic powder
large pinch of cayenne peppe
1/3 cup buffalo wing sauce (I used Frank’s Buffalo Wing) + 4 Tbsp, for drizzling
1 Tbsp olive oil
10 6-inch corn tortillas
Toppings:
1 avocado, sliced
4 oz gorgonzola
broccoli slaw
cilantro
lime wedges
Directions:
Heat a skillet over medium-high heat.
In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Stir in chicken.
Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and brown on both sides – about 3-4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo wing sauce.
Add toppings and serve.
All three of us (the three of us who are in town and not entertaining Asian employees) really liked this!
Buffalo Chicken Tacos slightly adapted from How Sweet It Is by preventionrd.com and then by me into the following:
Tacos:
1 lb boneless, skinless chicken breasts, cut into small pieces
3 Tbsp cornstarch
1/3 cup whole wheat flour
1/2 tsp garlic powder
large pinch of cayenne peppe
1/3 cup buffalo wing sauce (I used Frank’s Buffalo Wing) + 4 Tbsp, for drizzling
1 Tbsp olive oil
10 6-inch corn tortillas
Toppings:
1 avocado, sliced
4 oz gorgonzola
broccoli slaw
cilantro
lime wedges
Directions:
Heat a skillet over medium-high heat.
In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Stir in chicken.
Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and brown on both sides – about 3-4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo wing sauce.
Add toppings and serve.
All three of us (the three of us who are in town and not entertaining Asian employees) really liked this!
No comments:
Post a Comment