Savory Sundays: Shredded Buffalo Chicken Tacos

Shredded Buffalo Chicken Tacos | www.diethood.com | #dinner #tacos #buffalochicken #recipe

Buffalo Chicken Tacos, how I love thee. As long as the sauce is extra mild.

Hot, spicy foods are not my thing. Especially out in public – it’s not a pretty sight. As soon as I bite into, say, a hot wing, I start making that ‘ooph ooph’ sound, followed up by the ‘sssss’ sound through my teeth… Then, my nose starts to run, my lips begin to smack… oh, I look like a hot mess.

Good thing my husband is also a mild-sauce kind of a guy… Wimp. 😉

Shredded Buffalo Chicken Tacos | www.diethood.com | #dinner #tacos #buffalochicken #recipe

As you can see, in order to enjoy our wings, chicken, or tacos, we need to get creative.

Around here, taco night happens about once a week. I play with the fillings, thus a plain, beef and cheese taco almost never makes it to our dinner table. Vegetarian fillings, Mediterranean fillings, Seafood fillings – those are the kind of tacos I like to serve. However, Shredded Buffalo Chicken Tacos are our favorite. A delicious meal that comes together in under 30 minutes.

My version is just pan-fried chicken breast, roughly shredded and tossed in a mild buffalo wing sauce. I like to serve it on a bed of lettuce and red onions with a bit of ranch dressing, all wrapped up in a whole wheat tortilla. My husband doesn’t like bleu cheese, thus a sprinkle of feta cheese never hurt anybody.

Shredded Buffalo Chicken Tacos | www.diethood.com | #dinner #tacos #buffalochicken #recipe

If you are looking to make a quick, finger-lickin’ good meal, try these tacos. Feel free to use the hottest wing sauce you can find, and if bleu cheese is your thing, go ahead and use that instead of feta.

ENJOY!

Shredded Buffalo Chicken Tacos
 
Prep time
Cook time
Total time
 
Serves: Serves 4 to 6
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 2 whole chicken breasts
  • salt and pepper to taste
  • ½ cup buffalo wing sauce (you can use more, or less, if you like)
  • 4 to 6 whole wheat tortillas
  • ranch dressing
  • 1 cup shredded iceberg lettuce
  • 1 small red onion, chopped
  • ¼ cup crumbled feta cheese
Instructions
  1. Heat olive oil and butter in a large skillet over medium-high heat.
  2. Season the chicken breasts and place them in the hot oil.
  3. Cook on both sides until the chicken is done.
  4. Remove from skillet.
  5. Pour the sauce in the skillet and cook for 1 minute. Remove from heat.
  6. Shred the chicken with two forks.
  7. Add the shredded chicken to the wing sauce and toss until evenly coated.
  8. Spread about a teaspoon, or two, of ranch dressing on each tortilla.
  9. Layer with lettuce, red onions and shredded chicken.
  10. Add feta cheese on top.
  11. Serve warm.

 

Comments

  1. says

    I have never made tacos from scratch before (is that wrong?). Yours look fantabulous, so perhaps I should get on the bandwagon. After butter, Feta cheese is my dairy idol. 😀

  2. says

    Buffalo Chicken anything is a fave in our house. These look amazing. Beautiful plating on the tacos as well. I always have a hard time making them look neat and pretty… you did it wonderfully. :)

  3. says

    Kate, I love your photos. I’m stuck between hot-sauce-loving spouse and son, and a mild-sauce-loving daughter. I can handle a little kick, more than her, less than them. So we have hot sauce on the side most meals. I like to stretch my taco fillings with extra sautéed veggies from the CSA farm share. I think this would be a great way to get our Buffalo Chicken fix, but in a healthier way. Thanks!

  4. Nancy R says

    Love this! Tacos are a hit in our home. I love bleu cheese and loooove feta but never thought of putting them in a taco. Wow your creative Kate!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: