Buffalo Chicken Tacos

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Buffalo Chicken Tacos

Frozen grilled chicken breasts, roughly shredded and tossed in a mild buffalo wing sauce, make the perfect buffalo chicken taco filling for an easy weeknight dinner!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American, Tex-Mex

Keyword: buffalo chicken tacos

Servings: servings

Author: Katerina Petrovska

Ingredients

For the Chicken

19 ounces bag of frozen grilled chicken strips or filets
1 cup buffalo wing sauce (such as Frank's)
10 flour tortillas

For the Broccoli Slaw

2 pounds broccoli (about 1 large head)
2 cups chopped curly kale
2 cups shredded red cabbage
¼ cup Italian dressing or to taste
½ cup crumbled cotija cheese or feta cheese

Instructions

Shred the broccoli. Shred the broccoli (you can use a food processor with the grater disk for this, or shred with a box grater).
Make the slaw. In a large salad bowl, combine the shredded broccoli, chopped kale, red cabbage, and dressing; mix well and set aside.
Heat the chicken. Prepare the chicken fillets according to the directions on the bag.
Shred it. Using two forks, shred the cooked chicken. You can also just cut it up into thin strips. Set aside.
Heat the buffalo sauce. In a nonstick skillet, add the hot sauce and cook for a minute over medium-high heat.
Combine. Add shredded chicken to the skillet and coat with the sauce; continue to cook for 1 minute or until everything is heated through. Remove from heat and set aside.
Rinse out the skillet. Wash and wipe down the nonstick skillet and set it over medium heat.
Toast the tortillas. Place a tortilla in the pan and cook for 30 seconds or until the tortilla begins to puff. Flip the tortilla, cook for 30 seconds, and remove from heat.
Assemble the tacos. Assemble the tacos by filling each flour tortilla with prepared chicken, salad, and a sprinkle of feta cheese. Serve warm.

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