I’m overjoyed to share this recipe, but slightly disappointed that the two buffalo chicken fiends in this household hadn’t come up with this idea light years ago. While I am feeling more complete, now knowing what I’ve been missing is nothing short of depressing.
If we’re comparing Buffalo Chicken Tacos to Buffalo Chicken Dip, these tacos take the nutritional cake. That sort of thing is easy to accomplish when you add veggies and subtract cream cheese, ranch dressing, and loads of cheese. Go figure, right?
But here’s the best part…the tacos more than hit the buffalo chicken spot.
Buffalo Chicken Tacos slightly adapted from How Sweet It Is
1 1/2 lbs boneless, skinless chicken breasts, cut into small pieces
3 Tbsp cornstarch
1/3 cup whole wheat flour
1 tsp garlic powder
large pinch of cayenne peppe
ground black pepper, to taste
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
1 avocado, diced
4 oz gorgonzola
1/2 cabbage, shredded
1 large tomato, diced
4 scallions, sliced
Heat a skillet over medium-high heat.
In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
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.
Assemble 10 tacos, dividing the toppings evenly among each taco. Yield: 5 servings, 2 tacos each.
Nutrition Information (per serving): 474 calories; 18 g. fat; 86 mg. cholesterol; 1112 mg. sodium; 38 g. carbohydrate; 6.6 g. fiber; 41.2 g. protein
Result: Nothing shy of fabulous, of course! I know Mr. P and I are not the only buffalo chicken fans around. Other than the high sodium content of this meal, it’s actually rather healthy and balanced and contains some heart-healthy mono and polyunsaturated fats from the avocado. The fiber is plentiful and the toppings compliment the juicy, spicy chicken. Enjoy!
But never fear, that husband of mine found a way to knock down the nutritional side of this meal by making the leftovers into his “masterpiece” (his word of choice, not mine).
Buffalo Chicken Nachos by Mr. P
2 heaping handfuls Garden of Eatin’ Red Hot Blue spicy tortilla chips
1 1/2 cups leftover Buffalo Chicken bites, chopped
a couple handfuls Monterrey Jack or Mexican blend cheese, shredded
a drizzling of Buffalo Wild Wings Spicy Garlic sauce or “normal hot wing sauce”
gorgonzola, to taste
Pile onto a plate in this order: chips –> shredded cheese –> chicken –> wing sauce –> more cheese –> microwave –> gorgonzola. Chow down.
…You can’t win’em all.
Question: Be honest…which would you choose – Buffalo Chicken Tacos or Nachos?
Have a great week!