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![/print_this]
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.[/print_this]
…You can’t win’em all.
Question: Be honest…which would you choose – Buffalo Chicken Tacos or Nachos?
Have a great week!
Hmmm, the tacos, for SURE! So funny, I kid you not I had tacos (one salmon taco and the other night shrimp and beef tacos) on Friday and Satuday, then last night I made Nick nachos! Great minds think alike 🙂
They were a bit different than Mark’s, but they had lime tortilla chips, spinach, beans, ground beef, cheddar cheese and LOADS of salsa (because that’s what Nick does with condiments….).
Don’t tell your husband, but I’d pick the tacos. They made me drool on my keyboard. And while I see the appeal of the nachos, I can’t resist a really tasty taco!
They both look delicious. I would substitute tofu or fish or shrimp for the chicken and not add gorgonzola but after those changes, I don’t know which I would choose!
These both look great! I’ve done the buffalo chicken nachos before but I’ve never thought about making them into tacos. They sound delicious!
Yum! I am going to make these tacos with roasted chickpeas instead of the chicken!
“Hehehe nachos rule!”… Sorry, that slipped out. Seriously, those tacos look so good. I’m thinking about replacing the gorgonzola with blue cheese, ’cause blue cheese dressing is SO good with buffalo wings.
The addition of cilantro makes these even more delicious!
I would rather have the tacos, but the nachos would be awesome for a party. 🙂
Dip, then tacos, then nachos.
The tacos look great, I am not a huge nacho person. This is a genius idea.
They both look so good! I could totally see Jacob doing the same thing. I might pick the nachos… They’re just so much fun to eat! Happy Monday to ya girl 🙂
Wow! Both of your creations look fabulous, but I’m going to have to choose the nachos. I’m a sucker for a good batch of nachos and the fact that these are made with buffalo chicken puts them over the top. Maybe Mr. P should start a food blog too? 😉
The tacos! I love buffalo chicken… but I’ve never been a nachos fan 🙂
No contest, I would pick the tacos. Theres just so much more stuff in them.
Now, if he had added tomatoes, avocado and onions to the nachos, the outcome may have been different.
Tacos, hands down!
I would go for those tacos for sure!
You two are funny! I’d take the tacos for sure. Have a great day Nicole!!!!
OMG, Nicole my mouth is watering just looking at both dishes – but I’d have to say nachos! Great job Mr. P!
Those tacos would be a total hit at our house. My girls are buffalo chicken fanatics.
both dishes look great! I’d have yours for lunch and your husband’s for dinner 🙂 Win/win!
Can’t I just have both? 🙂 I would have to pick yours though because of the avocado!
E and I always have a joke… Whenever I make an entree salad for dinner (buffalo chicken, caesar, etc.), he PUTS IT IN A TORTILLA AND CALLS IT A WRAP. Drives me bonkers! He claims it’s the same b/c he puts (a small amount) of lettuce in his wrap… Ha! These look really good and I did the chicken in the crockpot version w/ the whole bottle of sauce but Holy Cow Sodium Craziness. 480mg/tbsp in the sauce…. Of course I didn’t see that until afterwards. I love the additions of the avocado, cabbage and tomato on top.
I love this recipe! I am wondering if this could be made in a crackpot? Thoughts?