Buffalo Chicken Tacos at home
- Yield 8
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Buffalo Chicken Tacos at home is a chicken recipe on Avoteb. The yield on the card is 8. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 (15-ounce) can whole kernel corn
- 3 cups shredded cooked chicken
- ⅔ cup buffalo sauce
- 1 package Old El Paso Small Flour Tortillas or Stand & Stuff Tortillas
- 4 cups shredded Romaine lettuce
- 1 avocado, peeled, pitted and diced
- ½ cup blue cheese dressing
- optional toppings: extra crumbled blue cheese, chopped fresh cilantro, thinly-sliced green onions, fresh lime wedges
Method
Warm a skillet over a hot burner. Tip in the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Lift from heat, and move the corn to a separate plate. Keep nearby.
In a mixing bowl, toss chicken and buffalo sauce until combined. Keep nearby.
To assemble the tortillas, place your small tortillas (or a Stand & Stuff tortillas) on a flat work surface. Portion the lettuce evenly between the tortillas. Then top each tortilla with an even portion of the chicken, corn, and avocado. Spoon each with the blue cheese dressing, then sprinkle on skippable toppings if desired
Plate while it is hot.
