Crispy Buffalo Chicken Tacos

  • 1lb frozen, breaded chicken tenders (This is an easy shortcut, but feel free to make them from scratch:
  • Buffalo sauce: 2 tbsp melted butter and 3 tbsp Frank’s Red Hot Sauce
  • Corn tortillas, olive oil for griddle
  • Toppings: crumbled blue cheese, pickled carrots and celery, cilantro, and avocado.

Prepare the chicken tenders according to the package instructions and cut into bite sized pieces.

Thinly slice peeled carrots and celery and cover with a pickling brine of 1/2 cup white vinegar, 1/2 cup water, 2 tsp salt, 1/2 tsp sugar.

Brush the corn tortillas with olive oil and griddle the tortillas until slightly golden. (Note: we like to make homemade tortillas when we have the time ) Add chicken pieces, drizzle with Buffalo sauce, add toppings and enjoy!


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