Buffalo Chicken Tacos

Buffalo Chicken Tacos

serves 2

2 boneless, skinless chicken breasts, cut into pieces

2 tablespoons corn starch

1/4 cup flour (I used whole wheat)

1/2 teaspoon garlic powder

pinch of cayenne pepper

1/4 cup buffalo wing sauce (I used Frank’s Buffalo Wing)

3 tablespoons olive oil

4-6 4-inch tortillas

salt and pepper

for toppings: shredded cheddar cheese, crumbled gorgonzola, avocado, shredded lettuce or cabbage, green onions, cilantro, ranch dressing and extra buffalo wing sauce for drizzling.

Heat a skillet over medium-high heat. In a large bowl, combine corn starch and flour cayenne and garlic powder. Season the chicken pieces with salt and 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. You can add the additional olive oil through cooking or once you flip the chicken. Once the chicken is done, set it aside in a bowl and toss with 1/4 cup of buffalo wing sauce.

Set out an assembly line of tortillas, shredded cheddar, crumbled gorgonzola, lettuce, green onions, avocado, cilantro and ranch + buffalo wing sauce for drizzling. Serve hot so the cheese melts!