i was never a fan of spicy food. never. i would order my spicy peanut noodlebox extra mild (which doesn’t even exist). i remember going to some thai restaurant and crying because it was soooo spicy. but i married a man who was also married to hot sauce. james loooooves spicy food. absolutely loves it. so with most meals i make, he hauls out the sriracha or franks. slowly but surely i would try a bit on my plate and soon enough, i kinda started loving the spice. not too extreme though, but for your information, i now order my spicy peanut noodlebox, mild-medium. :)
so on my day off i was trying to decide what to make for dinner…i wanted to make something that i had never made before because i had some extra time to prep. in my super long search i came across a recipe for super easy buffalo chicken tacos. growing up i never had buffalo sauce, so when i discovered it a few months ago…i was in looooove.
my favourite hot sauce!
the tacos were incredibly simple and took me a whole 30 minutes to prep & cook. i loved them and they weren’t too spicy (drizzle some buffalo sauce on them once made to up the spiciness!)
2 boneless, skinless chicken breasts, cut into pieces
2 tablespoons corn starch
1/4 cup flour
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, tomatoes, avocado, shredded lettuce or cabbage, green onions, cilantro, ranch dressing and extra buffalo wing sauce for drizzling.
1. prep your toppings first. the chicken cooks quite quickly, and you’ll be drooling by the time you toss it in the sauce, so don’t waste time prepping at the end.
i used shredded lettuce, shredded marble cheese, tomatoes, green onions, ranch, & sour cream.
you can spread them out all pretty like this…
2. heat a skillet over medium-high heat.
3. in a bowl, combine corn starch, flour, cayenne and garlic powder.
4. season the chicken pieces with salt and pepper, then dredge in the flour mixture.
5. 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.
6. once the chicken is done, set it aside in a bowl and toss with 1/4 cup of buffalo wing sauce.