Buffalo Chicken Tacos
As I’m typing this it’s the week between Christmas and New Years… you know that one really awkward week in the year when no one knows what to do. Do we work, do we chill on the couch, do Christmas decorations stay up or come down?! Who knows. I do know I am so happy to be off of work this week and spending time with family in Kentucky. Lots of time with my niece and nephews, all the cousins (aka the dogs lol), board games, movies, and enjoying some downtime. Not too mention - it snowed! Since we have lived in California the past few years it is so nice to be home with family and the white Christmas was an added bonus.
That said, lazy weeks like this make me want to have all the cozy food. Cue these buffalo chicken tacos. They are so delicious and super easy to make. They literally have a layer of gooey cheese melted between the tortillas, but the best part is the creamy jalapeño cilantro sauce. You guys are going to love them! Find the video recipe here.
Chicken - I kept this really simple and used shredded rotisserie chicken. Feel free to make your own, but I’m all about shortcuts where I can get them. Rotisserie chickens are full of flavor and so convenient.
Hot sauce - I only used 1/4 a cup, but feel free to add more if you can handle the spice. I enjoy a kick of flavor, but I’m also a baby and can’t make things too spicy. I personally really like the Siete hot sauce.
Corn tortillas - I am corn tortilla over flour tortilla all day everyday. I love the flavor!
Freshly shaved cheddar cheese - I would recommend using fresh shaved cheddar cheese over packaged. Sometimes it doesn’t melt as well and I think fresh cheddar has the best taste.
The sauce - Okay the sauce makes the tacos, you HAVE to add it. Again, if you like added spice you cam leave the seeds of the jalapeño, but I just can’t handle it so I removed them. The greek yogurt is the perfect creamy texture and the cilantro + lime top it off.
Buffalo Chicken Tacos
Ingredients
- 3 cups shredded chicken (I used rotisserie)
- 1/4 cup hot sauce (more if you like the heat!)
- 12 corn tortillas
- Freshly shaved cheddar cheese
- Olive oil
- 1 jalapeño
- 1/2 cup plain Greek yogurt
- Juice of 1/2 lime
- Pinch of salt
- 1/4 cup fresh cilantro
Instructions
- Preheat oven to 425°F. Mix chicken and hot sauce in a bowl. Heat tortillas for ~10 seconds in the microwave (this prevents them from tearing when you fold them) and then transfer 6 to a parchment lined baking sheet.
- Add a layer of cheddar cheese and top with another tortilla. Fill one half with chicken and fold over. Drizzle each with a little bit of olive oil and spread out with your hand, this will make them crispy. Bake for 12 minutes.
- For the sauce - If you have a gas oven you can roast the jalapeño right on the stove top. If you do not, place the jalapeño on a pan and broil it. Either way, turn until the jalapeño is roasted on each side. Immediately transfer to a container that you can seal for 10 minutes to let it keep cooking. When it’s done, peel the skin off the jalapeño and cut in half. Deseed it and place in a blender with the rest of the ingredients. Blend and drizzle on top of tacos.