I have been on a Buffalo chicken kick. One of my favorite recipes I’ve found is the Buffalo Chicken Soup, so good, and then I came across these soft tacos. These tacos are so filling and delicious. They knocked my socks off. Enjoy!
-1 pound chicken breasts, skinless, boneless
-⅓ cup flour
-3 tablespoon cornstarch
-⅛ teaspoon cayenne pepper
-1 teaspoon garlic powder
-⅓ cup buffalo wing sauce (Frank’s Buffalo Wing)
-1 Tablespoon olive oil
-10 6-inch yellow corn tortillas
-Green onions, sliced thinly
-Heat a large pan over medium-high heat.
-In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Coat the chicken in the flour mixture.
-Add 1 tablespoon of olive oil to the pan. When hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside on a plate and let cool.
-Once cool, shred the chicken with your fingers. Mix the shredded chicken with the wing sauce. Set aside.
-Heat the corn tortillas in a skillet for about a minute on each side or until warm. Assemble the tacos and add optional toppings.
Tip: Set the chicken in the freezer of fridge, checking every five minutes until cool.