If you love buffalo wings, I think you’ll enjoy these tacos. They’re very simple to prepare and take about 10 minutes total—perfect for a hot summer day. They’re not overly spicy; cool blue cheese dressing and crisp celery balance the buffalo sauce nicely. I hope you love them. 🙂
Easy Buffalo Chicken Tacos
Time: 10 minutes
Yield: 6 small tacos
Recipe from Mary Ehrhart
Ingredients
1 cup diced celery
2 cups shredded rotisserie chicken
1/2 cup Frank’s RedHot Buffalo Wing Sauce
1 tablespoon canola oil
6 white corn tortillas
Sea salt
1 1/2 cups Mexican cheese blend
Blue cheese dressing, to taste
Directions
1. Dice about 1 cup of celery and set aside.
Note: a couple of the photos here are from a previous post.
2. Shred about 2 cups of rotisserie chicken into a bowl. Pour 1/2 cup of Frank’s Buffalo sauce over the chicken and mix to combine. Heat briefly in the microwave until warmed through.
3. Heat a large griddle over medium heat. Add 1 tablespoon of oil and let it warm. Use one corn tortilla to spread the oil across the griddle, then place the remaining tortillas on the oiled surface.
4. Sprinkle the tortillas lightly with sea salt. If you don’t have freshly cracked sea salt, regular salt is fine.
5. When the tortillas bubble (about 30 seconds), flip them and sprinkle cheese over each. A Mexican four-cheese blend works well, but cheddar is fine too. Allow the cheese to melt.
6. Top the melted cheese with the buffalo chicken mixture and a sprinkle of diced celery.
7. Add blue cheese dressing to each taco to taste, then serve and enjoy.
I hope you find time to jump in a lake or pool this summer.
If not, I hope you have extra moments to kiss a few cheeks and cuddle your kids, grandkids, nieces, or nephews.
Pinterest friendly image below.