Buffalo Chicken Tacos

Serving 8 people

45 min


  • avocado 1 avocado
  • blue cheese crumbles 1/4 c blue cheese crumbles
  • butter 4 T butter
  • celery 4 sticks celery, chopped
  • chicken breasts 2 chicken breasts, diced into 1-2" pieces
  • egg 1 egg
  • flour 2 c flour
  • garlic powder 1 t garlic powder
  • green onions 3 green onions, chopped
  • hot sauce 1/2 c Frank's buffalo hot sauce
  • lime 1/2 lime
  • mayonaise 1/2 c mayonaise
  • onion powder 1 t onion powder
  • ranch dressing mix 1/2 packet ranch dressing mix
  • romaine lettuce 2 large handfuls chopped romaine lettuce
  • salt salt
  • tortillas 8 fresh tortillas
  • whole milk 1/2 c whole milk
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How to make it

  1. Mix all ingredients thoroughly. Chill at least 1 hour prior to serving.In bowl, whisk egg and 1/8 c milk until froth appears.In another bowl, mix flour, garlic powder, onion powder, and salt.Spray cooling rack over your sink with cooking oil spray until well-coated. You could also grease with shortening or butter. Set over foil-lined jelly roll pan. Preheat oven to 425 degrees.Dip pieces of chicken in egg mixture, then coat in flour mixture. Lay pieces on cooling rack. Spray pieces with cooking spray. Flip chicken over with tongs and spray their other side.
  2. Bake chicken at 425 degrees for 12-15 minutes, or until outsides have lightly browned and crisped.In bowl, mix chopped romaine, diced avocado, chopped celery and green onions. Squeeze half of a lime over mixture and toss to coat. Sprinkle with a tiny bit of salt.Melt butter in medium glass bowl.
  3. Add buffalo hot sauce.
  4. Mix.
  5. Add cooked chicken pieces to buffalo butter sauce, toss until chicken is well coated.Assemble tacos by layering lime salad, buffalo chicken, blue cheese ranch dressing, and garnish with blue cheese crumbles.
  6. Serve immediately.