Hey guys! Hope you all had a wonderful weekend! I am LOVING the warm weather we're having here in Charleston, but unfortunately, I don't think it's gonna last :( Oh well...at least it's not snowing! Ok so, this recipe...most people who know me know that I am NOT a fan of spicy food. I am just about the biggest baby ever when it comes to hot stuff. Heath loves it though, so that's really the only reason I made this recipe. That and it looked really good.
I was unaware that pretty much ALL wing sauce is hot, but I did manage to find some Texas Pete Extra Mild Sauce. Not too bad! I was even able to eat one of these! Well..ok, only half of one...but still, that's progress!
Definitely not a recipe for the little ones though. Jesse INSISTED on trying a bite. He just wouldn't leave it alone. He quickly discovered that he's just like his Mama...a total spicy food wuss :)
'Buffalo Chicken Tacos'
Source: Mrs. Regueiro
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce, plus extra for garnishment
1 Tablespoon olive oil
10 6-inch flour tortillas
Green onions, sliced thinly
1. Heat a large Dutch oven over medium-high heat.
2. In a large bowl combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
3. Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.
4. Assemble 10 tacos, dividing the toppings evenly among each taco.