Shredded Buffalo Chicken Tacos
Ingredients
The chicken
-
8
oz.
boneless, skinless Chicken Breast
-
to taste
Salt
-
to taste
freshly cracked Black Pepper
-
½
tsp.
Garlic Powder
-
1
tbsp.
Avocado Oil
-
¼
cup
Wing Sauce
-
1
tbsp.
Unsalted Butter
-
4
pieces
Taco Size Tortillas
The toppings
-
1
cup
Shredded Greens
-
to taste
Shredded Cheese
-
to taste
Chopped Green Onions
-
to taste
crumbled Blue Cheese or Feta
For the ranch dressing
-
2
tbsp.
Mayonnaise
-
2
tbsp.
Buttermilk
-
2
tbsp.
Sour Cream
-
½
tsp.
dried Chives
-
2
tsp.
dried Minced Onion
-
¼
tsp.
Onion Powder
-
¼
tsp.
Garlic Powder
-
¼
tsp.
dried Dill
-
1
tbsp.
dried Parsley Flakes
-
pinch
Salt
-
to taste
fresh Pepper
Instructions
- Prepare the ranch dressing by mixing all its ingredients in a bowl and refrigerate.
- If using a large chicken breast, cut it in half lengthwise.
- Season the chicken with salt, pepper, and garlic powder, and let it rest.
- Heat oil in a non-stick pan over medium heat and cook the chicken for 3-4 minutes per side until cooked through.
- Transfer the chicken to a bowl to rest, then shred it.
- Return the shredded chicken to the pan, add buffalo sauce and butter, and mix until coated.
- Warm the tortillas in the microwave for about 20-30 seconds.
- Assemble the tacos by dividing the chicken among the tortillas and adding desired toppings and ranch dressing.
- Serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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