Tuesday, August 30, 2011

8-30-2011 Barbecue and Buffalo Chicken Tacos

A few weeks ago, I discovered Frank's hot wing sauce is kosher. I immediately bought it, and ever since I have been trying to figure out how I was going to use it.

Tonight, I finally used it when I made buffalo chicken tacos. I also made barbecue chicken tacos. These are no ordinary tacos, they are nothing like the Mexican variety you are probably imagining.

The buffalo chicken tacos were amazing, they were topped with shredded lettuce, avocadoes, diced tomatoes, and homemade ranch dressing.

The barbecue chicken tacos were also amazing, and they were topped with shredded lettuce, diced tomatoes, avocado pieces, and French's fried onion strings.

It would be really hard to choose which one I liked better. I couldn't get enough of either one of them, I ate way past the point of my brain telling me I was overstuffed, and I am still dreaming about them.

These were super easy to make, you must try for yourself.

Buffalo and/or Barbecue Chicken Tacos

4 boneless skinless chicken breast
1 T. paprika
1 T. oregano
1 1/2 t. brown sugar
1/2 t. cayenne pepper
3/4 t. salt
2 T. olive oil

bottle Frank's Hot Wing Sauce
bottle favorite BBQ sauce
flour tortillas, warmed either on the stove or in the microwave
diced tomatoes
shredded iceberg lettuce
diced avocado
Homemade Ranch Dressing, recipe below

Preheat oven to 350 degrees.  In a small bowl mix together the paprika, oregano, brown sugar, cayenne pepper, and salt. Place the chicken on a baking sheet, and drizzle with olive oil. Use your hands and completely coat all sides. Sprinkle on the spice mixture and rub it into all sides of the chicken. Bake for 22-25 minutes until cooked through.

Remove chicken from the oven, and let stand for 5 minutes. Cut chicken into small cubes. Place into either one bowl or 2 depending if you are going to make both bbq and buffalo.

Pour some of the sauce of your choice over the diced chicken, and toss with a spoon.

To assemble the taco: Lay out a flour tortilla, spoon over on some of the chicken. Sprinkle some lettuce, tomatoes, avocadoes, and ranch. For the bbq chicken, you can also use French's fried onion strings, found at the grocery store in the canned vegetable aisle near the canned green beans.

Feel free to drizzle over the top some extra bbq or hot wing sauce, I did.


Ranch Dressing (parve)

1 C. mayonaise
1/2 C. soy sour cream, such as Tofutti
1/2 t. dried dill
1/2 t. dried chives
1/2 t. dried parsley
1/2 t. onion powder
1/2 t. garlic powder
2 T. water
pinch of salt, and pepper, or to taste

Place all of the above ingredients into a jar with a lid. Screw on the lid and shake until completely mixed. Taste and adjust salt and pepper to your liking. Store in the refrigerator until ready to use.

Have a great night!

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