With February winding down and our busy March schedule looming over us, I thought it would be fun to try something completely new in the kitchen. Last week I pulled out my Pinterest boards (because seriously why pin all those recipes and just let them sit there) and had Joe choose one meal for us to try. He had a hard time choosing just one, but was able to pick out these tacos. They looked simple enough, but also were completely different than the staples we always eat. I will definitely keep this recipe for future meals, even if the hot sauce was a little too hot for me. You can't see much of the chicken in this picture, but trust me, it's there! We went a little overboard with the avocado, but it was seriously delicious!
Buffalo Chicken Tacos
adapted from here
Ingredients
1 lb chicken breasts, cut into 1 inch pieces
1/3 cup flour
3 Tablespoons cornstarch
1 teaspoon garlic powder
1/3 cup Frank's RedHot
1 Tablespoon olive oil
Taco shells
Avocado
Shredded cheese
Directions
Heat the oil in a large pan. Mix flour, cornstarch and garlic powder in shallow bowl. Dredge the chicken pieces in the flour mixture, then drop into the pan. Cook chicken until completely cooked, about 4 minutes on each side. Drop them into a big bowl with the hot sauce. Toss to coat. Assemble the tacos and enjoy! Add whatever toppings you'd like. Ranch dressing, sour cream, lettuce, whatever!
No comments:
Post a Comment