Buffalo Chicken Tacos

Let’s take a break from the Christmas baking and allow me to bring Taco Tuesdays into your life. You are most welcome.

You’ve got a couple of days to plan ahead, do not make the same mistake I did and neglect to make some pink pickled onions (recipe link here) to go atop these tacos. They would both taste delicious and look delightful. Here are my boring, non-pink tacos:


Serves 2

  • 2 chicken breasts, poached (I cooked mine in a slow cooker with salt, pepper and a few garlic granules) and shredded
  • Buffalo wing sauce (I’d recommend Franks)
  • Small tortilla wraps (corn or flour)
  • Cabbage, finely sliced or shredded
  • Blue cheese, cut into small cubes
  • Jalapenos or other pickles
  • Soured cream

Put the shredded chicken in a bowl and stir in the buffalo sauce. The chicken will absorb a lot of sauce so keep trying it until it is spicy enough for you. Too little and your tacos will be a bit dry.

Load up the tortillas with the cabbage (grated carrot is good here too), chicken, pickles and blue cheese. Drizzle each one with a little more buffalo sauce and some soured cream.

Tuck in with a cold beer and napkins to hand.

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