If you know me, you know how much I love anything and everything buffalo.... and tacos. So why not combine the two?
Tangy buffalo sauce with ranch, cheese, iceberg lettuce, jalapenos, etc, etc. What can be better? Really nothing. Aaaaand it's easy peasy, perfect for those busy weekday dinners.
Check it out!
Ingredients and Directions
(~6 servings, 3 tacos/serving)
A. Chicken
7 to 9 - Chicken Thighs, skin-on and bone-in (because flavour....)
2 tsp - Garlic Powder
To taste - Salt and Pepper
Pre-heat oven to 425 F.
Lightly grease bake sheet with oil.
Place chicken thighs on bake sheet and season both sides with garlic powder, salt and pepper. Make sure chicken thighs are skin side up.
Bake for 30-35 minutes until skin is crispy and chicken is baked through.
Remove and let cool for a few minutes.
Shred chicken from bones and add to medium-sized bowl.
B. Buffalo Sauce
1/2 cup - Franks Red Hot Sauce
1/4 cup (or half stick) - Butter
To taste - Honey (the more honey, the tangier the sauce will be)
Place butter in a small sauce pan, melt.
Add in hot sauce and honey. Mix until combined.
Add buffalo sauce to shredded chicken. Toss to coat.
C. Toppings (as needed)
Tortillas, preferably the small taco size (we like Mannys)
Sharp Cheddar Cheese, shredded
Iceberg Lettuce, shredded
Tomatoes, medium dice
Avocado/Jalapeno/Onion/Cilantro/Lime/and so on.
As needed - Ranch
Top tortillas with shredded buffalo chicken followed by cheese and ranch. Finish tacos with whatever vegetables your heart desires.
Enjoy!
*This chicken is even better the next day reheated. Store in an airtight container in the fridge for tasty leftovers.
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