Ingredients
Scale
For the Buffalo Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 cup buffalo sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For Assembly:
- 12 mini taco shells or tortillas
- 1 cup shredded lettuce
- ½ cup crumbled blue cheese or shredded cheddar cheese
- ½ cup diced tomatoes
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
- Optional: sour cream or ranch dressing for drizzling
Instructions
- Cook the Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side, until cooked through and no longer pink in the center. Alternatively, bake the chicken breasts in the preheated oven for 20-25 minutes.
- Once cooked, shred the chicken using two forks and mix with the buffalo sauce until well coated.
- Prepare the Tacos:
- Heat the mini taco shells or tortillas according to package instructions or in a dry skillet over medium heat for a few seconds on each side until warm and pliable.
- Assemble the Tacos:
- Spoon the buffalo chicken mixture into each mini taco shell or tortilla.
- Top with shredded lettuce, crumbled blue cheese or shredded cheddar, diced tomatoes, sliced green onions, and chopped cilantro.
- Drizzle with sour cream or ranch dressing if desired.
- Serve:
- Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 120 kcal
- Fat: 6g
- Carbohydrates: 10g
- Protein: 8g