Because if you haven’t noticed yet, this is like… really orange. I’m still slightly flabbergast at the sight. I mean, it’s almost too orange to eat. Almost. Did I actually eat something this orange?
That I did. Because it is gooo-oood. I said that in my Uncle Eddie voice from National Lampoon’s Christmas Vacation. I use that version of the word approximately 17 times per week. How cool is Uncle Eddie walking around in his underwear, draining his RV lavatory into the sewer on the street? Good stuff right there.
I wish you could hear me say it. Or not.
So do you think we can call this fusion?
Buffalo chicken… tacos… we are fusing something here right? Buffalo-ness and Mexican perhaps?
I’ll be the first to admit that this “recipe” is not exactly rocket science, but it tastes so flipping insane that it’s now up on the weekly menu plan. Not that I even plan dinners these days. Last night I shoved a hot dog and a bowl of boxed macaroni and cheese in my husband’s face like he was 4 years old. It’s too hot to cook. Not really. I was just lazy. But he likes 4-year old kid stuff so I figured… why not? And I lived happily ever after with my US Weekly.
I love love love the whole buffalo combination. I’m talking the buffalo wing sauce plus the cheddar plus the blue cheese plus the green onions plus the crunchy, water-packed lettuce plus the cilantro. Fanfreakingtastic. But every single particle must be combined to send out that spicy, cheesey, fresh flavor that I so adore. You can’t miss a thing. I mean, I can take or leave the chicken. Whatever. Give me a warm pliable tortilla filled with the buffalo wing sauce and shredded lettuce, the onions and the cheeses and a generous handful of fresh cilantro. I’m good to go. And really… it’s like I’m just eating a tortilla filled with vegetables I guess. Hmmpf. Wow. Yeah. Wonder if I could pass that off…
Probably not. Sounds similar to the time I ate french fries and strawberries for three days and claimed I was a vegetarian.
Buffalo Chicken Tacos
2 boneless, skinless chicken breasts, cut into pieces
2 tablespoons corn starch
1/4 cup flour (I used whole wheat)
1/2 teaspoon garlic powder
pinch of cayenne pepper
1/4 cup buffalo wing sauce (I used Frank’s Buffalo Wing)
3 tablespoons olive oil
4-6 4-inch tortillas
salt and pepper
for toppings: shredded cheddar cheese, crumbled gorgonzola, avocado, shredded lettuce or cabbage, green onions, cilantro, ranch dressing and extra buffalo wing sauce for drizzling.
Heat a skillet over medium-high heat. In a large bowl, combine corn starch and flour cayenne and garlic powder. Season the chicken pieces with salt and pepper, then dredge in the flour mixture. Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and brown on both sides – about 3-4 minutes per side. You can add the additional olive oil through cooking or once you flip the chicken. Once the chicken is done, set it aside in a bowl and toss with 1/4 cup of buffalo wing sauce.
Set out an assembly line of tortillas, shredded cheddar, crumbled gorgonzola, lettuce, green onions, avocado, cilantro and ranch + buffalo wing sauce for drizzling. Serve hot so the cheese melts!
I like this. You should too.