Buffalo Chicken Tacos

Name: Buffalo Chicken Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 (15-ounce) can whole kernel corn; 3 cups shredded cooked chicken; ⅔ cup buffalo sauce; 1 package Old El Paso Small Flour Tortillas or Stand & Stuff Tortillas; 4 cups shredded Romaine lettuce; 1 avocado, peeled, pitted and diced; ½ cup blue cheese dressing; optional toppings: extra crumbled blue cheese, chopped fresh cilantro, thinly-sliced green onions, fresh lime wedges

These buffalo chicken tacos are easy to make, full of the great Buffalo flavors we all love, and always a crowd favorite! You can either make them using traditional small tortillas or tortilla bowls.

⏱ 35 menit 🔨 Persiapan 15mnt 🔥 Masak 20mnt 📊 Sedang 🍽 8 porsi 👁 35

Bahan-bahan

8 porsi

1 (15-ounce) can whole kernel corn
3 cups shredded cooked chicken
⅔ cup buffalo sauce
1 package Old El Paso Small Flour Tortillas or Stand & Stuff Tortillas
4 cups shredded Romaine lettuce
1 avocado, peeled, pitted and diced
½ cup blue cheese dressing
optional toppings: extra crumbled blue cheese, chopped fresh cilantro, thinly-sliced green onions, fresh lime wedges

Langkah-langkah

Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Remove from heat, and transfer the corn to a separate plate. Set aside.
In a mixing bowl, toss chicken and buffalo sauce until combined. Set aside.
To assemble the tortillas, place your small tortillas (or a Stand & Stuff tortillas) on a flat work surface. Portion the lettuce evenly between the tortillas. Then top each tortilla with an even portion of the chicken, corn, and avocado. Drizzle each with the blue cheese dressing, then sprinkle on optional toppings if desired
Serve immediately.

Ayam & Unggas