It snowed here in PDX today! Crazy how differently people react to it here. People in Chicago wouldn’t even bat an eye at a few inches of snow. Granted, the salt trucks and plows would be out in full force, and my boots (and car) would be full of salt, but people would get to work without a single issue. Here people get in accidents, roads close, and reporters go out and take a hundred pictures of snow. So silly.
Welp, it’s the week before Christmas. Hope your gifts are wrapped. HA.
This last weekend I got to try Fire on the Mountain for the first time and that made me realize I’ve had a recipe sitting in the wings for which I used Fire on the Mountain Hot Buffalo Sauce! What a great time to introduce you to my Pinterest adapted version of Buffalo Chicken Tacos. Such spicy goodness. We also used a jalapeno ranch dressing, but it was a bit lack luster so I will leave it to you fine people to find a ranch dressing you like (I’ve been tempted to just make my own). This recipe is gluten-free, and though I’m still trying to figure out what (besides meat) you would put this delicious hot sauce on, the sauce is vegan as well. I found this recipe on Pinterest sometime ago, and have therefore borrowed it from Prevention RD.
For more delicious recipes, make sure you’re following me on Pinterest! Either my OMnomNOM Board or The Spicy Bee Board. I pin different things to both. As for delicious pictures and the full recipe, catch that after the jump!
Buffalo Chicken Tacos
Adapted from Prevention RD
- 1 lb chicken breasts (skinless, boneless), cut into 1 inch pieces
- ⅓ c flour (gf mix or rice flour)
- 3 T cornstarch
- ⅛ t cayenne pepper
- 1 t garlic powder
- ⅓ c buffalo wing sauce (Fire on the Mountain’s Buffalo Hot), plus extra for garnishment
- 1-2 T olive oil
- 10 6-inch yellow corn tortillas
- Shredded butter lettuce, diced
- Cilantro, chopped
- Avocado, sliced
- Green onions, chopped
- Ranch dressing
When your chicken is finished, get it into a bowl and toss with ⅓ cup buffalo wing sauce. I really like the Fire on the Mountain sauce (and was just to their restaurant for the first time this week!). It’s vegan, gluten-free, and a local made product. It really doesn’t get any sweeter than that kids! I’d love to hear what you like to use too!
Assemble 10 tacos, dividing the toppings evenly among each taco (5 servings, 2 tacos each.)
**NOTE: This could also be made into a killer salad (as mentioned in the comments by my boo) and therefore is getting a Salad tag as well.