Mini Buffalo Chicken Tacos
Street style tacos merge with an iconic game day favorite. Pick up deli-fried chicken tenders for an effortless, crowd-pleasing winner. The number of chicken tenders may vary depending on where they are purchased. Simply cut the chicken to equal 12 pieces.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
Tacos
- 12 (4-inch) corn tortillas
- 1⁄3 cup hot sauce
- 1⁄4 cup melted butter
- 12 deli-fried chicken tenders (about 1 pound)
- Wooden picks or skewers
- 1 cup shredded romaine lettuce
- 1⁄3 cup diced purple onion
- 1⁄4 cup shredded Cheddar cheese,
- 2 tablespoons crumbled blue cheese
Zesty Blue Cheese Sauce
- 1⁄2 cup plain Greek yogurt
- 1⁄2 cup cottage cheese
- 1⁄3 cup crumbled blue cheese
- 2 tablespoons whole milk
- 1 tablespoon lime juice
- 1 green onion, sliced
- Pinch of kosher salt
Instructions
Tacos
- Cook tortillas, in batches, in a hot 10-inch cast iron skillet over medium-high heat 1 minute per side or until lightly charred. Stack between damp paper towels.
- Stir together hot sauce and butter in a large bowl; toss chicken in mixture to coat. Place 1 chicken tender in each corn tortilla; secure with a wooden pick. Top with remaining ingredients. Drizzle with Zesty Blue Cheese Sauce.
Zesty Blue Cheese Sauce
- Pulse all ingredients in a food processor until smooth. Makes 1 1/3 cups (prep: 5 minutes).
Notes
Source of recipe: Rebecca Gordon, Buttermilk Lipstick