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.
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PREP TIME: 25 minutes
COOK TIME: 10 minutes
SERVING: 6
TOTAL TIME: 35 minutes
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
Notes
Source of recipe: Rebecca Gordon, Buttermilk Lipstick
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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).