Buffalo Chicken Tacos

I have a confession to make. I don’t really like watching football. But there are moments when I crave the type of grub you would find at any football party. Especially when it comes to the spicy and finger-licking goodness of buffalo wings.

This recipe is a fun twist on the classic football favorite with fewer napkins. Sure, half of the fun of buffalo wings is getting the messy sauce all over your fingers and face. But, I say, it’s just as much fun having all of the same flavors wrapped in a warm tortilla. The crispy bacon definitely helps too.

Buffalo Chicken Tacos
6 breaded chicken strips, frozen & precooked
¼ cup Frank’s Red Hot Sauce
1 Tbl. butter, melted
¼ cup shredded cheddar cheese
¾ cup shredded iceberg lettuce
3 Tbl. ranch dressing
4 strips bacon, rough chopped
6 (6” round) flour tortillas

Cook the chicken strips according to the package directions. Whisk the melted butter and Frank’s hot sauce in a medium mixing bowl until well combined. Set the bowl aside. Fry the bacon in a small sauté pan until crispy. Remove from the grease and drain on paper towels.

Once fully cooked, toss the chicken strips in the buffalo sauce. Warm the tortillas for 15 seconds in the microwave. Place a single chicken strip in the center of each tortilla. Top each taco with even portions of cheese, lettuce and bacon. Lightly drizzle the top with ranch dressing. Makes 6 tacos.

Authors Note: I made this recipe for 6 tacos because that is all I needed. The buffalo sauce can make up to 10 strips if you prefer a lighter coating of the sauce.

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