Inspired Living: Tacos

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Two tacos sitting on a white plate with chopped avocado on top.

It’s not everyday that I share recipes on this blog, but when I do, you know it’s a good one. In fact, I first shared these easy buffalo chicken tacos on my Instagram about a year ago and they were such a huge hit, so I figured I’d solidify their place in my heart by posting them here for all of eternity.

We eat a lot of Mexican food over here because we all love it, and for the most part, it’s pretty easy to prepare. These tacos are no exception and because they’re flavored with buffalo sauce, they get devoured every time they’re on the menu. I’ve even been told these tacos are the “best ever.”

So, if you want to put them to the test in your house, my friend, here’s how to make them. Just a little word of advice though, don’t skip the ranch sauce. It makes the tacos, just trust me on this. Whip some up tonight and let me know how you like them.

Ingredients

  • 2 pounds boneless chicken breasts
  • 1 cup hot sauce (I really like the Primal Kitchen Buffalo Sauce)
  • 2 tablespoons butter
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 12 corn tortillas (may use store-bought hard shells instead)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • Chopped cilantro, green onion, and avocado

For the ranch sauce

  • 1/4 cup sour cream or plain Greek yogurt (I usually do Greek yogurt)
  • 1/4 cup mayonnaise (I really like avocado mayonnaise)
  • Splash of milk if needed to thin out the sauce.
  • 2 tsp dried parsley
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt

Instructions

  1. Place chicken, buffalo sauce, butter (cut in slices), salt and pepper in the bottom of the Crock Pot and cook on low for 4 hours or on high for 2-3 hours (until chicken is shreddable).
  2. After cooking, shred the chicken and return to sauce.
  3. Preheat oven to 425 degrees, warm the corn tortillas slightly in the microwave (about 1 min), gently oil both sides of the tortilla with olive oil or avocado oil, stuff the chicken and cheese inside the tortilla and fold in half and place it on a lined baking sheet or in the bottom of a glass 9 x13 pan.
  4. Bake tacos for 8-10 minutes, until tortillas are hard and crunchy.
  5. While tacos are baking whisk together all of the ingredients for the ranch sauce in a small jar or bowl.
  6. When tacos are done baking, top with chopped cilantro, green onion, avocado, and ranch sauce. Serve immediately.

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