Buffalo Chicken Tacos

1 Recipe Buffalo Chicken 4-6 flour taco size tortillas or 6-8 corn tortillas 1/2 cup cheddar cheese, more or less Corn Avocado Topping 1 cup romaine lettuce, chopped Corn from 1 ear of sweet corn 1 cup Matchstick carrots 4 sticks sticks celery, chopped 1 avocado, chopped 1 tablespoon lime juice Blue Cheese Cilantro Ranch 1/2 cup real mayonnaise 1/2 cup sour cream (may sub Greek yogurt) 3 tablespoons Blue cheese crumbles 1/4 cup packed cilantro leaves and stems 2 teaspoons dried parsley 1 teaspoon dried chives 1/2 teaspoons dried dill 1/4 teaspoon salt 1/4 teaspoon pepper Milk as needed Garnish Blue cheese crumbles lime juice

Instructions

1. Buffalo Chicken: Prepare Buffalo Chicken according to directions.
2. Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, scraping sides down as needed and adding milk as needed to reach desired consistency. Chill until ready to use.
3. Corn Avocado Topping: Add all of the corn Avocado Toppings to a large bowl except avocados and toss until evenly combined. Add avocados and gently toss.
4. To assemble, melt cheese on tortillas in the microwave or stovetop then top with desired amount of Buffalo Chicken, Corn Avocado Topping and drizzle with Blue Cheese Cilantro Ranch. Garnish with additional blue cheese and lime if desired.

    

    Buffalo Chicken Marinade

   Ingredients 2-3 chicken breasts pounded thin (approx. 1 pound) 3 tablespoons olive oil, divided Buffalo Marinade 1/4 cup Frank's hot WINGS Sauce for more heat OR Frank's ORIGINAL Hot Sauce for less heat 2 tablespoons honey 1 tablespoon lime juice 1 teaspoons garlic powder 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/4 teaspoon pepper Buffalo Glaze Reserved marinade (in directions) 1 tablespoon honey 1 1/2 teaspoons lime juice

    

   Instructions

   1. Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
   2. To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
   3. STOVETOP DIRECTIONS
   4. Let chicken sit at room temperature for 15-30 minutes (time permitting).
   5. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.
   6. GRILLING DIRECTIONS
   7. Let chicken sit at room temperature for 15-30 minutes (time permitting).
   8. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
   9. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 160 degrees F.)
   10. Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.