Ingredients
Buffalo Chicken
- 6 tablespoons butter
- 1 teaspoon garlic, minced
- ½ cup hot sauce (such as Frank’s RedHot)
- ½ tablespoon cider vinegar
- Dash Worcestershire sauce
- 3 cups cooked and shredded chicken, heated
Blue Cheese Sauce (Optional)
- ½ cup mayo
- ½ cup buttermilk
- 2 teaspoons fresh chives, chopped
- 2 cloves garlic, minced
- ¼ cup blue cheese crumbles
- ½ teaspoon salt
- ¼ teaspoon pepper
Taco Assembly
- ½ head iceberg lettuce, shredded
- 1 cup shredded cheddar cheese
- Hot sauce or wing sauce, for drizzling
- Chopped cilantro, for garnish
- 12 crispy taco shells (store-bought or homemade crispy flour shells)
Instructions
- Make Blue Cheese Sauce: In a small bowl, whisk together the mayo, buttermilk, chopped chives, minced garlic, and blue cheese crumbles. Season with salt and pepper to taste. Set aside or refrigerate in an airtight container for up to 6 days until ready to serve.
- Prepare Crispy Taco Shells (Optional): Fold flour tortillas in half to form a taco shape and secure with 3 toothpicks. Line a baking sheet with paper towels. Heat about 2 inches of oil in a heavy-bottomed pot over medium-high heat to 350°F. Fry each tortilla, turning after 15-30 seconds, until crisp and slightly puffed. Drain on paper towels. Watch carefully to avoid burning as frying time varies by tortilla thickness and oil temperature.
- Make Buffalo Chicken: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in hot sauce, cider vinegar, and Worcestershire sauce. Bring to a boil briefly then remove from heat. Toss warmed shredded chicken thoroughly in the sauce. Cover to keep warm.
- Assemble Tacos: Place about ¼ cup of buffalo chicken in each taco shell. Top with shredded iceberg lettuce, shredded cheddar cheese, and chopped cilantro. Drizzle with blue cheese sauce and additional hot sauce if desired. Serve immediately while shells are crispy.
Notes
- For a milder version, reduce the amount of hot sauce or use a mild wing sauce.
- Blue cheese sauce is optional but adds a creamy and tangy complement to the spicy buffalo chicken.
- Frying the taco shells at home can be time-consuming; substitute with store-bought crispy shells for convenience.
- Ensure oil reaches correct temperature (350°F) for crispier shells and reduced oil absorption.
- Use freshly cooked chicken or leftovers shredded chicken for this recipe.
- Remove toothpicks before serving tacos to avoid any choking hazard.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Snack
- Method: Frying
- Cuisine: American
