Buffalo Chicken Tacos

I love spicy foods and one of my favorite things is buffalo chicken. I love how the spice hits your tongue and is then cooled by the creaminess of the blue cheese dressing. My husband, loves tacos. So why not combine them? Turns out, spicy buffalo chicken makes some incredibly tasty tacos. I serve them in toasted corn tortillas with just a bit of blue cheese and some tomatoes. They are great by themselves for lunch or along side a tossed salad or some rice for supper. And don't forget a tall glass of ice cold beer. Beer and buffalo chicken go together like Mac and cheese. You shouldn't have one, without the other. 

One Year Ago: Peas and Pasta

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What You Need:

3/4 lb of chicken (I used boneless skinless thighs but breast work well too)

1/3 c hot sauce

1/4 c honey

2 tbs Sriracha

1/2 c water

1/2 c blue cheese crumbles

16 grape tomatoes, cut into quarters

8 corn tortillas

What To Do:

Combine the hot sauce, honey, sriracha and water into a wide pot. Add in your chicken and bring everything to a boil. Once it's boiling, turn the heat down to a simmer and let cook for about 30 minutes, turning half way through if your sauce doesn't cover the chicken. Once the chicken is cooked through, remove from the sauce and set aside to cool for a few minutes. Meanwhile, turn the sauce back to high and let it reduce for about 5 minutes or until most of the water has evaporated and you have a thickened sauce. 

Cut your chicken into pieces or shred with two forks. Toast the corn tortillas by placing them over an open flame for a minute or two per side, or in a nonstick skillet, just until slightly blistered and warmed through. 

Top each tortilla with 1/8 of the chicken, 1 tbs of the crumbled blue cheese and two of the cherry tomatoes that have been sliced into quarters. Give a drizzle of the reduced sauce and top with some cilantro if you'd prefer.