It was just about dinner time and it was the end of the week.
Which meant, time to clean out the fridge.
Lucky me!! That was the making of a delicious meal my entire family loved and it could not be easier to pull together given the ingredients I had on hand.
Who doesn’t love tacos? And Buffalo Chicken? This dish is 2 of our favorite foods combined into one hand held spicy bite!
First, take a look at this stroke of genius on my part (it doesn’t happen often, so excuse me for bragging, but I gotta take it where I can get it–and I am sure most of you figured this trick out long ago!!)
I placed my taco shells on a muffin tin sheet upside down, so I could heat these bad boys up a few minutes in the oven and they would stand up straight for me to fill them with my toppings–why did it take me so long to think of this!!!
And the actual tacos–they are EASY!!
- Toss the shredded cabbage with the homemade ranch dressing and let sit while you prepare the chicken.
- Cut chicken breasts into slender pieces and bake with a few seasonings and then doused with Frank’s Red Hot to kick things up a notch (feel free to leave the Frank’s Red Hot off for your children if needed.)
- Top with the slaw and serve. You can even whip up a delicious Pina Colada smoothie for everyone and hit all the major food groups 🙂
This is meal is full of flavor and will keep you wanting more!
Buffalo Chicken Tacos
- 1/2 cup homemade ranch dressing or your favorite store brand
- 1/2 head shredded green cabbage
- 1 lb boneless skinless chicken breasts, cut into long slender strips
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup Frank's Red Hot
- 1 pkg natural corn taco shells 12 count
Toss the ranch dressing with cabbage and set aside while preparing the remaining ingredients.
Pre-heat oven to 425. Toss the thin slices of chicken with the dry spices. And bake on greased cookie sheet for 15 minutes. Remove chicken from oven and place taco shells into the oven to warm up for 5 minutes.
Toss the chicken with the Frank's Red Hot.
Using tongs, or a slotted spoon, fill the taco shells with the chicken and then top with the ranch slaw.
Serve with plenty of napkins!