Saturday, February 25, 2012

Buffalo Chicken Tacos

Original Post: Culinary Cory


- Cook the chicken strips according to the package directions. Whisk the melted butter and Frank’s hot sauce in a medium mixing bowl until well combined. Set the bowl aside. Fry the bacon in a small sauté pan until crispy. Remove from the grease and drain on paper towels
Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once
- Once fully cooked, toss the chicken strips in the buffalo sauce. Warm the tortillas for 15 seconds in the microwave. Place a single chicken strip in the center of each tortilla. Top each taco with even portions of cheese, lettuce and bacon. Lightly drizzle the top with ranch dressing. Makes 6 tacos.

 Our Story:
My husband is a HUGE fan of tacos.  Any kind of tacos, so can just imagine the look on his face when he found out what we were having for supper.  The kids, ah, they could take 'em or leave 'em.  We added the hot sauce afterwards because the spice would have been too much for the kids.

The kids enjoyed them.  My husband and I LOVED them and I will do them again because they beat beef tacos any day.

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