This dish for me is the best of both worlds! I LOVE chicken wings, and I LOVE tacos! I just can’t believe it has taken me this long to but the two together. It was definitely love at first bite…
1 pound chicken tenderloins – about 6
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly
Heat a large skillet oven over medium-high heat.
In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken tenderloins with pepper, and then dredge in the flour mixture.
Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, cut int small chunks,. Place the chunks into a bowl and toss with ⅓ cup buffalo wing sauce.
Assemble 10 tacos, dividing the toppings evenly among each taco.
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