I know I am not the first to post these tacos onto the world wide web, but I just have to say, they are some of the best tacos I have ever made, so I couldn’t resist! I am a HUGE fan of tacos. Pork tacos, beef tacos, fish tacos, etc. You name it. Put anything in a tortilla, add cheese and pretty much I’m in heaven. However, add a buffalo twist and I couldn’t be any happier! I am in love with buffalo flavoring (if you couldn’t tell by this, this, this, this and this recipe:0) I wish I could hook Frank’s hot sauce up to me through an I.V. Okay, not really, but the vinegary, spicy flavor is pretty much one of my most loved flavors. Combine that with blue cheese and ranch and I am sold! Besides, that, add a lot of fresh produce and you have a taco your whole family will love! I ate three of these and I had to have my husband ban me from the kitchen so I wouldn’t eat more. Thankfully, that saved plenty for us for the next day’s lunch. The best part about these tacos is they are SUPER quick. Throw your chicken in the crock pot in the morning, and then for dinner all you have to do is cut up some veggies and shred the chicken. Voila, a quick, dinner meal that is packed full of delicious (and addicting) flavors 🙂

Crispy Buffalo Chicken Tacos
  1. 4-6 boneless skinless chicken breasts
  2. 1/2-1 c. Franks Buffalo Hot Sauce
  3. Salt and pepper
  1. Corn tortillas
  2. Shredded cheddar cheese
  3. Shredded lettuce
  4. Diced tomatoes
  5. Green onions, sliced
  6. Crumbled Blue Cheese
  7. 1 avocado, cored, seeded and diced
  8. 1/2 c. celery, chopped
  9. Ranch or Blue Cheese dressing
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  1. Place the chicken in a crock pot and season with salt and pepper. Pour a generous amount of Franks sauce over the chicken. Cook on low or medium heat for 4-6 hours, or until chicken shreds easily. When ready to serve tacos, remove the chicken from the juices and shred into large pieces. If you like more spice, add extra Franks sauce to the shredded chicken.
  2. Dice the celery, cut the tomatoes and shred the lettuce. When ready to serve the tacos, place several corn tortillas on an electric grill. Place a small handful of shredded cheese onto each tortilla. Turn the grill to medium heat and add several spoonfuls of shredded chicken on top of the cheese. As the tortilla is cooking and the cheese is melting, add the other items to the top of the taco (lettuce, tomatoes, celery, blue cheese, etc.). When tortillas are crispy, remove them from the grill and drizzle with ranch dressing or blue cheese dressing. Serve warm off the grill.
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