Spicy Buffalo Chicken Tacos
Crispy corn tortillas filled with cheese, spicy buffalo chicken, and pickled jalapeños served with a homemade bleu cheese dipping sauce!
Servings 16 tacos
Ingredients
For the Bleu Cheese Dipping Sauce:
- 5 oz. Bleu Cheese Crumbles
- ¾ cup Sour Cream
- 2 Tbsp Lemon Juice
- 1 Garlic Clove (roughly chopped)
- 1 Green Onion (sliced)
- ¼ tsp Kosher Salt
- Pinch of Black Pepper
- 1 Tbsp Water (optional to thin out the sauce)
For the Spicy Buffalo Chicken Tacos:
- 2 Tbsp Unsalted Butter
- 5 cups Diced Rotisserie Chicken
- 2 Green Onions (sliced)
- ¾ cup Buffalo Sauce
- 16 Soft Corn Tortillas
- 3 cups Grated Cheddar Cheese
- 1 (12 oz.) Jar Pickled Jalapeños
- Vegetable Oil (for cooking)
- Additional Sliced Green Onions (for garnish)
Instructions
For the Bleu Cheese Dipping Sauce:
- Add all of the ingredients except for the water into a food processor. Blend until smooth and taste for seasoning. If you want a thinner sauce, mix in ½-1 tablespoon of water until you get the desired consistency. Set aside.
For the Spicy Buffalo Chicken Tacos:
- Heat a large pan over medium high heat. Place the butter into the pan and allow it to melt. Add in the diced rotisserie chicken and cook for 3-4 minutes until warmed through. Mix in the green onions and buffalo sauce. Cook for another 1-2 minutes. Remove the buffalo chicken from the pan and wipe the pan clean with paper towels.
- Reduce the heat to medium. Working in batches, pour a ½ tablespoon of vegetable oil into the pan. Add a few of the corn tortillas into the pan. Allow them to warm up for about 30 seconds to 1 minute. Sprinkle cheddar cheese onto each tortilla. Add 2-3 pickled jalapeño rings to one half of the tortilla. Then add a portion of the buffalo chicken on top. Fold the tortilla over in half to form a taco and cook for about 1 minute on each side until golden brown and crispy. Repeat this process to cook the remaining tacos.
- Garnish the tacos with additional sliced green onions and serve with the bleu cheese sauce. Enjoy!