It’s gotta be Tuesday somewhere so why not make Mary’s perfectly picante Pulled Buffalo Chicken Tacos?
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 boneless, skinless chicken thighs
- 1 yellow onion, thinly sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 cup cayenne pepper hot sauce
- 1/2 cup low-sodium chicken broth
- 12 corn tortillas
- 2 to 3 cups grated jalapeño jack cheese or nacho cheese blend
- 1 avocado, diced
- 2 green onions, thinly sliced
- 3/4 cup sour cream
- 1.8 to 2.1 ounce (50 to 60 grams) crumbled blue cheese
- 1 stalk celery, thinly sliced
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
Instructions
- For the chicken and garnish: In a saucepan or slow cooker, stir together the chicken thighs, onions, paprika, cumin, cayenne pepper hot sauce and chicken broth. If using a saucepan, place over medium heat and bring to a simmer. Cover with a tight-fitting lid, reduce the heat to low and cook for 20 minutes. Remove the pot from the heat and, keeping the lid on, set aside for 15 minutes. At this point, the chicken should be cooked through and easily pulled apart with two forks. If using a slow cooker, cook on high for 3 hours or on low for 5 to 6 hours.
- When the chicken is tender, transfer it and the onions to a large bowl, reserving the cooking liquid. Use 2 forks to shred the chicken, ladle a few scoops of the spicy cooking liquid overtop and stir to combine; reserve the remaining cooking liquid for serving.
- Arrange your oven rack to the center position and heat your broiler to high. Lay the tortillas out onto 2 sheet pans, scatter over the grated cheese and divide over the pulled chicken and onions. Working with one pan at a time, transfer to the oven to broil until the edges of the tortillas are lightly toasted, the cheese is melted and the chicken is lightly crisp on top, 3 to 5 minutes.
- Remove the tacos from the oven, scatter over the avocado and green onions, and fold over into little tacos.
- To serve: Stir together the sour cream, blue cheese, celery and lemon juice and season with salt and pepper. Serve the tacos with the blue cheese sour cream on the side and the remaining spicy cooking liquid as a dunk.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 667 |
| Total Fat | 39 g |
| Saturated Fat | 18 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 48 g |
| Cholesterol | 213 mg |
| Sodium | 1661 mg |
Reviews
Excellant and easy! I made it with 2 large chicken breasts and used the crockpot method.
Great recipe and very easy! I have been using a different buffalo chicken taco recipe for about 10 years and this will be it’s replacement. I cooked this on the stovetop. The only thing I added was a 1/2 tsp of Coriander (added with dry spices). I always use Coriander when I use Cumin, It just brightens the Cumin up a little bit.
Excellent recipe! I used the slow cooker for the chicken the evening before for an easy Monday night meal! This will definitely have a permanent spot in my meal rotations! I did not use green onion as there seemed to be a shortage at the time. I also used Greek yogurt instead of sour cream as that is what I had on hand. Perfect spicy buffalo flavor! I added crunchy romaine and the blue cheese sauce was very good! Such a simple tasty recipe!