Sunday, March 13, 2011

Buffalo Chicken Tacos.

Living in a household where “spicy” and “hot” are frowned upon and my husband’s nose turns up I’ve steered away from most things that could possibly fit into that category.  Peppers – only allowed to use them for salsa and don’t ask my husband if he wants to try the salsa.  He doesn’t.  Tacos?  Better not.  Chili powder?  Just a sprinkle, please.  In his words: “make it blah.” 

While I don’t make it blah, I often add spice once the food is on my plate or take advantage of potlucks and bringing a dish to pass to dinner parties.  At the same time I’ve slowly been adding more heat to some of my “spicy” recipes.  First batch of Buffalo Chicken Dip – fairly tame.  The husband ate it.  The second batch.  Not so much.  Taco Chicken Chili?  Gets spicier each time!  The more spice I eat, the more I want to eat.  That being the case, I finally decided to try a recipe a friend had passed along several months ago: buffalo chicken tacos.

Too bad I didn’t know what I had been missing all this time.  These things are awesome!!  (And it case you were worried about said non-spice eating husband – he ate leftovers from the fridge and was just as pleased with his meal).

Buffalo Chicken Tacos.
(Recipe Adapted from Corey)
4 chicken breasts
½ cup hot sauce
2 tablespoons Tastefully Simple Garlic Garlic (or other garlic powder)
2 tablespoons white vinegar
2 tablespoons butter
Place all ingredients in a slower cooker.  Cook on low for 6-7 hours – shredding the chicken as it cooks.  Create tacos with chicken, lettuce, shredded cheddar, and a squirt of ranch.  Add any other taco toppings you desire and you’ll have yourself a tasty lunch or dinner!

Do not waste months keeping this recipe on the back burner.  It's worthy of today's lunch or supper.  Speaking of which...I think it's time for me to make it again...

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