Buffalo Chicken Tacos with Avocado Crema
A quick 30 minute dinner packed with flavour!
Ingredients
- 2 chicken breasts cut into even sized pieces
- 1 tbsp garlic powder
- 1/2 tsp salt
- 2 tbsp oil
- 2 tbsp hot sauce
- 1 tbsp butter
Avocado Crema
- 2 large avocados
- 3/4 cup plain greek yogurt
- juice of 1.5 limes
- 2 cloves garlic
- 1/2 tsp salt
- 2 tbsp cilantro
For Assembling
- 1.5 cups shredded cheddar cheese
- 6 soft corn tortillas
- 2 cups shredded ice berg lettuce
- 1 cup diced peppers
Instructions
- Start with making the avocado crema. Put all the ingredients in a blender, and blend until smooth. If you don't have a blender, mice the garlic and finely chop the cilantro. Mash the avocado and mix it all really well in a bowl. Let it rest while the rest of the meal is prepped.
- Take the chicken, and toss it in the garlic powder and salt. Heat a large skillet over medium heat. Drizzle in the oil and let it heat up. Toss in the chicken and cook until it's cooked through, flipping halfway.
- Once the chicken is done, add in the butter and coat the chicken, now pour in the hot sauce and toss the chicken in it until everything is coated well. While doing this, the hot sauce will reduce slightly and stick to the chicken well.
- Now assemble the tacos! Heat the soft corn tacos in a pan until they are warm and soften up, now they're ready to stuff! Add the cheddar cheese to the taco shell, then add the chicken, avocado crema, peppers and then top with lettuce and cilantro! Squeeze a lttle extra lime on top if you like!
Notes
- use any taco shells or wraps available.
- For this recipe, I used Franks Red Hot Sauce.
Nutrition
Calories: 400kcal
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