Buffalo Chicken Crispy Tacos
The best and easiest crispy taco recipe
Servings: 2 people
Equipment
- 1 Air fryer or oven
- Mixing bowl
- 2 Mini sheet trays
Ingredients
- Cooking spray
- 8 each Mission ultra-thin yellow corn tortillas 4 per serving
BUFFALO CHICKEN
- 1 Pound My Blackened Chicken Chopped fine, Recipe HERE
MIX IN
- 1/4-1/3 Cup Frank's buffalo sauce
- 1 tsp Hidden Valley ranch seasoning
FILLING
- 1 Cup Kraft fat free cheddar cheese
GARNISH
- Iceberg lettuce shredded
- Cilantro to garnish
DRESSING MIX
- 4 TBSP Bolthouse chunky blue cheese
- 4 TBSP Nonfat Greek yogurt
AIR FRYER BROCCOLI SIDE
- 1 Bag Frozen steam in bag broccoli or fresh
- Avocado oil spray
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- Salt & pepper to taste
- 1/2 tsp Dak's Green Zest seasoning or Italian seasoning
- Truffle seasoning optional & to taste
Instructions
- Pour the hot sauce and ranch seasoning in the bowl with the chopped chicken.
- Once combine set aside.
- Place the corn tortillas into a damp paper towel and microwave for 20 seconds.
- Take the chicken and even distribute the chicken between the corn tortillas.
- Add the cheese evenly between all of the tortillas and fold in half.
- Place them onto a sheet pan lined with parchment paper.
- Spray the tops of the tortillas with cooking spray.
- Take another sheet pan and place on top of the folded tacos.
- Place into the air fryer or oven for about 5-6 minutes and then remove the top sheet pan.
- Continue cooking until golden brown on top.
- Flip and brown the other side.
- Once done, garnish and enjoy with a dipping sauce.
AIR FRYER BROCCOLI
- Take the steam in bag broccoli and cook according to the instructions.
- Once done, squeeze out as much water from the bag as you can.
- Take the broccoli and place onto a greased air fryer basket or tray.
- Season the broccoli with seasonings and place into the air fryer until crisp.
- Garnish with the truffle seasoning (optional) and enjoy.