Buffalo Chicken Crispy Tacos

Serves 1
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Directions

  1. 1Add the diced chicken to a large bowl with all the seasonings and 1 tbsp avocado oil. Mix until every piece is coated.
  2. 2Add the diced chicken to a large bowl with all the seasonings and 1 tbsp avocado oil. Mix until every piece is coated.
  3. 3Add the diced chicken to a large bowl with all the seasonings and 1 tbsp avocado oil. Mix until every piece is coated.
  4. 4Heat the remaining 2 tbsp avocado oil in a large pan over medium-high heat.
  5. 5Heat the remaining 2 tbsp avocado oil in a large pan over medium-high heat.
  6. 6Heat the remaining 2 tbsp avocado oil in a large pan over medium-high heat.
  7. 7Add the chicken and cook, stirring occasionally, until golden and crispy, about 8 minutes.
  8. 8Add the chicken and cook, stirring occasionally, until golden and crispy, about 8 minutes.
  9. 9Add the chicken and cook, stirring occasionally, until golden and crispy, about 8 minutes.
  10. 10Remove from heat and add-in buffalo sauce, honey, and cilantro. Mix together.
  11. 11Remove from heat and add-in buffalo sauce, honey, and cilantro. Mix together.
  12. 12Remove from heat and add-in buffalo sauce, honey, and cilantro. Mix together.
  13. 13Add all sauce ingredients to a blender or food processor. Blend until smooth, bright green, and very hard not to taste repeatedly.
  14. 14Add all sauce ingredients to a blender or food processor. Blend until smooth, bright green, and very hard not to taste repeatedly.
  15. 15Add all sauce ingredients to a blender or food processor. Blend until smooth, bright green, and very hard not to taste repeatedly.
  16. 16Lay a tortilla flat. Sprinkle a thin layer of mozzarella, add 2 to 3 tbsp buffalo chicken, then another light sprinkle of cheese.
  17. 17Lay a tortilla flat. Sprinkle a thin layer of mozzarella, add 2 to 3 tbsp buffalo chicken, then another light sprinkle of cheese.
  18. 18Lay a tortilla flat. Sprinkle a thin layer of mozzarella, add 2 to 3 tbsp buffalo chicken, then another light sprinkle of cheese.
  19. 19Fold in half. Repeat until all tacos are built.
  20. 20Fold in half. Repeat until all tacos are built.
  21. 21Fold in half. Repeat until all tacos are built.
  22. 22Heat a thin layer of avocado oil in a pan over medium-low heat.
  23. 23Heat a thin layer of avocado oil in a pan over medium-low heat.
  24. 24Heat a thin layer of avocado oil in a pan over medium-low heat.
  25. 25Cook tacos in batches until golden and crispy on both sides, adding more oil as needed.
  26. 26Cook tacos in batches until golden and crispy on both sides, adding more oil as needed.
  27. 27Cook tacos in batches until golden and crispy on both sides, adding more oil as needed.
  28. 28Serve hot, generously drizzle with garlic lime aioli, add extra cilantro if you like, and enjoy the crunch.
  29. 29Serve hot, generously drizzle with garlic lime aioli, add extra cilantro if you like, and enjoy the crunch.
  30. 30Serve hot, generously drizzle with garlic lime aioli, add extra cilantro if you like, and enjoy the crunch.

Ingredients

  • 1.5 lb boneless, skinless chicken thighs, very finely diced
  • 1.5 lb boneless, skinless chicken thighs, very finely diced
  • 1.5 lb boneless, skinless chicken thighs, very finely diced
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 3 tbsp avocado oil
  • 3 tbsp avocado oil
  • 3 tbsp avocado oil
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 3 cup Primal Kitchen's buffalo sauce
  • 2 3 cup Primal Kitchen's buffalo sauce
  • 2 3 cup Primal Kitchen's buffalo sauce
  • 0.25 cup fresh cilantro or parsley, finely chopped
  • 0.25 cup fresh cilantro or parsley, finely chopped
  • 0.25 cup fresh cilantro or parsley, finely chopped
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 1 small jalapeño, deseeded (optional)
  • 1 small jalapeño, deseeded (optional)
  • 1 small jalapeño, deseeded (optional)
  • 1.5 cups cilantro, leaves and stems
  • 1.5 cups cilantro, leaves and stems
  • 1.5 cups cilantro, leaves and stems
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 juice of lime juice
  • 1 juice of lime juice
  • 1 juice of lime juice
  • 10 mini tortillas
  • 10 mini tortillas
  • 10 mini tortillas
  • 2 cups shredded mozzarella
  • 2 cups shredded mozzarella
  • 2 cups shredded mozzarella
  • Avocado oil, for frying
  • Avocado oil, for frying
  • Avocado oil, for frying

Equipment

large bowllarge panblender or food processorpan

Tips

  • Use Primal Kitchen’s pure avocado oil for a golden, high-heat sear as it’s neutral in flavor and perfect for cooking without burning.
  • Dunk responsibly.