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Pulled Buffalo chicken tacos
Turn up the heat at your next weeknight dinner! Perfectly spiced, these pulled chicken tacos are marinated in cayenne pepper hot sauce and served in warm tortillas with blue cheese, celery and sour cream.
YIELDS
4
TO
6
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 jalapeno jack cheese or nacho cheese blend
- 1 avocado, diced
- 2 green onions, thinly sliced
- 3/4 cup sour cream
- 1 stalk celery, thinly sliced
- 50–60 g crumbled blue cheese
- 1/2 lemon, juiced
- Kosher salt and black pepper
Directions
- In a saucepan or slow cooker, stir together the chicken thighs, onion, 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 and reduce the heat to low. 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 three hours or on low for five to six hours.
- When the chicken is tender, transfer it and the onions to a large bowl, reserving the cooking liquid. Use two forks to shred the chicken, ladle a few scoops of the spicy cooking liquid overtop, and stir to combine.
- Arrange your oven rack to the centre position and heat your broiler to high. Lay the tortillas out onto two 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 for three to five minutes until the edges of the tortillas are lightly toasted, the cheese is melted, and the chicken is lightly crisp on top.
- Remove the tacos from the oven, scatter over the avocado and green onions, and fold over into little tacos.
- For serving, stir together the sour cream, celery, blue cheese, 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. Enjoy!
