Buffalo Chicken Tacos

If there is one thing Joe loves, it is buffalo chicken. So much so, that when Sweetgreen took their buffalo chicken salad off their menu, it may have been the saddest day of his year. Last week, with the nostalgia and heartbreak of the Sweetgreen salad still fresh, Joe’s eyes lit up with love when he proposed the idea of buffalo chicken tacos. Although not a personal favorite flavor of mine (I know, the blasphemy), there was no way I could deny the request after seeing that type of spark of joy. I am proud to say, that not only were this a huge hit in his opinion, and, potentially, helped him forget about his lack of salad lunch option availability, but I also fell in love. Looking to switch up your taco spread with an unusual combination but one that everyone loves? Look no further.

Before I dive into the recipe, I want to provide some history and context on tacos. According to this piece in Vallarta Eats, the word taco comes from the word “tlahco”, which means “half or in the middle”. However, according to this article, there are also beliefs that the name taco was first referred to dynamite used in mines, which was wrapped tightly in paper, much like the modern-day taco is wrapped in a tortilla. It is believed that the classic corn tortillas were originally used as a spoon-like structure to hold the food they were eating (dating back to 1,500 BC). In the early 1900s, the revolutionary era brought the emergence of the classic and original taco. Then, during an economic crisis in the 1950s, residents began selling the famous dish on the streets to workers. Evidence is believed that tacos first made their way over to the US by an influx of immigrants in the 19th century into the Los Angeles area. Today, you are able to find Americanized versions of tacos in just about every city. The first telling sign of an authentic taco would be the shell, which should be corn-based, and the second would be the fillings, which should be a few simple ingredients: meat, lettuce, and a small amount of cheese. For a lot more information on this topic, here is a book devoted to the investigation of Mexican food: Global Taco - A Global History of Mexican Food. While this recipe is not traditional, it is my take of the Americanized version of a taco. 

Ingredients (serves 4):

• Chicken breasts (2)

• Carrot (1)

• Tomato (1)

• Romaine (1 head)

• Avocado (1)

• Lime (1)

• Refried beans (1 can)

• Cheese or vegan cheese spread

• Plain yogurt (1) – Greek, regular, or dairy free

• Tortillas (8)

• Chicken broth (1 cup) – optional

• Hot sauce (1/4 cup)

• Cayenne pepper (1 teaspoon)

• Red pepper flakes (1 teaspoon)

• Salt

• Pepper

Directions:

1. Poach the chicken: either place the chicken breasts in a pressure cooker with 1 cup of chicken broth & 2 cups of water on poultry mode for 8 minutes or place the chicken breasts in a pot of boiling water for ~15-20 minutes, or until cooked through

2. While the chicken is cooking, prepare the vegetables:

   1. Chop the romaine and set aside

   2. Slice the carrot into thin disks and set aside

   3. Chop the tomato into pieces and set aside

   4. Dice the avocado and set aside

   5. Place the refried beans in a bowl and set aside

   6. On an open stovetop flame, char the tortillas on each side for a few seconds and continue to flip until they are cooked to your liking

   7. Once the chicken is cooked, shred on a cutting bboard, using two forks

   8. Combine the chicken in a bowl with 1 cup of yogurt, ¼ cup of hot sauce, juice of 1 lime, 1 teaspoon of cayenne pepper, 1 teaspoon of red pepper flakes, and salt & pepper

   9. Serve as a build your own taco bar! I prefer to place the cheese spread on the base of the tortilla with the refried beans, then the romaine and carrots, then the shredded buffalo chicken, then the avocado

Allergen Information:

• Gluten free (depending on tortilla used)

• Dairy free (depending on cheese and yogurt used)

• Soy Free

Buffalo Chicken Tacos