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    • Amanda Storey

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    • Marques Heathcote

      Buffalo Chicken Tacos (I love buffalo #yummy food #Great Food

    • Allison Sobolewski

      WEDNESDAY, SEPTEMBER 21, 2011 Buffalo Chicken Tacos It’s my husband’s favorite time of the year…football season! My husband, Eric, loves spending all day Sunday watching his football games, screaming his head off when the quarterback makes a good or bad play or laughing his butt off when you he sees a fat linebacker do a victory dance. He’ll be partaking in these fun man-ly activities until Superbowl. Help me. However, you will not find me watching football all day with him because I try and work on chores for our house. Whether it be cleaning the bedrooms, doing loads of laundry, menu planning, clipping coupons, or finding recipes online for dinner to make for the week – it’s my wifey duties, right? The truth is….I don’t really enjoy watching football. It’s not my favorite sport to watch, it’s entertaining at times, but not my cup of tea. Don’t get me wrong, I absolutely love hosting our Superbowl parties, but I’m all about the tasty grub and funny commercials. Buffalo chicken dip is one of the crowd’s most favorite dips – buffalo sauce, chicken and cheese – it’s pretty smacktastic and addicting. This is a tasty fusion of the buffalo chicken dip rolled up into a taco, so much easier to eat and perfect for those hungry football fans. Sunday funday + buffalo chicken tacos = the best football grub ever. Buffalo Chicken Tacos Adapted from Prevention RD Printable Recipe Ingredients: 1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces ⅓ cup flour 3 tablespoon cornstarch ⅛ teaspoon cayenne pepper 1 teaspoon garlic powder ⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment 1 Tablespoon olive oil 10 6-inch yellow corn tortillas Toppings: Shredded butter Lettuce Diced onions mixed with cilantro Avocado slices Ranch dressing Green onions, sliced thinly Preparation: Heat a large Dutch oven over medium-high heat. In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture. Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

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