Empty My Fridge
smashed buffalo chicken tacos with herby ranch slaw
Ingredients
- Cabbage · shredded3 cups
- Carrot · shredded½ cups
- Salt1 tsp
- Greek yoghurt½ cups
- Cilantro · roughly chopped, diced¾ cups
- Jalapeño chili · seeded roughly chopped1
- Lime2 tbsp
- Honey1 tsp
- Garlic · chopped, grated1 + 1 clove
- Dill · chopped1 tbsp
- Chive · chopped1 tbsp
- Ground chicken1 lb
- Buffalo sauce2–3 tbsp
- Scallion · diced2 tbsp
- Tortilla8–10
- Avocado
- Extra buffalo sauce · for drizzling
Instructions
- Put the shredded cabbage and carrots (if using) in a medium bowl, sprinkle with salt and toss with tongs.
- Blend the yogurt, cilantro, jalapeño, lime juice, honey or sugar, garlic, dill and chives for about 1 minute until smooth. Pour over the cabbage and toss until well coated. Set aside.
- In a large bowl, mix the chicken, cilantro, buffalo sauce, scallions, garlic and salt until well combined.
- Spread 2 tablespoons of the chicken mixture thinly onto each tortilla. You should get about 10 to 12 tortillas.
- Heat a griddle, large cast iron skillet or large nonstick pan over medium heat (about 400°F).
- Once hot, add 1 to 2 tablespoons avocado oil and swirl to coat. Place a tortilla meat side down, press lightly with a spatula and cook until golden, 2 to 4 minutes. Flip and cook 1 to 2 minutes more. Move to a wire rack or platter, adding oil as needed for the remaining tortillas.
- Top each tortilla with the slaw, a drizzle of buffalo sauce, avocado slices and jalapeño if desired.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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GarlicScallionCarrotYoghurtLimeCabbageTortillaAvocado
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