Buffalo Chicken Tacos

Prep time
15min
Cook time
15min
Serves
4

Family games night or friends game day coming up? These quick, easy and delicious soft-shell tacos are what you should serve.

Ingredients:

  • 1 box (400g) County Fair crumbed chicken strips  
  • ½ cup (125ml) buffalo sauce
  • 8 small flour tortillas
  • 1 cup (250ml) shredded lettuce
  • ¼ cup (60ml) diced tomatoes
  • ¼ cup (60ml) sliced red onion
  • ¼ cup (60ml) fresh coriander, to serve
For the buffalo sauce:
  • ¼ cup (60ml) peri peri sauce 
  • 2 Tbsp (30ml) honey 
  • 2 Tbsp (30ml) butter
For the home-made ranch dressing:
  • ½ cup (125ml) mayonnaise
  • ½ cup (125ml) sour cream
  • ¼ cup (60ml) buttermilk or amasi
  • 1 clove garlic, minced
  • 1 Tbsp (15ml) fresh parsley, chopped
  • 1 Tbsp (15ml) fresh dill or basil, chopped
  • 1 stalk spring onion, finely chopped
  • ½ tsp (2,5ml) garlic powder 
  • Pinch each of salt and black pepper
  • 1 tsp (5ml) lemon juice (optional)

Method:

  1. Cook the crumbed chicken strips according to the package instructions.
  2. In the meantime, prepare the buffalo sauce: Melt all the buffalo sauce ingredients together in a pan.
  3. Toss the cooked chicken strips in the buffalo sauce to coat evenly.
  4. Warm the tortillas in a dry pan or microwave.
  5. Prepare the homemade ranch dressing: In a bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in the garlic, parsley, dill, spring onion, garlic powder, salt, and pepper. Adjust the thickness by adding more buttermilk if needed. For extra tang, stir in the lemon juice. Refrigerate for at least 30 minutes to let the flavours develop.
  6. Assemble the tacos by layering lettuce, buffalo chicken strips, tomatoes, and onions, onto each tortilla.
  7. Drizzle with the homemade ranch dressing and garnish with fresh coriander if using. Serve.