Buffalo Chicken Tacos

Serves:

4

Time to prep:

10 minutes

Time to cook:

30 minutes

Nutritional Information (per serve)

• 598 cals

  • 36g protein

  • 37g carbs

  • 32g fat

Allergens:

• Dairy (Stilton cheese)

• Gluten (Tortillas)

• Eggs (Mayonnaise)

• Mustard

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This is one of my favourite recipes to cook when we're hosting a dinner party!

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Ingredients

• 500g Chicken Thighs, boneless and skinless

• ½ tsp Onion Powder

• 70g Buffalo Sauce

• Salt and Pepper, to taste

Ranch Salad

• 80g Light Mayonnaise

• 10ml Olive Oil

• 50ml Water

• 1 tbsp White vinegar

• 1 Garlic Clove

• 1tsp Dried Dill (or handful fresh)

• Handful Fresh Parsley, finely chopped

• ½ tsp Onion Powder

• ½ tsp Salt

• ½ Red/ White Cabbage (~200g), shredded

Taco

• 8 Mini Tortillas

• Handful Fresh Corriander, finely chopped

• 2 Limes

• ½ Stilton (120g), crumbled

Method

1. Place chicken, seasonings, and buffalo sauce in the Instant Pot pressure cooker. Cook on high pressure for 15 minutes. Allow for natural pressure release for 5-10 minutes. Alternatively, slow-cook on Low for 4–6 hours or on High for 2–3 hours.

2. While the chicken cooks, make the ranch salad by combining all the ingredients apart from the cabbage in a bowl and mix until thoroughly combined. Add in the cabbage and toss until coated.

3. When chicken is cooked, shred with two forks.

4. Transfer shredded chicken and sauce to a baking sheet. Place under the grill for 10-15 minutes until browned and crispy.

5. Thicken the sauce with some flour and drizzle it over the crispy chicken.

6. Heat tacos in a frying pan with oil, then assemble tacos inside the tortilla: buffalo chicken, shredded cabbage, lime juice, crumbled stilton, and a drizzle of buffalo sauce.

7. Enjoy!

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Good to know:

• Swap for corn tortillas to make the recipe gluten-free.

• This is a great batch cook for a dinner party.