Buffalo Chicken Tacos with Cilantro Lime Crema

Ingredients

• 2 lb boneless skinless chicken breast (Cut into small cubes)
• salt (To taste, for seasoning the chicken)
• 1 tsp black pepper (For the chicken)
• 1 tbsp garlic powder (For the chicken)
• 1 tbsp smoked paprika powder (For the chicken)
• 3 tbsp Tillamook cream cheese spread (For the chicken sauce)
• 0.25 cup water (For the chicken sauce)
• 4 tbsp buffalo sauce (Source gives 3–5 tbsp; adjust to taste)
• 1 tbsp fresh cilantro (Chopped; for finishing the chicken)
• 2 tbsp oil (For the chicken marinade; additional oil is needed for pan-frying)
• oil (Additional oil for pan-frying the chicken and warming/crisping the tortillas)
• 1 bunch fresh cilantro (Stems removed; for the crema)
• 1 jalapeño (Sliced)
• 1 clove garlic (For the crema)
• 1 tbsp fresh lime juice (For the crema)
• 2 tbsp olive oil (For the crema)
• 4 tbsp mayonnaise (For the crema)
• 3 tbsp sour cream (For the crema)
• salt (To taste, for the crema)
• 1 tsp black pepper (For the crema)
• 15 mini flour tortillas (For assembly)
• 2 cup Tillamook mozzarella cheese (For assembly)
• oil (For warming and crisping the tortillas)

Steps

1. 1

   Place the cubed chicken in a mixing bowl. Season with salt, black pepper, garlic powder, and smoked paprika powder.

2. 2

   Add the 2 tablespoons of oil and mix well so the chicken is evenly coated.

3. 3

   Heat some additional oil in a wide pan over medium heat. Once hot, add the seasoned chicken.

4. 4

   Cook the chicken for 12–15 minutes, stirring as needed, until cooked through.

5. 5

   Add the cream cheese spread and water to the cooked chicken. Mix over medium-low heat until the sauce thickens.

6. 6

   Add the buffalo sauce to the chicken mixture and stir to combine. This addition is supported by the ingredient list but is not explicitly included in the written method.

7. 7

   Finish the chicken with the chopped cilantro, then set it aside.

8. 8

   For the crema, place the cilantro, sliced jalapeño, lime juice, olive oil, garlic, mayonnaise, sour cream, salt, and black pepper in a blender.

9. 9

   Blend for 1–2 minutes, until the crema is creamy and smooth. Transfer it to a serving bowl.

10. 10

    Heat some oil in a pan over medium heat. Add one mini flour tortilla.

11. 11

    Top the tortilla with mozzarella cheese and buffalo chicken.

12. 12

    Cook until the bottom of the tortilla is crispy and the cheese has melted.

13. 13

    Close the tortilla. Repeat the warming, filling, and crisping process with the remaining tortillas.

14. 14

    Serve the tacos warm with the cilantro lime crema.

Notes

The source lists buffalo sauce but does not state exactly when to add it in the method; it is included with the chicken sauce as the most direct interpretation. The amount of pan-frying and tortilla-warming oil is unspecified. No oven temperature or internal chicken temperature is provided; cook the chicken until cooked through as stated.

Nutrition per serving

• main
• tacos
• buffalo chicken
• American
• pan-fried
• cheesy
• spicy
• family-style