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I love today's featured recipe for 2, not only because it tastes good, but also because it is another quick and easy meal idea that is packed with great flavors.  

The Main Dish
For the main dish I'll be making Buffalo Chicken Tacos.  I'll of course be using my favorite buffalo wing sauce -- Franks Red Hot Wings Buffalo Sauce.  I honestly can't get enough of this stuff!  
The Side Dish
I'll be serving the tacos with a side of Creamy Ranch Coleslaw.  This side dish not only compliments the tacos well, but it is a great way to use the leftover cabbage from last night's dinner.

Buffalo Chicken Tacos
Total Time: 18 minutes
Prep: 15 minutes
Cook: 3 minutes

What you'll need
2-3 cups rotisserie chicken 
1/4 cup buffalo wing sauce (I prefer Franks Red Hot Wings Buffalo Sauce)
1 celery stalk, sliced
1/2 cucumber, diced
1 tomato, diced (I used 1/4 pint grape tomatoes since I'll be using grape tomatoes later in the week)
1 avocado, diced
Ranch dressing 
shredded cheese 
4-5 soft taco shells, warmed 

Directions
1. In a skillet, heat chicken and buffalo sauce over medium heat for about 3 minutes, stirring frequently, until hot.
3. Spread a thin layer of ranch dressing over each tortilla.  Top with chicken.
4.  Add celery, cucumber, tomato, avocado and cheese.  Personally, I'm not a fan of blue cheese, so I use shredded cheddar cheese instead. 
5. Fold each taco.  Serve and enjoy!
The side dish
I'll be serving the Buffalo Chicken Tacos with a side of Creamy Ranch Coleslaw.  Since the chicken tacos don't take long to make, I recommend preparing the coleslaw before you start making the tacos.  The coleslaw also tastes better after it has been chilled in the refrigerator.

Creamy Ranch Coleslaw
Total Time: 10 minutes
Prep: 10 minutes
Cook: 0 minutes

What you'll need
1/4 head cabbage (about 2 cups), finely shredded
1/2 carrot, finely shredded
3 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon sweet onion, diced 
2 teaspoons sugar, or to taste
1 tablespoon dry Hidden Valley ranch salad dressing and seasoning mix
salt and freshly ground pepper

Directions
1. Combine shredded cabbage and carrots in a large bowl. 
2. In a separate bowl, whisk together mayonnaise, sour cream, onion, sugar, ranch seasoning mix, salt and pepper.
3. Add dressing to the cabbage mixture.  Mix well.
4. Add more salt, pepper, or sugar if desired.  Refrigerate until you are ready to serve.  Enjoy!
Recipe adapted from the Food Network's Bobby Flay's Creamy Cole Slaw

The leftovers
After 3 nights of cooking with rotisserie chicken, you should be all out of chicken.  You will however have a 1/4 of cabbage leftover, which you can dice and serve as a topping in the Chicken Tacos.  Alternatively, you can double the recipe for the Creamy Ranch Coleslaw and have a few extra servings for lunch the next day. 

Most likely you'll have leftover taco shells.  However this never concerns me, because taco shells keep well when refrigerated or when frozen.  I know that I'll be cooking with them next week, so I put my leftover shells in a Ziplock bag and store them in the refrigerator until then.  Alternatively, here are a few other great recipe ideas that will help you use your remaining soft shells:

Mexican Lasagna 
Steak Fajitas
Fiesta Cheeseburgers

I'll be using the leftover cucumber half in a Pea-Pod, Cucumber and Tomato Salad tomorrow night.  I'll also be using the remaining tomatoes in the salad as well as in Friday's Spicy Tomato Basil Pasta.  Stay tuned!
 


Comments

10/26/2011 11:22

Those tacos look so good--love how quickly they go together!

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