8 flour tortillas, fajita size 3 boneless, skinless chicken breasts pounded thin 2 Tbs creole seasoning 2 Tbs avocado oil or vegetable oil 1 cup Cotija cheese crumbled 2 roma tomatoes 1 jalapeno remove top and seeds 1 lime juiced 1 small red onion 1 cup cilantro 1/2 tsp cumin 1/2 cup buffalo sauce 1/2 cup ranch dressing
SERVINGS
8 servings
COURSE
Main Dish
COOK TIME
10 minutes
PREP TIME
5 minutes
These buffalo ranch chicken tacos are topped with an easy pico de gallo that adds tons of flavor.
Cut chicken breasts in half & pound down to about 1/2" thick. Sprinkle seasoning then cook in oil on each side for 4-6 minutes. Remove then cube.
For the Pico De Gallo, add the ingredients to a food processor. Roma tomatoes, jalapeno with top & seeds removed, lime juice, red onion, cilantro, and cumin.
Pulse until all the ingredients have been processed to small, uniform pieces.
Pour into a mesh strainer to drain the liquid.
In a bowl combine the buffalo sauce and ranch dressing.
Fill the tortilla shells with chicken, pico de gallo, then drizzle with buffalo ranch sauce.
Top with cheese and enjoy!