Name: Buffalo Chicken Tacos with Ranch Crema
Total time: 30 min
Yield: 4
Ingredients: 1/2 c. hot cayenne pepper sauce (such as Frank's); 2 tbsp. unsalted butter; kosher salt; Freshly ground black pepper; 3/4 c. cornstarch; 2 tbsp. Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix; 1 1/2 lb. boneless skinless chicken thighs, cut into 1-in. strips; Vegetable oil, for frying; 1/2 c. sour cream; 2 tbsp. lime juice, plus lime wedges for serving; 8 corn tortillas; 2 celery stalks, thinly sliced on the bias; Cilantro leaves, for serving

Step 1 Preheat oven to 400 degrees F. In a small saucepan over medium heat, cook hot pepper sauce and butter, swirling occasionally, until butter is melted. Season with ¼ teaspoon each salt and pepper and transfer to large bowl.

Step 2 In separate large bowl, whisk together cornstarch and 1 tablespoon Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix and season with salt and pepper. Pour oil into large heavy skillet to measure about ½” deep and heat over medium-high. Working in batches, dredge chicken in cornstarch mixture, shaking off excess, and carefully add to hot oil. Fry chicken, turning once, until golden brown and cooked through, 4 to 6 minutes. Transfer to paper towel-lined plate, then add chicken to hot sauce mixture and toss to coat.

Step 3Wrap tortillas in foil and warm in oven. Meanwhile, whisk together sour cream, remaining 1 tablespoon Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix, 1 tablespoon lime juice, and 1 tablespoon water in a small bowl; season with pepper. Toss celery with remaining tablespoon lime juice.

Step 4Top warmed tortillas with chicken, ranch crema, sliced celery, and cilantro. Serve with lime wedges.

Buffalo Chicken Tacos with Ranch Crema

Ingredients

Directions

Not Your Average Dinners