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Spicy Buffalo Chicken Tacos with Avocado Crema
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Food Processor
  • Skillet

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 3/4 cup buffalo sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 8 small corn tortillas
  • 2 ripe avocados
  • 1/3 cup Greek yogurt
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro
  • 1/4 teaspoon cumin

Instructions
 

  • Place the chicken breasts in the slow cooker. Sprinkle them with garlic powder, paprika, and salt, then pour the buffalo sauce over the top.
  • Cover and cook on low for 6 hours or until the chicken shreds easily with two forks.
  • While the chicken cooks, make the avocado crema. Add the avocados, Greek yogurt, lime juice, cilantro, and cumin to a food processor or blender. Blend until smooth.
  • Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
  • Shred the chicken directly in the slow cooker and stir it into the remaining sauce. Spoon the chicken into the warm tortillas and drizzle with avocado crema before serving.

Notes

Warm the tortillas just before serving so they stay pliable. If the buffalo sauce seems too spicy after shredding, stir in an extra spoonful of Greek yogurt to mellow the heat without changing the texture. Leftovers keep well in the fridge for two days and reheat nicely in a covered skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Food Processor, Skillet