Buffalo Chicken Tacos

Buffalo Chicken Tacos

Blood Sugar: 4Servings: 4Preparation Time: 30minMeal Category: Lunch
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
213kcal
Sugar
3g
Fat
13g
Fiber
2g
Sat fat
5g
Protein
15g
Carbs
9g
Sodium
488mg

Ingredients

8 tbsp melted Unsalted grass-fed butter, 120ml / 4.06fl oz Frank's RedHot sauce, 2 tsp Garlic powder, 1 tsp Onion powder, 900g / 2lb Boneless skinless chicken breasts, 0.5 tsp Raw honey, 1 tbsp Apple cider vinegar, 1 tbsp Mayonnaise, 3 tbsp Olive oil, 340g / 12oz Organic coleslaw mix, 2 thinly sliced Scallions, 60ml / 2fl oz chopped Fresh cilantro, 8 Medium flour tortillas

Preparation

1. Combine 8 tbsp melted Unsalted grass-fed butter, 120ml / 4.06fl oz Frank's RedHot sauce, 2 tsp Garlic powder, and 1 tsp Onion powder in a bowl and mix well. 2. Line the bottom of the slow cooker with 900g / 2lb Boneless skinless chicken breasts. Season with salt and pepper. 3. Pour the hot sauce mixture over the chicken and turn to coat evenly. Place the lid on the slow cooker, set on high, and cook for 4 hours. 4. Once cooked, shred the chicken in the slow cooker using two forks. 5. Whisk together 0.5 tsp Raw honey and 1 tbsp Apple cider vinegar in a small bowl. Add 1 tbsp Mayonnaise and whisk to combine, then slowly whisk in 3 tbsp Olive oil. Season to taste with salt and pepper and set aside. 6. Put 340g / 12oz Organic coleslaw mix in a serving bowl and add 2 thinly sliced Scallions and 60ml / 2fl oz chopped Fresh cilantro. Toss with the dressing and season to taste with more salt and pepper, if desired. 7. To serve, fill 8 Medium flour tortillas with the chicken. Use tongs or a slotted spoon to let some of the liquid drain off. Top with coleslaw and enjoy!

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
26% of RDI
Vitamin C
8% of RDI
Omega 3
8% of RDI
Vitamin A
58% of RDI
Calcium
49% of RDI
Folate
20% of RDI

Good to know

You can use gluten-free tortillas as an alternative. Ensure to use tongs or a slotted spoon to let the liquid drain off the chicken before serving.

How to Prepare

1. Combine 8 tbsp melted Unsalted grass-fed butter, 120ml / 4.06fl oz Frank's RedHot sauce, 2 tsp Garlic powder, and 1 tsp Onion powder in a bowl and mix well. 2. Line the bottom of the slow cooker with 900g / 2lb Boneless skinless chicken breasts. Season with salt and pepper. 3. Pour the hot sauce mixture over the chicken and turn to coat evenly. Place the lid on the slow cooker, set on high, and cook for 4 hours. 4. Once cooked, shred the chicken in the slow cooker using two forks. 5. Whisk together 0.5 tsp Raw honey and 1 tbsp Apple cider vinegar in a small bowl. Add 1 tbsp Mayonnaise and whisk to combine, then slowly whisk in 3 tbsp Olive oil. Season to taste with salt and pepper and set aside. 6. Put 340g / 12oz Organic coleslaw mix in a serving bowl and add 2 thinly sliced Scallions and 60ml / 2fl oz chopped Fresh cilantro. Toss with the dressing and season to taste with more salt and pepper, if desired. 7. To serve, fill 8 Medium flour tortillas with the chicken. Use tongs or a slotted spoon to let some of the liquid drain off. Top with coleslaw and enjoy!

Good to Know

You can use gluten-free tortillas as an alternative. Ensure to use tongs or a slotted spoon to let the liquid drain off the chicken before serving.

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