Buffalo Chicken Tacos

Ingredients

1 pound of chicken breast

2 cups of chicken broth (See notes)

1 cup of buffalo sauce of choice

About 1 tsp each of garlic powder, onion powder, black pepper, sprinkling of smoked paprika

2 dozen corn tortillas (or tortillas of choice)

2 stalks of celery

1 cup of crumbly cheese of choice (traditional would be blue cheese, in the picture I have used vegan feta cheese, parmesan would also work)

Handful of mini bell peppers thin sliced rounds, or small diced red bell pepper

Cooking Instructions

1. Preheat oven to 400
2. Season and sear chicken breast
3. For speed, a pressure cooker or instant pot is great. If you don’t have one just add the broth and half the buffalo sauce to a pot with the seared chicken breasts and cook until shreddable. Instant pot this takes about 20 minutes.
4. While this is cooking, chop your veggies. Rough chop your celery, thinly slice your mini bell peppers. Get a baking dish or sheet tray ready. Get your tortillas ready, if using corn you want to heat them first so they don’t tear. Once cooked drain the chicken, shred and toss in a bowl with the rest of the buffalo sauce, more if desired. Add in the bell peppers, and fill the tortillas. I like to do double decker corn tortillas, and smoosh them together in a pan or on a sheet tray standing up. 
5. Put them in the oven for about 15 minutes or until the edges or outsides are a little crispy and the chicken is getting a little crispy. Top with cheese and celery and enjoy!

Note: You can use water instead of broth, but make sure to season your chicken with salt before searing if you do. I personally love broth because it adds so much flavor.