Airing weekdays at 7:30 A.M. on

Airing weekdays at 7:30 A.M. on

Ingredients

  • 6 boneless, skinless, and breaded chicken thighs seasoned with salt and pepper
  • 1 cup Moore’s Original Buffalo Wing Sauce
  • 1 cup ranch
  • 8 oz butter
  • 2 avocados
  • 8 oz blue cheese
  • Julienne of 1 carrot
  • Julienne of 1 stalk celery

Cook Time: 30 mins

Total Time: 30 mins

Serves: 6 people

Instructions

1. In a skillet, pan fry the chicken thighs in grape seed oil. Cook four minutes on each side until golden brown. Remove from fire. Season with salt, black pepper, and a squeeze of lime.

2. Mix the ranch and avocado dressing together. Leave avocados slightly chunky.

3. Melt the butter and whisk in Moore’s Original Buffalo Wing Sauce.

4. To build the taco, arrange six warm flour tortillas in a bowl. Slice the cooked chicken and toss in a bowl with a few tablespoons of Moore’s wing sauce mixed with butter.

5. Arrange chicken on tortilla first, followed by a squeeze of avocado ranch. Add crumbles of blue cheese, julienne of carrot and celery, and celery leaves. Serve with chopped fresh cilantro and lime.

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