A friend of mine suggested that I should make Buffalo Chicken Tacos. I thought it sounded like a great idea. And so a new tastilicious recipe has been procured. The color in the picture doesn’t do it justice, however a wiser man once said “Don’t judge a book by it’s cover.”

I give you:

Buffalo Chicken/Tofu Tacos
1-2 lbs chicken breast tenders or 1 16 oz pkg tofu
12 hard taco shells
12 eight inch flour tortillas
1 bottle Frank’s Buffalo Sauce
2 tbsp soy sauce
2 tomatoes diced
1 head of lettuce, shredded
1 cup bleau cheese, crumbled
3 cups pepperjack cheese, shredded

If using tofu, begin by pressing the tofu between paper towels to expel excess moisture. Then slice, and place into ziplock baggies with buffalo sauce. Put in fridge and marinate up to 2 hours. If using chicken, season with salt and pepper. Preheat oven to 350 degrees. Grill chicken over medium-high heat, approx 10 minutes each side or until internal temperature is 165 degrees. Remove from grill and chunk with a knife. If using tofu, grill until hot and then cut into strips. Combine in a bowl with buffalo sauce and soy sauce, coating well. Place tortillas sprinkled with shredded pepperjack on baking sheet and place in oven until cheese is melted. Wrap tortillas around taco shells, layering chicken/tofu, lettuce, tomatoes and bleau cheese inside. Enjoy!