shredded chicken with buffalo-style sauce, topped with carrots, celery, and blue cheese dressing (3 tacos per serving), served with flour tortillas and elote salad - corn roasted with cumin and paprika, topped with cotija cheese and cilantro lime dressing (GF customers, please request corn tortillas.)
If possible allow chicken to come to room temp. DO NOT HEAT PLASTIC CONTAINER IN OVEN. Heat chicken in a sauté pan on the stovetop with 1-2 tbsp. of water and a little sauce. Wrap tortillas in foil, heat at 350 for 5-10 min. until warm. Assemble tacos with buffalo sauce, blue cheese dressing, carrots and celery. Elote salad: DO NOT HEAT PLASTIC CONTAINER IN OVEN. Heat corn in a sauté pan on the stovetop with 1-2 tbsp. of water until warm. Toss with dressing to taste and top with cotija cheese.
antibiotic-free chicken, buffalo sauce (Frank’s Red Hot sauce, butter), blue cheese dressing (blue cheese, sour cream, mayonnaise, buttermilk, lemon juice, parsley, GF Worcestershire sauce, salt, pepper), carrots, celery, elote (corn, cumin, paprika, chili powder, garlic powder, chipotle, salt, pepper, oil), cilantro dressing (lime juice, cilantro, jalapeño, greek yogurt, sour cream, honey, oil, salt, pepper), cotija cheese, flour tortillas