Normally, when someone mentions tacos to me, what comes to mind are the crunchy-shelled ground beef version with tomatoes, onions, lettuce, shredded cheese, maybe some salsa, sour cream and cilantro. Sometimes my sister will call or email me on a night when I'll be there for dinner, letting me know it's taco night. I don't know why, but I'm always disappointed to get there and realize she made soft-shelled chicken tacos. I like them, it's just not what I was expecting. It's like when we used to hear we were having pizza for supper as kids and would be all psyched only to get home and realize our grandmother had made a homemade version using some sort of tube dough for a crust. It was fine ... just not what we were expecting.
So why it popped into my head to make Buffalo Chicken Tacos the other night is beyond me. I'm just glad that I did! I'll have to make sure to tell my sister to try them. Wonder how they'd be in a soft-shell. Actually, I think that part of the problem for me with soft-shell tacos is that it seems like a wrap or a lazy burrito or something rather than a taco. The only time I use them intentionally is if I'm making double-deckers; a soft shell taco slathered with refried beans, then filled with a stuffed crunchy taco.
Aside from being mighty tasty, these are great for if you're in a rush. Maybe you're getting home from work late and have to run to the market but don't want to be cooking for an hour. Just grab a rotisserie chicken and some taco shells and you're good to go. I'm assuming you already have Frank's Red Hot Buffalo Sauce at home - if not, what's wrong with you?!? You can have these on the table in 15".
Crunchy Corn Taco Shells
1 onion, diced
1 T butter
Cooked chicken, torn or diced
Frank's Red Hot Wings Buffalo Sauce
While you are heating your taco shells per the package instructions, cook the onion in the butter just until it starts to soften, then stir in the chicken and at least enough Frank's to coat - you can always add more to taste or offer the bottle for anyone who wants more. The chicken is already cooked, so you just want to make sure it's heated through.
Just before serving, stir most of the celery into the chicken mixture, reserving some for garnish.
When your shells come out, line the bottoms with shredded lettuce, then top with the chicken mixture and some shredded cheese. I used cheddar, but if you absolutely must [gag], feel free to use bleu cheese. Drizzle a little ranch dressing over the top and sprinkle with the reserved celery.
That's it! In the time it takes you to toast the shells, you can have your filling ready to go.