Buffalo Wild Wings Street Tacos
These street tacos are made on warm flour tortillas with grilled chicken, pico de gallo, garlic parmesan cheese, crispy lettuce and a southwestern ranch drizzle.
Equipment
- 1 Gas Grill
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 8 street taco tortillas
- shredded lettuce
- handmade pico de gallo
- cilantro, roughly chopped
Seasoning Mix
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1½ teaspoons salt
- ½ teaspoon pepper
Garlic Parmesan
- ¾ cup grated parmesan cheese
- 1 large garlic clove, pressed or grated on a Microplane
Southwestern Ranch
- 1 cup ranch dressing
- 1-2 chipotle peppers, finely diced adjust amount according to your heat tolerance.
- ½ teaspoon seasoning mix
Instructions
Make the seasoning mix
- Combine the Chili Powder, Onion Powder, Salt, Pepper, Garlic Powder, Cayenne pepper, Cumin, Oregano, and Paprika in a small mixing bowl. Use the mixture to season the chicken liberally on both sides and then put it in the refrigerator to dry marinate for at least an hour.
Make the Southwestern Ranch
- Combine ½ cup of your favorite ranch dressing with 1 diced chipotle pepper and ½ teaspoon of your seasoning mix. Refrigerate to let the flavors combine while you prepare the rest of the ingredients.
Make the Garlic Parmesan
- Grate fresh garlic and parmesan cheese very finely using a Microplane and then combine them in a small bowl. Set aside until ready to serve.
Heat the grill
- Preheat the grill to high heat (it should be 450-500 degrees).
- Place the seasoned chicken thighs on the hot grill and cook for about 3-5 minutes and then try to flip them. If the meat releases easily from the grill, they are ready to be flipped. If they give resistance let them cook a little longer.
- Once you flip the thighs, grill on the other side for 3-5 more minutes or until the internal temperature reaches 165 degrees F. Tent with foil and allow it to rest for 15 minutes.
- Once it has rested, dice it into small pieces and set aside.
Assemble your tacos
- Heat the tortillas in a dry skillet over medium heat until they are warm and slightly toasted.
- Fill each tortilla with the grilled chicken, shredded lettuce, pico de gallo, and cheese.
- Drizzle the southwestern ranch over the top of the tacos and top with chopped cilantro.
- Serve immediately with a side of Mexican rice and beans, chips, and salsa.