Skillet Buffalo Chicken Tacos

Quick and easy dinner that the entire family loves. It's easily changeable to adjust the heat; the husband and I like it spicy, but we can dial it back if the kids are eating. (from the Mmm...Cafe blogger site)

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  chicken breasts, skinless, boneless, cut into 1 inch pieces
• 2⁄3 cup flour
• 4  tablespoons cornstarch
• 1⁄8 teaspoon cayenne pepper
• 1 1⁄2 teaspoons garlic powder
• 1⁄3-1⁄2 cup  buffalo wing sauce, plus extra for garnishment (we did Frank's Buffalo Wing)
• 3  tablespoons sour cream (optional, to lessen amount of spice)
• 1  tablespoon brown sugar (optional, to lessen amount of spice)
• 1  tablespoon olive oil
• 10 (6 inch)  corn tortillas

• TOPPINGS

•  shredded lettuce
•  cilantro
•  tomatoes
•  avocado, slices
•  ranch dressing

Directions

1. Heat a large saute pan oven over medium-high heat.
2. In a bowl, combine cornstarch, flour, cayenne, and garlic powder.
3. Season the chicken pieces with pepper, then dredge in the flour mixture.
4. Add 1 tablespoon of olive oil to the saute pan, add chicken and cook until done, stirring frequently-about 5 minutes.
5. While chicken is cooking, mix buffalo wing sauce, sour cream, and brown sugar. Both of these ingredients are optional, they cool down the “hotness” of the wing sauce.
6. Once the chicken is done, drain on paper towels. Then, toss chicken in wing sauce mixture.
7. Assemble tacos, dividing the toppings evenly among each taco.