Mini Garlic Buffalo Chicken Tacos

• servings: 12 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 cups shredded rotisserie chicken

12 mini flour taco shells (like Mission Street Taco Shells)

2 cups shredded Mexican cheese blend

2 tablespoons oil for frying tacos

2 tablespoons softened butter

3 cloves garlic, minced

1/3 cup buffalo sauce

1 tablespoon fajita seasoning

1/2 lime, juiced

2 tablespoons cilantro, chopped

3 green onions, sliced (green and white parts)

1/2 teaspoon red pepper flakes

serve with guacamole, salsa or ranch dressing

Directions

In a large bowl, combine butter and garlic. Heat for 20 seconds or until butter is melted. Add in remaining filling ingredients: buffalo sauce, fajita seasoning, lime juice, cilantro, green onions and red pepper flakes.

Mix the filling ingredients well, taste as adjust if needed to your liking. Add in the shredded chicken, tossing to coat on all sides so the chicken is coated.

To each shell, add in a few pinches of cheese, about 2-3 tablespoons of filling, top that with a little more cheese, folding the taco to close.

Heat a large skillet over medium-low and add oil. Add tacos into the pan and cook about 3 minutes on each side or until golden brown.