HEY-OOOOO! CINCO DE MAYOOOOO! I love this holiday. Holiday? I don’t know if that’s even the right term. I think it’s more appropriate to call it a celebration. A celebration of tacos and margaritas (yes, I do know that it’s actually to commemorate the Mexican Army’s victory over the French at the Battle of Puebla but I’m pretty sure we give it so much attention bc of the taco and margs).
If you follow me on Instagram and you watch my stories I’m sure you’ve seen one of my various snaps of one of my go-to skinny drinks – the margarita. (but – ALWAYS ask for just lime juice, silver tequila, Cointreau, and MAYBE a splash of agave) But we already have a really solid margarita recipe happening over here so we’re gonna move closer to the tacos this year.
No vanilla ass chicken tacos here.
Of course, I had to mix it up. I didn’t want to do some vanilla chicken taco recipe. This is about as non-authentic as a taco gets…WHATEVER. Tell me you won’t eat buffalo chicken tacos on Cinco de Mayo. Tell me.
Going to your favorite local Mexican restaurant on Friday and not cooking? That’s fine. There is no shame in celebrating tacos all week.
And in my newsletter this week, I’m breaking down my top tips and tricks for keeping it healthy and PHFF when going out on Friday. What to order and how to really micromanage your bartender when ordering a marg. Click here to make sure you don’t miss out.
I know I’ll be going out – I’ve been devouring these guys all week, anyways. My go-to is either a taco salad with al pastor or pulled pork (no beans – I just don’t like them) or street tacos with onions and cilantro. And a few chips and salsa, of course 🙂
The slaw in this recipe is made with NA’s Herby Yogurt Ranch Dip, and it’s thinned out with a little water. So….yeah, it’s good shit.
I make these tacos super quick and easy but using a rotisserie chicken. So convenient. I also buy Dole’s Angel Hair Coleslaw all the time because it’s so easy to use for slaws and stir-frys (same one I use for Chicken Egg Roll Stir-Fry). It’s already shredded up really thin. And it’s cheap!
I like corn tortillas, but you could use flour. Just don’t use any nasty ass cooking spray – use some good olive or avocado oil spray or just brush the tortillas with a little oil (honestly this is your best bet). They get all crispy and yummy in the oven. They’re like KIND OF a hard shell….but not.
I’m into it.
Alright well let’s get down to the recipe. I tried switching hosting services tonight from Cloudways to Bluehost and my site fucking imploded. So if you’ve seen any bizarre activity on NA recently………yeah. That’s it. Hopefully, by the time this is posted it’ll be resolved or I’ll need to be talked off a cliff. I’m just guzzling rose and begging Bluehost to take me back into their loving arms.
(honestly Bluehost is THE BEST and if you ever start a blog or website, you should totally use them. I am a total loser for attempting to switch)
K let’s break this down:
Protein: rotisserie chicken, Greek yogurt
Healthy Fat: cream cheese*, avocado, butter, mayo
Fiber-rich carbs: corn tortillas, cabbage
*You might be thinking – cream cheese, healthy fat?! Cream cheese certainly doesn’t compare to olive oil or grass-fed butter or avocado, but I still include it as a fat that is a-ok to eat. Just make sure you’re eating full-fat, not low fat. Ingredients matter.
- 2.5 c shredded rotisserie chicken
- 4 oz cream cheese
- 1 Tbsp butter
- ½ c Frank’s Buffalo Wing Sauce (NOT Frank’s Orignal…the Buffalo Sauce is a must)
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 8 corn tortillas
- olive oil or avocado oil spray
- 1 avocado
- chopped green onions
- 2 c shredded cabbage (I use Dole Angel Hair Coleslaw)
- 6 Tbsp Greek yogurt
- 2 Tbsp mayo
- 2 tsp rice wine vinegar
- 1 Tbsp water
- ¼ tsp each: salt, granulated onion, granulated garlic
- fresh black pepper
- Preheat oven to 400.
- Heat a skillet over medium-low heat. Add cream cheese and buffalo sauce stir until melted.
- The cream cheese may not be totally smooth, and that’s ok.
- Add chicken, granulated garlic, and granulated onion and stir.
- Microwave tortillas for 30 seconds, then spray with olive or avocado oil spray.
- Using a small casserole dish, fold up tortillas like a taco and line the casserole dish. Stuff with ~3 Tbsp of chicken mixture in each taco.
- Bake for 15 minutes.
- While baking, make the slaw. Combine Greek yogurt – pepper, then mix with the slaw.
- Remove tacos from the oven, then stuff with the slaw and top with avocado and onions.