I have never, ever met a taco I didn’t love. They are without a doubt my favorite food in all the land and I actually say this every time I eat them (ask Becky, I’m so annoying/predicable.) I want to eat them for breakfast, lunch and dinner and I also want to snack on them between those meals. Now THIS taco is a little different but still has all of the mandatory components of a great taco, which for me are; your main protein, something crunchy and fresh like a slaw or lettuce, avocado, hot sauce of some sort and cheese, always, always cheese (unless you’re one of those dirty hippy vegan’s in which case I commend you and you will probably live a much longer, and heart healthy life than I.) Even without cheese these would be delish because the buffalo sauce gives it so much FLAVOR.
I’m not a huge meat eater over here. I probably have meat about twice a week and then sometimes when I’m out at a restaurant. I choose to eat meat sparingly for two reasons; it’s expensive and not the best for you in large quantities. On this taco I replaced what would be the buffalo chicken component with buffalo chic peas! It’s so good, you don’t even miss the meat. For the chic peas, you can buffalo-ize them two ways. The lazy way, which I did above; you drain them, pat them dry and then toss them in buffalo sauce and a sliver of butter for a few minutes over a medium flame on the stove top. OR you can slowly roast them in the oven and then toss them in buffalo sauce. Either way works but I think roasting gives the chic peas a little bit more of a caramelized taste.
And then you have the toppings. The most important part of a taco. The secret ingredient here is ranch. Ina Garten is shaking her head at me right now BUT you can’t have buffalo anything without having some kind of creamy component and here, that is ranch. You could also use blue cheese if that’s your thang! I tossed shredded romaine lettuce and shredded carrots with a little bit of ranch, lemon juice, cilantro, salt and pepper and it created a slaw-like topping for these and brought them from good to REALLY freakin good.
Now all you need is a Corona to go with these bad boys and for it to be Saturday- we are almost there!
- 6-8 soft taco shells, heated
- 1 can of chic peas, drained and dried
- ¼ cup buffalo sauce
- 1 tablespoon butter
- 2 cups shredded lettuce
- 2 carrots shredded
- 2 tablespoons chopped cilantro
- 4 tablespoons ranch dressing
- 1 teaspoon lemon juice
- salt and pepper
- for topping:
- avocado slices
- red onion
- shredded cheddar or pepper jack cheese
- sour cream
- EXTRA buffalo sauce
- For the chic peas:
- drain the chic peas and place on a paper towel to dry
- in a small sauce pan add the buffalo sauce and butter, salt and pepper
- heat the buffalo mixture until the butter is melted, then add chic peas and toss
- cook for about 10 minutes on low
- For the lettuce slaw:
- shred your lettuce and carrot
- chop the cilantro
- mix together ranch, lemon juice, salt and pepper
- toss dressing, cilantro and veggies together and let sit in the fridge for 5 minutes before serving