Crisp Buffalo Chicken Tacos

Crisp Buffalo Chicken Tacos

4 - 6 chicken breasts

1/2 - 1 c. franks buffalo hot sauce

salt & pepper

Place the chicken in a crock pot and season with salt and pepper.  Pour a generous amount of Frank's sauce over the chicken.  Cook on low or medium heat for 4 - 6 hours, or until chicken shreds easily.  When ready to serve tacos, remove the chicken from the juices and shred into large pieces.  If you like more spice, add extra Frank's sauce to the shredded chicken.

For the Tacos:

Corn Tortillas

Shredded Cheddar Cheese

Shredded Lettuce

Diced Tomatoes

Green Onions, sliced

Crumbled blue cheese

1 avocado, diced

1/2 c. celery

Ranch or Blue cheese dressing

When ready to serve the tacos, place several corn tortillas on an electric grill.  Place a small handful of shredded cheese onto each tortilla.  Turn the grill to medium heat and add several spoonfuls of shredded chicken on top of the cheese.  As the tortilla is cooking and the cheese is melting, add the other items to the top of the taco.  when tortillas are crispy, remove them from the grill and drizzle with ranch or blue cheese dressing.  Serve warm off the grill.