Healthier Chicken BWW Street Tacos
Inspired by BDubs' tacos, these healthier Chicken BWW Street Tacos shine with marinated chicken tossed in a flavorful parmesan garlic sauce — pure joy in every bite
Ingredients
- 6 taco shells
- 1 lb boneless chicken thighs or you can also use 4 chicken breasts
For the chicken marinade:
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp salt
For the Garlic Parmesan Sauce
- ½ cup mayonnaise
- 3 tbsp grated parmesan cheese
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
- ½ tsp kosher salt
- ½ tsp crushed red pepper flakes
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp ground black pepper
- ⅛ tsp dried thyme
- ¼ tsp red chile pepper flakes optional
For the Pico de Gallo:
- 3 medium-sized tomatoes diced
- 1 medium onion chopped
- 3 tbsp cilantro chopped
- 1 lime juice only
For the South Western, Ranch Sauce (optional)
- 4 tbsp homemade Hidden Valley Buttermilk Ranch Sauce or Buffalo Wild Wings Southwestern Ranch Sauce
Instructions
Prepare the chicken marinade
- Make sure the chicken is not frozen, and ideally at room temperature.
- Cut the chicken into half-inch pieces.
- Place the chicken thighs in a bowl
- Add all the marinade ingredients to it: olive oil, garlic powder, onion powder, chili powder, and salt.
- Mix well making sure all parts of the chicken are well coated in marinade and cover.
- Let it marinate in the refrigerator for at least 30 mins. Look at more marination tips below.
Prepare the garlic parmesan sauce
- Whisk all ingredients together in a bowl
Cook the chicken
- Put the chicken on a skillet or cast iron and fry for around 6 minutes. See the tips for notes on cooking in the air fryer or using other methods.
- Set aside the chicken to cool.
For the Pico De Gallo
- Dice tomatoes, onions, and chop cilantro, then mix with lime juice.
Assemble the Buffalo Wild Wings Street Tacos
- Warm the taco shells
- Toss the garlic parmesan sauce on the chicken in a bowl. Make sure to cover all the chicken pieces.
- Stuff the tacos with the chicken pieces.
- Top them with the Pico de Gallo
- Optionally add some Southwestern ranch (storebought or mix the ingredients).
- Serve and enjoy.
Notes
Recipe Notes
- Nutritional Info: Macros are calculated without Ranch dressing as a topping.
- Tips:
- For extra flavour, marinate the chicken overnight. Chicken thighs may absorb flavours more than the breast.
- The Buffalo sauce can be kept in a refrigerator for a few days, so when preparing it, prepare enough to use for another busy day.
- If you want to use the air fryer, place the chicken in the air fryer pan and cook for at least 20 minutes, or follow your air fryer instructions.
- Pairing the right drink with tacos may take your food experience up a notch. If you've never tried to experiment with drinks, I suggest trying Agua Fresca, Mexican Beer, Margarita, Mexcal, Tequila, or Horchata.
- Equipment:
- For cooking chicken, apart from frying in a pan, I love to use the air fryer for this recipe. But you can also use the grill, barbecue, or roast in the oven if you have no other option. Avoid deep frying or boiling (at all costs!) as the taste will not be the intended one.