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Listed in: Tacos
1/2 cup (115 g) mayonnaise
1/4 cup (60 ml) milk
2 tablespoons (8 g) finely chopped fresh parsley
1 teaspoon dried dill
1 teaspoon garlic powder
Pinch salt and freshly ground black pepper
1 tablespoon (15 ml) vegetable oil
1 small onion, finely chopped
11/2 pounds (680 g) boneless, skinless chicken breasts, cut into bite-size chunks
1/2 cup (120 ml) buffalo sauce
8 corn tortillas, store-bought or homemade
4 ounces (115 g) blue cheese crumbles
1 avocado, pitted, peeled, and sliced
To make the homemade ranch dressing, in a medium bowl, whisk together the mayonnaise, milk, parsley, dill, garlic powder, salt, and pepper. Cover and refrigerate while you make the tacos (can be made up to 5 days ahead of time).
In a large skillet, heat the oil over medium-high heat. Sauté the onion for about 5 minutes, until it turns golden and translucent. Add the chicken and cook, stirring frequently, for 5 minutes, or until the chicken is cooked through. Stir in the buffalo sauce, reduce the heat to a simmer, and cook, stirring, for 3 minutes to heat through.
To assemble, scoop 1/3 cup (75 g) of the chicken mixture on top of each tortilla, top with blue cheese and avocado slices, and drizzle with ranch
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