American culinary blogger Cassy Joy Garcia shares a recipe from her new cookbook. This time she offers crispy baked Buffalo chicken tacos. The highlight of this dish is a collard slaw made with a protein-packed ranch dressing. According to Garcia, this dressing is so delicious that she recommends adding it to salads, vegetables, and other dishes, reports infohub.kz.
If you've never baked a crispy taco and then stuffed it with a cool, crunchy slaw (this one is rich in calcium, fiber, and vitamin K), you're in for a real treat. Pickled onions are a fabulous addition to these tacos, if you have them on hand.
If you're grain-free or dairy-free, opt for cassava flour-based tortillas, pick up a store-bought dairy-free ranch dressing, and replace the Monterey Jack cheese with a dairy-free shredded cheese. And if you have folks in the house who are sensitive to spicy foods, you can skip the Buffalo sauce for their portion, opting instead for a simple salt and pepper seasoning.
According to the recipe, first prepare the ranch dressing: blend cottage cheese, lemon juice, dried dill, garlic powder, and sea salt in a blender. Then preheat the oven to 375°F and line two baking sheets with parchment paper. Mix the chicken with Buffalo sauce. Place the tortillas in a single layer on the baking sheets, spray the tops with oil, then flip them over. Place 1 heaping tablespoon of cheese on one half of each tortilla, followed by about 2 tablespoons of the Buffalo chicken mixture, and finish with 1 more tablespoon of cheese. Bake the open-faced tacos for 5 minutes, or until the cheese is melted. Then remove the tacos from the oven, press them closed, flip them over, and bake for 10 more minutes. Flip them over one more time and bake for a final 5 minutes.
While the tacos bake, toss the shredded collards with the ranch dressing. To serve, peel back one side of each crispy taco and stuff a generous spoonful of the collard slaw inside. This recipe serves 4 to 6, and the total cook time is 35 minutes.
Cassy Joy Garcia is the author of "The Protein Meal Prep Plan," as well as "Cook Once Dinner Fix," "Cook Once, Eat All Week," and "Fed and Fit." She lives in San Antonio, Texas, with her husband and three children. This recipe is excerpted from her cookbook.