I’ve always believed that my kids should eat the same foods as my husband and I (one family = one meal). So, both in our home and on my feed @lunchesandlittles, I like to serve up meals that are suitable for the family as a whole. These Shredded Buffalo Chicken Tacos may not seem like a kid-friendly dish at first, but I promise they are! These are not only delicious and a fun way to change up a traditional taco night, they are also a great way to introduce a bit of heat and new flavor to toddlers/ kids (and they are perfect for Taco Tuesday – or any day of the week – especially busy weeknights!).

The shredded chicken is flavorful with a dash of heat – which my hubby and I love, but the tacos are still mild enough for any age. The blue cheese dressed lettuce offers a cool topping (great for pairing with the heat) and makes offering green leaf lettuce so tasty. See full recipe below and be sure to read it through first (including the *Parent Tips* throughout) to ensure that the meal is perfect for everyone around your table!

_Ingredients

6-7 medium-large sized chicken tenders
Salt and pepper, divided (see specific measurements in Instructions below)
1 small head of lettuce or equivalent (you can use any kind you like; butter, iceberg, romaine, etc.)
3 tbsp lime juice
3 and 1/2 tbsp canola oil, divided
2/3 cup crumbled blue cheese, plus more for topping (if desired)
2 tbsp sriracha
3 tbsp unsalted butter
1 tsp honey
10-12 tortillas of choice (we used corn tortillas)

_Instructions

Start off by seasoning your chicken tenders generously with salt and pepper. Add seasoned chicken to a large pot and cover with cold water by 1 inch. On stovetop, bring pot to a boil over high heat. Once just boiling, reduce heat and simmer for 7 min. Then, remove from heat, cover, and allow to sit an additional 12-15 min. (or until chicken is completely cooked through). Then transfer to a cutting board to cool.
While chicken is cooking/ cooling, chop lettuce and set aside. *PARENT TIP* – Chop/ cut lettuce according to how your child(ren) will eat it. I am able to rough chop lettuce into longer pieces/ strips for our kids, but feel free to chop it finer, if necessary or desired.
Next, in a mason jar combine lime juice, 2 tbsp oil, 1 tsp salt, 1/4 tsp pepper, blue cheese and 1 tbsp water. Secure with lid and shake vigorously until very well combined and thickened. Alternatively, you can whisk these ingredients together in a small bowl. Set jar or bowl aside.
Once chicken is cool, use two forks to shred it. You can also shred chicken using a paddle attachment in a stand mixer on medium speed. Set aside in a mixing bowl.
Next, you want to make your buffalo sauce. To do this, combine sriracha, butter, honey and 1 and 1/2 tbsp oil in small saucepan over low heat. Whisk until sauce thickens. Once you have a nice, saucy consistency, remove from heat.
Pour buffalo sauce over shredded chicken in bowl and stir to coat. *PARENT TIP* – Only add as much sauce as you think your child(ren) will enjoy. I am a firm believer that adding different flavors, textures, and spices to meals at a young age, helps to broaden your child’s pallet. And, I think a little heat is great for kids, but – if this is not something you typically serve – be careful to add the sauce in moderation (you can always pour more on the chicken for your tacos!
Last but not least, pour your blue cheese dressing mixture over lettuce and toss to coat.
Top tortillas (we charred ours stovetop) with shredded chicken, lettuce mixture, and extra blue cheese crumbles if desired. Feel free to add extra toppings too – such as matchstick carrots, cherry tomatoes, etc.
Serve tacos with Spanish rice or beans, veggies or a fruit. Have fun with sides, play around with toppings and make this meal your own! YUM!

* Recipe yields approximately 5 servings

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