Buffalo Chicken Tacos with Butternut Squash Puree
Love love love this recipe! The spiciness of the Buffalo sauce with the sweetness of the butternut squash and the saltiness of the feta is just the most amazing combination. You guys have to try it! Since avocado is an addiction (I’m guessing for everyone), I added this to the tacos as well.
If you like blue cheese (I don’t) then use it instead of the feta. You can never go wrong with the Buffalo and blue cheese combination.
This recipe makes 12 tacos.
12 small tortillas
800g chicken thighs, sliced
½ cup Buffalo sauce
½ cup feta or blue cheese, crumbled
Juice of 1 lime
1 teaspoon Cajun Seasoning
2 tablespoons olive oil
For the puree:
1 small butternut squash
1 tablespoon honey
Lettuce (I used lamb’s lettuce)
Preheat the oven to 200C. Slice the butternut squash in half and scoop out the seeds. Drizzle the butternut squash with olive oil and season with salt and pepper. Line an oven tray with parchment paper and place the butternut squash, cut-side down. Roast for 50 minutes until the butternut squash is very tender. Once it is cool enough to handle scoop out the flesh and place in a food processor. Add the honey and blend until a smooth consistency; taste and season with extra salt and pepper if necessary.
In a small bowl mash the avocado, using a fork, and mix in the lime juice. Season with salt and pepper and set aside.
Heat 2 tablespoons of olive oil in a pan over medium/high heat. Season the sliced chicken thighs with Cajun seasoning, salt and pepper and add to the pan. Cook the chicken until golden brown and add the Buffalo sauce, stir to make sure every piece is covered.
Before serving, heat the tortillas in a pan or microwave. Spread some butternut squash puree in each tortilla and top with lettuce, Buffalo chicken, avocado and feta. Serve with extra lime slices and enjoy!