Buffalo Chicken Tacos

I pride myself on being pretty nutritionally knowledgeable and think my cooking skills are decent. But I have yet to master taking your favorite recipes and making them healthy. I'm still in the stage of following every recipe exactly or it might not turn out right! So, I have been choosing my battles. Like tonight- Keith LOVES anything with chicken, buffalo sauce and ranch, I know everyone has had some cheesy buffalo chicken dip! Well he requested and he shall receive. I found this recipe and instead of trying to make this more healthy (cutting out the flour and cornstarch), I'm making some changes to my overall meal- I made a yummy avocado salsa to top and choosing whole wheat tortilla shells.

Buffalo Chicken Tacos
1 lb chicken, skinless, boneless, cut into 1 in pieces (I used canned chicken because I had it on hand!)
1/3 cup flour
3 tablespoons cornstarch
1 teaspoon garlic powder
1/3 cup buffalo wing sauce (my husband likes it spicy, so added a few more dashes!)
1 tablespoon olive oil
Tortillas (or you can make them into lettuce wraps!)

In a large bowl, combine cornstarch, flour, and garlic powder. Season the chicken pieces with pepper, then toss in the flour mix.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides- about 3 to 4 minutes per side (since I used can chicken I cooked until golden brown). Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo wing sauce.

To top:
Lettuce
Tomatoes
Avocados
Sour Cream
(Keith likes ranch- Yogurt Ranch! Half the calories, no compromise on taste. I highly suggest it!)

I made avocado salsa to top my tacos with! AMAZEBALLS

Avocado Salsa
2 medium or large avocados, diced into small pieces
3/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup fresh-squeezed lime juice

Dinner is served!! Overall the meal was very delicious (and husband approved!). The chicken, even though slightly breaded was light and didn't leave me feeling over full or guilty.