Being from San Diego and being a Chargers Fan, the Super Bowl to me has usually always just been about the food and commercials and less about the football.
Don’t hate me because I’m one of “those people”, but I just don’t understand the fascination with watching dudes chase after a ball for 4 hours and no amount of explaining it to me will
probably ever help.
When the Chargers are winning, it’s fun to root and cheer and yell at the TV, and when they lose we all say things like “maybe next time” or “this wasn’t our year” or curse a player, or explain to everyone that had we just been sitting in our usual spot we sit when they win that it would have made a difference and it must be because our lucky socks/underwear/jersey was in the wash.
I digress. Football to me is; drinking, food, talking about everything but the game and on special occasions, like the Super Bowl, commercials. Oh and half time shows, those are cool too. My husband is usually the same way, but sometime he does actually watch the game if it’s a big enough one.
My job during Super Bowl Sunday is to make sure the food is hot, delicious and perfectly timed for a 4 hour continuous feast. In years past I’ve gone the usual route, hot wings, potato skins, chips, dip… the basics. This year I felt a little more compelled to have something more of substance than just “snacks”, so I introduce to you, the Buffalo Wing Taco.
This is inspired by a restaurant here in San Diego, The Brigantine and their Spicy Chicken Tacos, which I eat with great joy on Tuesdays when they are on special. They are similar to traditional fish tacos, but way better.
Buffalo Wing Tacos
- Chicken breasts, trimmed and cut into strips
- seasoned flour, for dredging (season with garlic, onion, salt and pepper)
- small amount of oil for pan frying
- Franks Red Hot sauce
- corn tortillas (if you have a Mexican market near by, buy fresh if you can)
- shredded cabbage
- pico de gallo
- lime wedges
- ranch dressing (I make mine with sour cream, a bit of ranch dressing mix and some milk to thin the consistancy, but your favorite ranch will work)
- cotija cheese (or any fresh soft farmer’s cheese)
Start by cutting up your chicken into small strips, toss them into the seasoned flour so they are just coated and then fry them in the oil until golden. If you want, you can choose your favorite way to make “chicken fingers”. Battered, breaded, baked, frozen variety… This is just how I choose to make mine.I think it’s the best way, but I’m probably biased. Once cooked, place in a medium sized bowl, pour Franks over them and toss to coat.
Warm the tortillas using either a pan, or the microwave, they should be warm, soft and pliable, but not hot.
The tacos are then assembled as such…
Lay the tortilla on the plate. Add a bit of ranch dressing to the tortilla. Add 2-3 strips of chicken. Top with cabbage, add pico de gallo. Top with cheese and serve with a lime wedge, and a cold Mexican beer like Corona or Pacifico.
It’s that easy. They make fantastic game day snacks, especially if you lay out a taco bar spread for people to make their own!