Cheesy Buffalo Chicken Tacos with Ranch Slaw

INGREDIENTS:

Tacos:

12 small tortillas

1 Pound TVF ground chicken or ancestral ground chicken

1 Cup shredded cheese (mexican blend works well)

2 tsp garlic powder

2 tsp onion powder 

Salt & Pepper to taste

1/2 Cup hot sauce (I prefer Frank's Red Hot)

Slaw:

2 Cups coleslaw mix

Ranch:

Make this homemade version, or if time is tight, just add a few Tbsp of cider vinegar to ranch dressing (Trust me, though, the homemade version is worth it and can be saved for other dipping purposes)

1 handful each of fresh chives, parsley, basil, dill, chopped

1 garlic clove grated

1 cup plain greek yogurt

1/2 cup mayo

1 Tbsp apple cider vinegar

1/2 lemon, juiced & yested

Salt & Pepper

DIRECTIONS:

1. Preheat oven to 350 degrees
2.  In a large bowl, mix together taco ingredients
3. Spread tortillas on two sheet pans and divide the chicken taco mix evenly between the tortillas.  Press chicken mixture into flat circles on the tortillas.
4. Bake for 15-20 minutes until chicken mixture is fully cooked.
5. While this is cooking, assemble the slaw by mixing 1/2 of the dressing with the coleslaw mix.
6. Assemble the tacos by adding coleslaw to the top of the tortilla and fold in half.  
7. Dip into remaining ranch dressing
8. Enjoy!