Name: Buffalo Chicken Tacos with Ranch Crema
Yield: 4
Ingredients: 1/2 c. hot cayenne pepper sauce (such as Frank's) -; 2 tbsp. unsalted butter -; Kosher salt -; Freshly ground black pepper -; 3/4 c. cornstarch -; 2 tbsp. Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix -; 1 1/2 lb. boneless skinless chicken thighs, cut into 1-in. strips -; Vegetable oil, for frying -; 1/2 c. sour cream -; 2 tbsp. lime juice, plus lime wedges for serving -; 8 corn tortillas -; 2 celery stalks, thinly sliced on the bias -; Cilantro leaves, for serving -

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Ingredients for - Buffalo Chicken Tacos with Ranch Crema

1. 1/2 c. hot cayenne pepper sauce (such as Frank's) -

2. 2 tbsp. unsalted butter -

3. Kosher salt -

4. Freshly ground black pepper -

5. 3/4 c. cornstarch -

6. 2 tbsp. Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix -

7. 1 1/2 lb. boneless skinless chicken thighs, cut into 1-in. strips -

8. Vegetable oil, for frying -

9. 1/2 c. sour cream -

10. 2 tbsp. lime juice, plus lime wedges for serving -

11. 8 corn tortillas -

12. 2 celery stalks, thinly sliced on the bias -

13. Cilantro leaves, for serving -

How to cook deliciously - Buffalo Chicken Tacos with Ranch Crema

1. Stage

Preheat oven to 400 degrees F. In a small saucepan over medium heat, cook hot pepper sauce and butter, swirling occasionally, until butter is melted. Season with ¼ teaspoon each salt and pepper and transfer to large bowl.

2. Stage

In separate large bowl, whisk together cornstarch and 1 tablespoon Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix and season with salt and pepper. Pour oil into large heavy skillet to measure about ½” deep and heat over medium-high. Working in batches, dredge chicken in cornstarch mixture, shaking off excess, and carefully add to hot oil. Fry chicken, turning once, until golden brown and cooked through, 4 to 6 minutes. Transfer to paper towel-lined plate, then add chicken to hot sauce mixture and toss to coat.

3. Stage

Wrap tortillas in foil and warm in oven. Meanwhile, whisk together sour cream, remaining 1 tablespoon Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix, 1 tablespoon lime juice, and 1 tablespoon water in a small bowl; season with pepper. Toss celery with remaining tablespoon lime juice.

4. Stage

Top warmed tortillas with chicken, ranch crema, sliced celery, and cilantro. Serve with lime wedges.