Buffalo Chicken Tacos

8 Chicken Thighs

1/2 cup Hot Sauce (I use Frank’s)

340g Cauliflower Slaw

1 Lemon

1 tbsp Onion Powder

2 tbsp Garlic Aioli (I use Heinz. It’s dairy-free!)

12 Mini Tortillas

5 Dill Pickles

1/4 Red Onion

Salt and Pepper

1. Marinate 8 chicken thighs in 1/2 cup of hot sauce for 30 minutes to 5 hours. Open the chicken thighs and lay flat on a lined baking sheet, broil for 7 minutes, flip and broil for an additional 10-12 minutes.

2. In a mixing bowl, combine the cauliflower slaw with the juice from 1 lemon, 1 tbsp of onion powder, 2 tbsp of garlic aioli, salt, and pepper.

3. Heat the mini tortillas in a pan on medium heat for approximately 30 seconds per side or until lightly golden. Top each tortilla with cauliflower slaw, buffalo chicken, chopped pickles, and thinly sliced red onion. Mix 1 tbsp of garlic aioli with 1 tsp of Franks and drizzle over tacos.