Buffalo Chicken Street-Style Tacos

For the Tacos:

1. 6 small corn or flour tortillas
2. 1 cup shredded lettuce
3. 1 cup cooked corn
4. 1 cup shredded red cabbage (optional for extra crunch)
5. ½ cup crumbled blue cheese or shredded cheddar (optional)
6. ¼ cup chopped fresh cilantro
7. Lime wedges, for serving

For the Buffalo Drizzle:

1. ¼ cup buffalo sauce (reserve some from the above recipe or use store-bought)
2. 1 tablespoon honey or maple syrup (to balance heat)

Instructions

1. Prepare the Chicken:
2. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Rub the seasoning mixture onto the chicken breasts.
4. Heat a skillet or grill pan over medium-high heat and cook the chicken for 5-6 minutes per side until fully cooked (internal temperature of 165°F/74°C). Set aside to rest for 5 minutes.
5. Shred or chop the chicken into bite-sized pieces. Toss the chicken in buffalo sauce until well-coated.

Make the Sauces:

1. Buffalo Sauce: In a small bowl, whisk together the hot sauce, melted butter, vinegar, garlic powder, paprika, and cayenne pepper (if using). Adjust to taste and set aside.
2. Creamy Ranch Sauce: In another bowl, combine Greek yogurt (or sour cream), mayonnaise, dill, parsley, garlic powder, onion powder, lemon juice, salt, and pepper. Stir until smooth and creamy.
3. Buffalo Drizzle: In a small bowl, mix buffalo sauce and honey (or maple syrup) for a tangy-sweet drizzle.
4. Assemble the Tacos: