• Nikki Vergakes

(Dairy Free) Buff Chick Tacos

Updated: Mar 1, 2019

Have you ever thought of meal prepping buffalo chicken dip, to use as protein for the week? If you love buffalo chicken as much as I do, then you have. If you haven't, I'm about to tell you how I did.

Luckily, the buffalo chicken dip recipe from Matcha and Margs is dairy-free. Chicken is a lean protein source, and when paired with other healthy fat sources, this dip is nourishing and indulgent. I made her recipe, which is simply lean chicken, buffalo sauce and vegan cream cheese in the slow cooker. I personalized it by making it into TACOS!

Is this already a thing? I know I've seen Korean barbeque tacos before, and fried chicken tacos. Has anyone ever blended these two cultures together before? What would even be these two cultures... white American people at the Superbowl and Mexican? Wait... did I just do a nod to Taco Bell? If only I was so lucky.

Without anymore pointless rambling about the bastardization of ethnic foods in the American fast food system, here is the (almost) too easy recipe for these:


  • Matcha and Margs buff chick dip

  • 1/2 an avocado

  • 1/2 lime

  • 2 tbsp fresh chopped cilantro

  • Organic corn tortillas

  • Salt and pepper to taste

  1. Prepare the buffalo chicken dip (you'll need at least 2 hours with the slow cooker

  2. Mash the avocado, line, cilantro and salt and pepper in a bowl together

  3. Heat up the tortillas. I place them directly on the stove top and flip when the brown

  4. Assembly and enjoy!

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