Buffalo tacos - pick your protein

Dinner all wrapped up.

  • 1 hr 30 mins cooking
  • Serves 4
  • Print
Pick between your choice of tofu, chicken and fish with a spiced crunchy coating for these spicy buffalo tacos filled with fresh vegetables and an avocado cream.


  • 1⅓ cups (330ml) buttermilk
  • 1 tablespoon smoky chipotle Tabasco, plus extra to serve
  • 2 eggs
  • 1 cup (150g) plain flour
  • 1 teaspoon mixed dried herbs
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon sweet paprika
  • ½ teaspoon celery salt
  • ½ teaspoon onion powder
  • vegetable oil, for deep-frying
  • 120 grams baby kale leaves
  • 1 teaspoon olive oil
  • 1 cup (80g) finely shredded red cabbage
  • 1 carrot (120g), julienned
  • 4 corn tortillas, warmed
  • coriander sprigs, to serve
Avocado cream
  • 1 large avocado (320g)
  • ½ cup (125g) sour cream
  • 2 tablespoons lime juice
  • 600 grams firm tofu, patted dry, cut into 3cm pieces OR
  • 600 grams chicken thigh fillets, cut into 3cm pieces OR
  • 600 grams flathead fillets, cut into 3cm pieces


  • 1
    Combine 1 cup of the buttermilk and the Tabasco in a large resealable bag. Add your choice of protein; seal bag and shake until well coated. Refrigerate protein in bag for 2 hours.
  • 2
    To make avocado cream, blend or process avocado, sour cream and lime juice until well combined and smooth; season to taste.
  • 3
    Drain protein from marinade; reserve marinade in a medium bowl. Add remaining buttermilk and the eggs to reserved marinade; whisk to combine. Combine flour, herbs, cayenne, garlic salt, paprika, celery salt and onion powder in a separate large bowl.
  • 4
    Fill a large saucepan or deep fryer one-third with vegetable oil; heat to 180°C/350°F (or until a cube of bread turns golden in 10 seconds). Working in batches, dust protein pieces in flour mixture; shake to remove excess. Dip into buttermilk mixture, then dust in flour mixture again; shake to remove any excess. Deep-fry chosen protein, in batches, for 6 minutes or until golden, cooked through and crisp. Drain on paper towel.
  • 5
    Rub kale leaves with a pinch salt and olive oil. Divide cabbage, carrot, kale and chosen protein among tortillas. Top with coriander; serve with avocado cream.

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