minutes. remove the chicken from the oven and use two forks to shred the meat. return the shredded meat to the baking dish, toss it with all of the dish’s juices, and bake for an additional 15 minutes.
for the buffalo sauce, in a small saucepan melt the butter over medium-low heat. add the garlic and cook for 2 minutes. add the hot sauce and lemon juice, and whisk to combine. simmer for 5 minutes then season to taste with salt.
drain the majority of the cooking liquid from the baking dish and then toss the chicken and veggies with the buffalo sauce.
to assemble the tacos, top each warm tortilla with a 