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Grilled Buffalo Chicken Tacos

Photo: Jennifer Causey Styling: Claire Spollen


Serves 4 (serving size: 2 tacos)

We took the finger-licking beauty of a Buffalo wing experience and wrapped it in a tortilla--because that's how you win a weeknight.


  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons hot sauce (such as Frank's Red Hot)
  • 1 teaspoon unsalted butter, melted
  • 1/2 teaspoon ground red pepper
  • 2 tablespoons buttermilk
  • 2 tablespoons canola mayonnaise
  • 1 ounce blue cheese, crumbled (about 1/4 cup)
  • 2 cups shredded romaine lettuce
  • 1 small celery stalk, thinly sliced
  • 8 (6-inch) corn tortillas

Nutrition Information

  • calories 302
  • fat 9.5 g
  • satfat 2.6 g
  • monofat 2.7 g
  • polyfat 1.2 g
  • protein 22 g
  • carbohydrate 30 g
  • fiber 3 g
  • cholesterol 63 mg
  • iron 1 mg
  • sodium 585 mg
  • calcium 64 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a grill pan over medium-high heat. Cut chicken in half horizontally to form 4 cutlets; sprinkle chicken with salt and black pepper. Arrange on pan coated with cooking spray. Cook 2 to 3 minutes on each side or until done. Remove from pan; thinly slice. Combine hot sauce, butter, and red pepper; stir with a whisk. Add chicken to bowl; toss.

  2. Combine buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork. Add lettuce and celery to bowl; toss.

  3. Warm tortillas according to package instructions. Divide chicken mixture evenly among tortillas; top with lettuce mixture.