Your favorite appetizer just got upgraded to the dinner menu. These reinvented tacos check every craving box with less than a third of the sodium and half the fat of traditional Buffalo wings.

Adam Dolge
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine celery, bell peppers, and lemon juice in a medium bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let stand at room temperature 10 minutes. Toss with cilantro.

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  • Meanwhile, stir together butter, ketchup, and hot sauce in a large bowl.

  • Heat oil in a large nonstick skillet over medium-high. Add chicken, and cook until lightly browned on all sides, 3 to 4 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add chicken to hot sauce mixture; toss to coat.

  • Stir together sour cream and blue cheese. To assemble tacos, spread 1 1/2 teaspoons of the sour cream mixture on each tortilla. Divide chicken and celery mixture evenly among tortillas; top with cilantro and hot sauce.

Nutrition Facts

381 calories; fat 16g; saturated fat 6g; protein 30g; carbohydrates 29g; fiber 4g; sugars 5g; added sugar 0g; sodium 435mg; calcium 0; potassium 0.
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