Grilled Buffalo Chicken Tacos

5 Reviews
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Photo: Jennifer Causey Styling: Claire Spollen
Yield
Serves 4 (serving size: 2 tacos)
By Laraine Perri
May 2016
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • Calories 302
  • Fat 9.5g
  • Satfat 2.6g
  • Monofat 2.7g
  • Polyfat 1.2g
  • Protein 22g
  • Carbohydrate 30g
  • Fiber 3g
  • Cholesterol 63mg
  • Iron 1mg
  • Sodium 585mg
  • Calcium 64mg
  • Sugars 1g
  • Est. added sugars 0g

How to Make It

Step 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.

Step 2

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

Step 3

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

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Ratings & Reviews

3 1/2 stars

ElizabethinMN
November 15, 2017
Super easy.  Hubby liked them more than I did and he REALLY liked them.  Just the right amount of spice for me - any hotter and I couldn't eat them.

So easy and tasty

Christopher
April 14, 2016
This was so fast, easy, and tasty. It will easily become a quick go-to meal in our house!  

Great weeknight dinner

Whygal
April 25, 2016
These are excellent and super easy to make.  I doubled the lettuce mixture because I like alot of lettuce on my taco but you don't have to.  Also used Feta instead of blue because that's what I had.  2 Thumbs up!!

REALLY GOOD!

pebert
April 28, 2016
Anything with Buffalo sauce is a winner in my book and these are over the top!  I also doubled the lettuce and celery just to get in more veggies.  Instead of buttermilk, I used skim milk.  I served them with sauteed diced zucchini, garlic, drained canned diced tomatoes, oregano, cumin, black pepper and ground red pepper. A quick and easy weeknight dinner.  

Great flavor, with a few tweaks

daneanp
May 05, 2016
This is super fast and easy to make. I doubled the recipe, and I wish that I had quadrupled it!My one recommendation would be to skip the buttermilk altogether. It really doesn't do anything but make the lettuce mixture a dripping mess. Especially for leftovers, it turns into soup and drips everywhere. Some shredded lettuce mixed with blue  cheese and a little mayo will do the trick.I served this with a kale-chickpea salad, and it was a big hit.

Tasty but simple...

Susan
June 21, 2016
These were very tasty but lacked a little "something." To add some flavor layers and something extra simply add 1/2 cup tomatoes, 1/3 cup onions, and grate colby jack or taco mix cheese over the finished product. Otherwise it tastes like buffalo chicken, lettuce, and bleu cheese. And That's It.

Absolutely delicious!

CoffeeQueen
October 28, 2016
I was a little nervous about serving this to my family due to the heat and the fact that I am the only one that likes blue cheese.  IT WAS A HIT!  My husband told me to put it on my 'make again' list and my kid who hates cheese didn't even mention it!  It was spicy, but not overly so.  I had shredded cabbage on hand so I used that instead of lettuce.  I spread the blue cheese sauce on the tortillas and topped with the chicken and cabbage.  So good, I wish I had leftovers!