Buffalo Chicken Tacos

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

Ingredients

1
tablespoon olive oil
1
lb uncooked chicken breast tenders (not breaded)
1/2
teaspoon salt
3/4
cup chopped celery
1
tablespoon butter
3
to 6 tablespoons Frank's™ RedHot™ Original cayenne pepper sauce
8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
1/4
cup crumbled blue cheese (1 oz)
24
small celery leaves
24
parsley leaves
1
large avocado, pitted, peeled and sliced

Directions

Directions

  • 1 In large skillet, heat oil over medium-high heat. Sprinkle both sides of chicken tenders with salt; add to skillet. Cook 4 to 6 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet to cutting board; cut into small pieces.
  • 2 In same skillet, cook celery over medium heat 2 minutes, stirring frequently, until tender. Stir in butter and desired amount of pepper sauce. Add chopped chicken; cook and stir until hot.
  • 3 To assemble tacos, spoon chicken mixture onto center of each warmed tortilla; top with cheese, celery leaves, parsley leaves and avocado. Fold sides of tortilla over filling; serve immediately.

Notes










Tips

Expert Tips

Instead of topping the tacos with avocado slices, add a dollop of sour cream. Or use both!

Make vegetarian tacos by replacing the chicken with sautéed bell peppers and onions.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
729.9
% Daily Value
Total Fat
43.9g
68%
Saturated Fat
8.0g
40%
Cholesterol
59.4mg
20%
Sodium
1605.7mg
67%
Total Carbohydrate
64.0g
21%
Dietary Fiber
6.2g
25%
Sugars
1.4g
Protein
25.9g
% Daily Value*:
Vitamin C
42.80%
43%
Calcium
12.40%
12%
Iron
23.30%
23%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.