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Prep 30min
Total30min
Servings4
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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
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), 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
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Steps
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.
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Instead of topping the Buffalo Chicken Tacos with avocado slices, add a dollop of sour cream. Or use both!
Make vegetarian tacos by replacing the chicken in this Buffalo Chicken Tacos recipe with sautéed bell peppers and onions.
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Nutrition Facts are not available for this recipe
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