Buffalo Chicken Tacos

IMG_3515.JPG

Hello! Life has gotten busy, and clearly my blog has been a bit neglected. But recently, my brother has been using Miss Petite Sweets as his main inspiration for dinner recipes. And since I’ve seen him eat the same Chicken Burgers over and over, I thought it was time to share a new recipe that I’ve really been loving. It’s a quick recipe from Cooking Light magazine that is perfect for summer nights. So enjoy, Seanie!

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

Preparation

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.

Advertisements