American · Dinner
Buffalo Chicken Tacos
Shredded chicken thighs tossed in a tangy buffalo hot sauce and butter glaze, folded into warm corn tortillas. Topped with crumbled blue cheese, thin celery ribbons, sliced scallion, and a cool sour cream drizzle. Two tortillas balance heat with sharp dairy tang.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
595Calories
43.9gProtein
38.5gFat
24.3gCarbs
2.4gSugar
3.6gFiber
1743mgSodium
233mgChol
15.6gSat Fat
520mgPotassium
214mgCalcium
2.1mgIron
1.8mcgVitamin B12
3.2mgVitamin C
protein-rich
gluten-free
egg-free
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season both sides with garlic powder and salt on a cutting board.
2
Sear
Heat the vegetable oil in a skillet over medium-high heat and cook the chicken 5 to 6 minutes per side until juices run clear.
3
Simmer
Melt the butter with hot sauce in the same skillet over medium heat for 1 minute until glossy, then toss the shredded chicken for 2 minutes.
4
Toast
Warm the corn tortillas in a dry pan over medium heat 30 seconds per side until pliable and lightly speckled, then slice the celery thinly.
5
Plate
Divide chicken between tortillas, top with blue cheese, sliced celery, and scallion, then drizzle sour cream over both and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 6 tbsp6 tbsp hot sauce
- 2 tbsp2 tbsp butter
- 2.8 oz80g blue cheese, crumbled
- 44 corn tortillas
- 22 celery stick
- 4 tbsp4 tbsp sour cream
- 22 scallion
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp garlic powder
- a pinch of salt
